These chewy, fudgy little cookies offer big chocolate flavor with a hint of sweet cherries and coffee.
1 1/4 cups sifted powdered sugar
1/3 cup unsweetened cocoa
1/2 teaspoon espresso powder
1/8 teaspoon salt
2 large egg whites
1 1/2 teaspoons vanilla extract
1/2 cup dried sweet cherries, coarsely chopped
1/2 cup chopped pecans or walnuts
How to Make It
Preheat oven to 300°.
Combine first 6 ingredients in a large bowl. Beat with a mixer at low speed until combined. Beat at medium speed 2 minutes. Stir in cherries and nuts.
Spoon 1 level tablespoon batter into miniature muffin cups coated with cooking spray. Bake at 300° for 16 minutes or until puffed and crisp on top. Let stand 2 to 5 minutes before removing from pan. Cool on a wire rack. Note: Store in an airtight container up to 2 days.
Oxmoor House Healthy Eating Collection
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