1 cup Semi-Sweet Chocolate Chips (Enjoy Life Brand is paleo friendly)
Instructions
Preheat the oven to 320 degrees and put your oven's two baking racks in the bottom third and top third of your oven.
Put the powdered coconut sugar, cocoa, salt, cinnamon, and cocoa-chili powder into the bowl of a stand-mixer. Whisk till throughouly combined. (depending on the depth of your bowl and whisk attachment, you may need to scrape the sides and/or scrap the bottom with a spatula to ensure the dry ingredients are completely mixed).
Add 3 egg-whites and the one teaspoon of vanilla, whisking to combine. The batter should be in a very thick brownie-batter like state. If it is too dry, add the 4th egg white.
Fold in the semi-sweet chocolate chips.
Using a 1-tablespoon cookie scoop, scoop batter onto two parchment lined cookie sheets, leaving 1 inch in between each cookie.
Place both cookie sheets in the preheated oven and bake 8 minutes. Rotate the pans between the top and bottom racks and bake another 9-10 minutes.
Remove the pans from the oven and let cool one-two minutes. Test a cookie by attempting to remove it from the parchment; if it removes easily, the cookies have completely baked and you can move the parchment paper of cookies onto a wire rack to completely cool. IF the cookie sticks to the parchment when you attempt to remove it, return the cookie sheet to the oven and cook another 2-3 minutes.
Once completely cooled, store in an air-tight container.
Notes
*You can't buy powdered coconut sugar but it is easy to make. Simply pulse the sugar (in 2-3 batches) in a high-powered blender or food processor till in powder state.
**Cocoa Chili Spice Blends can be found in the spice aisle. If you can not find it in your grocery store, you can create your own with this recipe.