Directions:
- Preheat oven to 350° and line 2 cookie sheets with foil.
- In a small bowl sift together cocoa, salt and 1/4 cup of Splenda.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Beat in remaining 1/4 cup Splenda, 1/2 tablespoon at a time until meringue is glossy and stiff peaks form.
- Gently fold in cocoa mixture and vanilla extract.
- Drop by rounded teaspoonfuls one inch apart on foiled cookie sheets.
- Bake 25 minutes for soft chewy cookie, or 40 minutes for crisp ones. You can customize these! The longer they bake the lighter they get, just don't over bake.
- Dust cooled cookies with confectioners sugar if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.35 Kcal (1576 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 9% | |
|---|---|---|---|
| Sodium | 270.99mg | 11% | |
| Potassium | 969.2mg | 21% | |
| Total Carbs | 105.4g | 35% | |
| Sugars | 61.85g | 247% | |
| Dietary Fiber | 17.74g | 71% | |
| Protein | 19.49g | 39% | |
| Iron | 6mg | 34% | |
| Calcium | 74.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.44 Kcal (563 kJ) | ||
| Calories from fat | 19.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 9% | |
|---|---|---|---|
| Sodium | 96.8mg | 11% | |
| Potassium | 346.22mg | 21% | |
| Total Carbs | 37.65g | 35% | |
| Sugars | 22.1g | 247% | |
| Dietary Fiber | 6.34g | 71% | |
| Protein | 6.96g | 39% | |
| Iron | 2.2mg | 34% | |
| Calcium | 26.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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