Mexican Cinnamon Chocolate Cookies(Low Fat)

1. 1

   Preheat the oven to 275 degrees F.

2. 2

   Whip the egg whites until frothy.

3. 3

   Add the cream of tartar and whip on medium speed until they turn white.

4. 4

   Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.

5. 5

   Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites.

6. 6

   Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart.

7. 7

   Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed.

8. 8

   cool and store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.