- 8 ounces dark bittersweet chocolate broken into pieces for melting
- 2 ounces dark bittersweet chocolate for batter
- 4 large egg whites
- 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- ½ cup chopped walnuts optional
Preheat the oven to 325 ℉ and line 3 baking sheets with parchment paper.
Melt the 8 ounces of chocolate in a medium-size microwave-safe bowl. Then add pure vanilla extract and set aside.
In another medium-size bowl, beat egg whites on medium to high speed until stiff peaks form.
Slowly add the coconut sugar and continue beating about 4 minutes.
Gently fold the melted chocolate in small amounts into the meringue.
Then fold in the remaining 2 ounces of chocolate and chopped walnuts.
Scoop 1 ½ tablespoons of cookie dough for each cookie and place about 2” apart on the parchment-lined baking sheets.
Place in the oven for 10-12 minutes.
Let cool for 10-15 minutes before placing on a rack. Enjoy!