Hey this recipe is from the February issue of Prevention Magazine. Apparently they are supposed to taste just like a square of dark chocolate, but the longer you bake them the lighter they get. I haven't tried it yet, but I might so I thought I would share it with you.
1/2 cup unsweetened cocoa powder
Pinch of salt
1/2 cup sugar, divided
3 large egg whites
1/8 tsp cream of tartar
1 tsp vanilla extract
1 Tbsp confectioner's sugar
1. Preheat oven to 350. Line two baking sheets with foil
2. In a small bowl, sift together cocoa, salt, and 1/4 cup of the sugar
3. In large bowl, with electric mixer at medium-low speed, beat egg whites and cream of tartar until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time, until meringue is glossy and stiff peaks form. Fold in cocoa mixture and vanilla extract.
4. Drop by rounded teaspoonfuls about 1" apart onto prepared baking sheets. Bake 25 minutes for soft and chewy cookies or 40 minutes for crisp ones. Dust cooled cookies with confectioner's sugar. Makes 24.
Nutrition Info (per cookie)
25 cal, 1 g pro, 6 g carb, 0 g fat, 0 g sat fat, 0 mg chol, 0.5 g fiber, 13 mg sodium.
Thanks for posting! I wonder if you could use a sugar substitute in place of the sugar. There are some at WF I haven't tired. Maybe I can talk DH into trying it
I'm sure you could. I just found out from a guy at work that his wife made these spice cookies over Christmas and they were made with the brown sugar Splenda. I had NO clue (and I ate a billion of them). Sometimes I can really taste Splenda in certain things-other times I can't. DBF bought a jar of no sugar pickles but he didn't see Splenda on the label. Well those things were soooo gross and we were very disappointed. It was way too much Splenda.
Chocolate Bliss Bites 
