These pink, chewy, crunchy cookies are a great snack.
YIELDS 24 COOKIES
- 3 egg whites
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup sugar
- ¼ cup gluten-free powdered sugar
- ½ teaspoon gluten-free strawberry extract
- 1 tablespoon organic gluten-free strawberry syrup
- ½ cup hard gluten-free strawberry-flavored candies, finely crushed
Preheat oven to 350ºF. Line a cookie sheet with parchment paper and set aside.
In large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.
Gradually add sugar, beating until stiff.
Beat in powdered sugar, strawberry extract, and strawberry syrup until well blended.
Fold in crushed candies. Drop by tablespoons onto prepared cookie sheet.
Bake 25–30 minutes, or until cookies are dry to the touch.
Let cool 5 minutes, then carefully peel off paper; cool completely on wire rack. Store covered at room temperature.
Calories: 45 | Carbohydrates: 10g | Fat: 0g | Sodium: 20mg | Fiber: 0g
Yummy Yes, But You Still Need to Count
Even with low, low-carb foods it is important to pay attention to how much is being eaten. Carbs do add up, so be careful to keep track even of yummy low-carb treats.