Chocolate-hazelnut ‘meringue’ cookies
Makes: 15 cookies
Prep time: 15 minsTotal time: 
Chocolate-hazelnut ‘meringue’ cookies
Intensely chocolatey and with no added fat, these flourless cookies have deliciously crisp edges and soft, chewy centres. Plus they are only 100 calories each
Makes: 15 cookies
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
100Kcal
Fat
2gr
Saturates
1gr
Carbs
19gr
Sugars
19gr
Fibre
1gr
Protein
1gr
Ingredients
- 35g cocoa powder
- 250g icing sugar
- 2 medium egg whites, lightly beaten
- 1 tsp vanilla extract
- 25g dark chocolate chips
- 10g chopped roasted hazelnuts
Step by step
Get ahead
The cookies will keep for up to a week in an airtight container
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking paper.
- Sift the cocoa powder, icing sugar and a small pinch of salt into a large mixing bowl, to remove any lumps, and combine evenly.
- Add the egg whites and vanilla and mix together to make a smooth batter, then stir in the chocolate chips.
- Scoop tablespoonfuls onto the baking trays, leaving plenty of space between them to spread. Scatter with the hazelnuts and bake for 12-15 minutes until the cookies are set with tops that are slightly cracked and shiny, and peel away easily from the paper.
- Leave to cool and crisp up on the tray. Store in an airtight container.
