Cloud bread chocolate chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
0.25 tsp Cream Of Tartar3.0 large Egg, fresh, whole, raw3 tbsp Cream Cheese2.0 tsp Vanilla extract, imitation, alcohol2 packages No Calorie SweetenerHeaping 0.25 cup Semi-Sweet mini Chocolate Chips
DIRECTIONS
Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. Cream Cheese and the 2 packets of Sweetener and vanilla until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. Then add your chocolate chips.
Spray two cookie sheets with Pam or other fat-free cooking spray or use parchment.
With a large spoon, or cookie scoop "scoop" the mixture into 20 even cookies
Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (color of a McDonalds bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
20 cookies with a 3 Tbsp cookie scoop
Preheat oven to 300 degrees.
Separate the eggs very carefully, there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. Cream Cheese and the 2 packets of Sweetener and vanilla until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much. Then add your chocolate chips.
Spray two cookie sheets with Pam or other fat-free cooking spray or use parchment.
With a large spoon, or cookie scoop "scoop" the mixture into 20 even cookies
Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (color of a McDonalds bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
20 cookies with a 3 Tbsp cookie scoop
Nutritional Info Amount Per Serving
- Calories: 36.3
- Total Fat: 2.4 g
- Cholesterol: 30.1 mg
- Sodium: 16.7 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.0 g
- Protein: 1.1 g
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