Clean Chocolate Cookies - gluten free

6  ounces		dark bittersweet chocolate, broken up
3		large egg whites
1-1/2  cups		Splenda
1/2  teaspoon		pure vanilla extract
1/3  cup		unsweetened cocoa
4-1/2  teaspoons		arrowroot powder

Tip: Click on the ingredient links to learn the nutritional information for all the Clean Chocolate Cookies - gluten free ingredients. The serving size for any ingredient in Clean Chocolate Cookies - gluten free may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375°F and lightly mist 2 baking sheets with cooking spray.
Place chocolate in a microwavable bowl and heat on high until chocolate melts, approximately 2 minutes, stirring once halfway through. Set aside to cool slightly.

Using an electric mixer on high speed, beat egg whites until they form soft peaks. Gradually beat in 1 cup Sucanat and continue beating until mixture appears creamy. Add vanilla.

In a separate small bowl, combine remaining 1/2 cup Sucanat, cocoa and arrowroot powder, then beat into egg whites on low speed.

Stir in warm chocolate and continue stirring gently until mixture thickens.

Place rounded tablespoons of batter onto prepared baking sheets and bake for 10 minutes. Cool on sheet pans for an additional 10 minutes before transferring to racks to cool completely.