Prep time: 30 min
Cook time: 15 min
2 1/2 cups powdered sugar cornstarch free
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 egg whites
2 teaspoon vanilla bean paste
2 1/2 cups semisweet chocolate chips
1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)
Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt. Fold in the vanilla bean paste and chocolate chips by hand into the egg whites, then add all remaining ingredients to the egg mixture.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.
Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days.