A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.

　　

Ingredients

makes 2 1/2 dozen cookies

　　4 large egg whites, at room temperature

　　1/2 teaspoon cream of tartar

　　3/4 cup light agave nectar

　　1/2 teaspoon vanilla extract

　　1/4 cup plus 1 tablespoon unsweetened cocoa powder, plus extra for garnish

　　1/2 cup grain-sweetened chocolate chips

　　1/2 cup walnuts or pecans, coarsely chopped

　　

Step 1

Preheat the oven to 175°F. Line 2 baking sheets with parchment paper.

　　

Step 2

Place the egg whites, cream of tartar, and agave nectar in a stainless steel bowl.

　　

Step 3

Fill a saucepan 1/4 full with water and bring to a simmer. Place the mixing bowl containing the egg whites over the simmering water and whisk constantly for about 3 minutes, or until the egg whites are warm. Remove the bowl from the pan and beat the egg whites at low speed with an electric mixer until soft peaks begin to form. Gradually increase the speed to high and beat about 10 minutes, until stiff peaks form. Stir in the vanilla extract. Remove the bowl from the mixer and sift the cocoa powder over the meringue. Sprinkle with chocolate chips and walnuts and gently fold to combine. Drop the meringue mixture by heaping tablespoonfuls onto the prepared baking sheets. Sift a bit of cocoa powder over each cookie and bake for 2 hours. Remove from the oven and let cool completely on the baking sheets before serving.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.