Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
Step 2 In a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract.
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Step 1 Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a baking sheet with parchment paper.
Step 2 In a medium sized mixing bowl whisk together the egg whites, vanilla, and peppermint extract.
Step 3Add in the dry ingredients and mix until a very thick batter forms.
Step 4Add the chocolate chips and combine well.
Step 5Drop the batter into 16 rounds (about 43 g/ 1.5 oz each) on the parchment lined baking sheet (you may need to use two sheets) and transfer to the oven.
Step 6 Bake the cookies for 10-12 minutes until the tops are glossy and the edges are set.
Step 7Remove from oven and let cool 30 minutes before transferring to a plate or storage container. Store in an airtight container at room temperature for up to one week.