Chocolate Cookies (Gluten-free)

Note: You can use baking powder instead of ammonium carbonate, your cookies just won’t get as light and crunchy.

Preheat oven to 285ºF. Line a baking sheet with parchment paper.

Mix ingredients until dough is soft and sticks together. Depending on size of egg whites, it may be necessary to add more powdered sugar.

Transfer dough into a cookie press. Using the long grooved part, press out dough in about 2-inch long pieces onto prepared baking sheet. Bake cookies for about 20 minutes, or until crisp and dry.

Store in an airtight container. Not suitable for the freezer.