These may look like a flatter version of the macaroons that I made, but they are a whole different dessert. I was looking for a cookie recipe that included cacao or cocoa powder, and came across one from “Heather’s Dish” that I adapted (http://www.heathersdish.com/1/rich-chewy-chocolate-almond-cookies/). I hadn’t baked with egg whites yet, and liked the chewy texture they gave the cookies.
1 cup almond meal
1 cup oatmeal, ground in food processor (also works without grinding the oats, if you want an even simpler recipe!)
2 egg whites
1/4 tsp sea salt
1/4 tsp vanilla extract
2 Tbsp cacao powder (substitute cocoa powder)
1/4 cup sugar
1 Tbsp maple syrup
Preheat oven to 350. Stir together the dry ingredients in a bowl. Add the wet ingredients and continue to stir mixture. I used liquid egg whites and they worked fine (measured for the equivalent of 2 eggs).
Form the dough into cookies and place on parchment lined baking sheet. Bake for 15 minutes. Remove cookies from the sheet after they cool and store in an airtight container in fridge.