|Serving Size: 1 Cookie||Servings Per Recipe: 16|
|Amount Per Serving|
|Calories||40||Calories from fat||-|
|Total Fat||1.5g||Saturated Fat||1g|
|Total Carbs||8g||Dietary Fiber||0g|
Preheat oven to 350℉. Line a baking sheet with parchment paper.
In a medium bowl whisk to combine flour, cocoa powder, baking powder, and salt.
In a separate medium bowl whisk to combine egg whites, 4 teaspoons or 16 packets of Sweet ‘N LowⓇ, butter, and vanilla.
Stir flour mixture into wet ingredients, then knead until mixture forms a dough. It will be very stiff.
Divide dough into 16 pieces, then roll each piece into a ball. Place on baking sheet and use thumb to press an indentation in center of each piece of dough.
Fill indentations in cookies with raspberry preserves.
Bake until cookies are firm, 8-10 minutes. Let cool completely on a rack on baking sheet.