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Mexican Cinnamon Chocolate Cookies(Low Fat)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.6745
Energy (kCal)549.3647
Carbohydrates (g)85.9755
Total fats (g)8.8202
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 275 degrees F. | 2. Whip the egg whites until frothy. | 3. Add the cream of tartar and whip on medium speed until they turn white. | 4. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy. | 5. Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites. | 6. Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart. | 7. Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed. | 8. cool and store in an airtight container. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 6 102.96 1.4454 21.581999999999997 0.3366
    cream tartar 1 pinch 0.4838 0.1153 0.0 0.0
    sugar 1 cup granulated 319.8 60.008 10.01 4.992
    cinnamon 1/8 teaspoon - - - -
    cocoa powder 2 tablespoons 24.624000000000002 6.2532 2.1168 1.4796
    pecan 1/3 cup chopped toasted 95.4489 17.887999999999998 1.9644 2.0107
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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