These IQed Chocolate Macaroon Cookies are #nofail.... really!!!  Also my son who typically hates any baked goods with nuts in them loved these because I had him try them before I told them they are really almond cookies.  

Original photo and recipe from Food Network

I was expecting to Snap a video of these coming out of the oven as a funny fail because they looked so good on the Food Network site, and wanted to compare the photos side by side.  Sure the Food Network cookies are perfectly round, but I can't imagine they tasted any better than the ones I made which were "creatively" shaped.   I decided I wanted to try to make them more nutritious by throwing in IQed. I don't typically recommend cooking with IQed as all ingredients are food and we know cooking compromises nutrients in food, but figured it's got to be healthier than without IQed.  And these were just a snack.  And when I say easy, just a handful of ingredients, no blender, you don't even have to whip the egg whites!

OK here's my after cookies.  Don't laugh -they are each unique -like a snowflake.  OK wasn't planning on sharing a photo -or video, and was just sending a snap thinking they would come out funny.  They taste amazing, like crispy, chewy, chocolaty brownie bite cookies.  But so quick and easy to make, I seriously think even a child could make these.

Total Time: 26 min
Prep: 15 min
Cook:11 min
Yield:about 25
Level: Super Easy

Ingredients
2 egg whites
1 cup ground almonds
3-4 tablespoons cocoa
1 1/2 cups powdered sugar
2 scoops chocolate IQed

Preheat the oven to 400 degrees F and line a baking sheet with parchment
Mix egg whites (unbeaten) with the ground almonds, cocoa, IQed, and powdered sugar until you have a sticky but cohesive mixture.

Run your hands under cold water to wet them before rolling the mixture into little balls the size of small walnuts. You may have to wet your hand once or twice more as you go.
Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes.

Take them out exactly at 11 minutes because they harden up a little as they cool, and you want them to be a bit moist inside; that's what makes them chewy.  I let them cool on the parchment, if you move them too quickly they'll break apart.
Recipe courtesy of Nigella Lawson, 2007 from Food Network

Lisa Geng got her start as a designer, patented inventor,  and creator in the fashion, toy, and film industries, but after the early diagnosis of her young children she entered the world of nonprofit, pilot studies, and advocacy.. As the mother of two boys, both “late talkers,” she is the founder and president of the nonprofit CHERAB Foundation. Lisa is also extremely instrumental in the development of IQed due to her passion for exercise, healthy living, and whole food nutrition.