Heat oven to 350 and line two large baking sheets with parchment paper
Mix all of the dry ingredients together
Add the egg whites and vanilla. Using a hand mixer or stand mixer with a paddle attachment, mix until fully blended
Stir in the chocolate chips
Drop batter by rounded tablespoon on a parchment-lined baking sheet, 1 inch apart
Bake for about 15 minutes or until the tops of the cookies crack
Remove from oven, cool completely (at least 20 mins) and gently remove the cookies from the parchment paper. Store in a sealed container until ready to serve.
Just before serving, spread tiramisu mascarpone on the bottom of half of your cookies and place the other half of the cookies on top to make your sandwiches
Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/mexican-chocolate-cookie-sandwiches-with-tiramisu-mascarpone-gluten-free/