Mexican Chocolate Cookie Sandwiches with Tiramisu Mascarpone {Gluten-Free, Peanut-Free, Tree-Nut Free}}
Prep time: 
Cook time: 
Total time: 
Serves: 10
Rich and delicious flourless chocolate cookies with a hint of Mexican spice filled with tiramisu mascarpone.
  • 2¼ C confectioners sugar
  • ¾ cup cocoa powder
  • ¼ tsp Starbucks Via, instant coffee
  • ¼ tsp cinnamon
  • ¼ tsp kosher salt
  • ⅛ tsp Mexican chili powder
  • 3 egg whites
  • 1 tsp vanilla
  • ½ cup dark chocolate chips
  • 1 container Bel Gioioso Tiramisu Mascarpone (optional)
  1. Heat oven to 350 and line two large baking sheets with parchment paper
  2. Mix all of the dry ingredients together
  3. Add the egg whites and vanilla. Using a hand mixer or stand mixer with a paddle attachment, mix until fully blended
  4. Stir in the chocolate chips
  5. Drop batter by rounded tablespoon on a parchment-lined baking sheet, 1 inch apart
  6. Bake for about 15 minutes or until the tops of the cookies crack
  7. 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.
  8. 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
  9. Enjoy!
Recipe by Jackie Ourman at