Variations: For a softer and chewier cookie, remove from the oven after 10 minutes and allow it to cool on the tray for five minutes.
For a shortbread-like cookie, continue baking for up to 13 minutes.
Omit the egg whites completely and remove the cookie from the oven at eight to nine minutes (soft and chewy cookie) or 10 to 11 minutes (shortbread consistency). If the batter is too crumbly (not able to form into a ball), add a dash of non-dairy milk.
Reproduced with permission from Clean Sweets: Simple, High-Protein Desserts for One (Countryman Press, 2017).