You can easily substitute 2 Tbsp egg whites for 1 egg white from a whole egg.
Wheat flour works just as well as gluten-free flour if you are not sensitive to gluten. I did try coconut flour and the cookies were too dry even when they were under baked. Almond flour worked nicely but I preferred the smooth texture of our gluten-free flour blend over these other flours!
Calorie count does not include coconut. If you choose to top with the 1 Tbsp coconut, it will add 35 additional calories to the recipe.
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Recipe from www.GroundedandSurrounded.com