1. Arrange 2 oven racks to upper and lower positions; preheat oven to 325°. Line 2 rimmed baking pans with parchment paper. In large bowl, with mixer on medium-high speed, beat egg whites 2 minutes or until thick and frothy.
2. In food processor, purée flour, baking chips, sweetener, ricotta cheese, cocoa powder and 1/4 teaspoon salt until almost smooth, scraping down bowl occasionally with rubber spatula; add egg whites and pulse just until combined.
3. Spread pine nuts in wide, shallow bowl. With wet hands, form flour mixture into 1 1/2-inch balls, roll in pine nuts to coat and place, 1 inch apart, on prepared pans; press lightly to flatten to about 2/3-inch thick and bake 15 minutes or until set and pine nuts are golden brown, rotating pans between upper and lower racks halfway through baking. Transfer cookies to wire rack to cool; dust with cocoa powder, if desired. Makes about 24 cookies.

Approximate nutritional values per serving (2 cookies): 390 Calories, 32g Fat, 5g Saturated Fat, 5mg Cholesterol, 67mg Sodium, 22g Carbohydrates, 12g Fiber, 3g Sugars, 0g Added Sugars, 12g Protein