AuthorcookiesrecipeCategoryChocolate CookiesDifficultyIntermediateThis recipe for Chocolate Walnut cookies is totally flourless and is low in saturated fat, with only 0.4 g . Now who wouldn't want atleast one of these little angels!
Heat oven to 350°. Line 2 large baking trays with non stick bake paper.
Finely chop walnuts on your chopping board. Transfer to baking sheet and toast until fragrant, no more than 8 mins. Let cool.
In a Medium sized mixer bowl, add together sugar, cocoa and salt. Stir in walnuts.
In another mixer bowl, add egg whites with the vanilla and beat on medium until batter is soft to medium with peaks. ( not too stiff.)
Then incorporate the dry ingredients 1/3 at a time on slow speed at first then 2 short faster bursts until just combined.
Using a teaspoonful drop batter onto baking sheets, evenly spaced. Bake in the middle of the oven.
Bake cookies for approximately 15 mins., or until tops are lightly cracked and glossy.
Repeat the process with remaining batter if doing in batches. May be stored in an airtight container or cookie tin at room temperature for up to 1 week.
Ingredients
Directions
Heat oven to 350°. Line 2 large baking trays with non stick bake paper.
Finely chop walnuts on your chopping board. Transfer to baking sheet and toast until fragrant, no more than 8 mins. Let cool.
In a Medium sized mixer bowl, add together sugar, cocoa and salt. Stir in walnuts.
In another mixer bowl, add egg whites with the vanilla and beat on medium until batter is soft to medium with peaks. ( not too stiff.)
Then incorporate the dry ingredients 1/3 at a time on slow speed at first then 2 short faster bursts until just combined.
Using a teaspoonful drop batter onto baking sheets, evenly spaced. Bake in the middle of the oven.
Bake cookies for approximately 15 mins., or until tops are lightly cracked and glossy.
Repeat the process with remaining batter if doing in batches. May be stored in an airtight container or cookie tin at room temperature for up to 1 week.
Notes
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