Flourless Chocolate Walnut Cookies
Yield: 12 cookies
  • 2¾ cups walnut halves, roughly chopped
  • 3 cups confectioners’ sugar
  • ½ cup plus 3 tablespoons Dutch-processed cocoa powder
  • ¼ teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 tablespoon vanilla extract
  1. Preheat oven to 350 degrees F, making sure oven racks are in the upper and lower thirds positions. Line 2 baking sheets with parchment paper and set aside.
  2. Toast the walnuts. Spread the chopped walnuts onto a large baking sheet and toast in the oven for 5-7 minutes, or until golden and toasted, being sure not to let burn.
  3. In the large bowl of a stand mixer, combine the confectioners’ sugar, cocoa powder, salt and toasted walnuts on low speed with the paddle attachment. Add the egg whites and then vanilla then beat on medium speed for 3 minutes, or until mixture thickens slightly.
  4. Use a large cookie scoop to scoop the batter into 12 mounds, 6 on each baking sheet, about 3-inches apart. Put the cookies in the oven and immediately lower the temperature to 325 degrees F. Bake for 14-16 minutes, switching the baking sheets halfway through baking. They are done with the tops are glossy and lightly cracked. Carefully slide the parchment paper with the cookies onto wire cooling racks to let the cookies cool completely on the parchment on the wire racks. Store in an airtight container at room temperature.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/11/18/flourless-chocolate-walnut-cookies/