Flourless Chocolate Walnut Cookies










After weeks of my sister-in-law begging me to make these “low-fat” cookies, which I knew she wouldn’t even eat, I finally gave in the other night. While they are low in fat, the sugar content is still high and the way I eat cookies (and dough) there is no such thing as “healthy” cookies in my life. Oh, and I was correct, she ate ONE cookies and wouldn’t take any home.

Flourless Chocolate-Walnut Cookies (from Epicurious.com)
Parchment paper
2 1/2 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.

Side note: These freeze well, but are not good to eat straight from the freezer, they need to come to room temp first


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