I had to see it for myself. Is it possible to make a rich chocolate cookie without flour, egg yolks or butter? You betcha! The outside is crispy, the middle is a little fudgy and the taste – pretty terrific!
I asked my husband, who is traveling again, what should I make while he’s gone? He say anything with chocolate or pumpkin. We’re going to have to work on him, who doesn’t love chocolate? Chocolate is my favorite flavor in the whole world … next to pumpkin, or lemon, or anything with fresh fruit. Caramel is pretty yummy too.
I’m a pushover for dessert especially one like this. These are some big cookies so half is fully satisfying. Thank goodness my son, his fiance and best friend (and best man) stopped by the house. I made quick work of whisking these into baggies and gifted them to my visitors. After all I have a wedding outfit to wear in two weeks. There will be pictures, and relatives, and dancing, and cake!
All you need to make these cookies are toasted walnuts, confectioners’ sugar, cocoa, salt, egg whites and vanilla. Simple ingredients combine to make a wonderfully gooey chocolate cookie.
Toasting the walnuts until they’re golden and fragrant pushes the nutty flavor to the front of the line.
Will I make these again? Oh yes – you betcha!
Chocolate-Walnut Cookies (Gluten Free)
A fudgy gluten free cookie with toasted walnuts
Recipe type: Cookie, Dessert
Serves: 12 Cookies
- 9 ounces walnut halves, toasted and finely chopped
- 3 cups confectioners' sugar
- ½ cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
- ¼ teaspoon salt
- 4 large egg whites, room temperature
- 1 tablespoon vanilla extract
- Preheat the oven to 350 degrees. Place the racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Set aside.
- Spread the walnuts in a single layer on one of the baking sheets. Toast the walnuts in the oven until lightly browned and fragrant, about 12-14 minutes. Once cool enough to touch, chop the walnuts to a fine texture and set aside.
- In a large mixing bowl, whisk together the dry ingredients - sugar, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the room temperature egg whites and a tablespoon of vanilla extract. Using a spatula fold the ingredients together until combined. Do not over-beat. Spoon the batter onto the baking sheets (6 per sheet) in 12 equal and evenly spaced mounds.
- Bake the cookies for a total of about 16 minutes. After the first 8 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 minutes or until the tops are lightly cracked and they feel firm to the touch.
- Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. Cool completely and store remaining cookies in an airtight container.
(recipe by New York pastry chef Francois Payard)
If that doesn’t clear up your chocolate craving, here’s a link to another gluten-free chocolate cookie made with coconut flour – they were pretty terrific too.
I hope you had a nice weekend. They certainly come and go so quickly these days. Have a great week and thanks so much for stopping by.