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Chewy, flourless Chocolate Walnut Cookies
Is it possible to make a rich chocolate cookie without any flour, egg yolks or butter?
Yes it is! These flourless Chocolate Walnut Cookies are crispy on the outside with a fudgy, brownie-like middle. Each bite is chocolatey, chewy and packed with toasted walnuts.
The crisp exterior reminds me of a perfectly crafted chocolate macaron. These cookies are made with similar ingredients so it makes perfect sense. Macarons are usually made with almond flour or almond meal. These cookies are made with finely chopped, toasted walnuts.
Chocolate Walnut Cookies are not at all temperamental, as macarons can be sometime. And, for a nice bonus these can be whipped up in a matter of minutes! No piping required. Just scoop the cookie dough into mounds and bake.
This terrific, delicious cookie was adapted from a recipe created by the brilliant New York pastry chef, patisserie owner and author François Payard.
Overview: ingredients for Chocolate-Walnut Cookies
Simple pantry ingredients combine to create this wonderfully gooey, chewy, rich chocolate cookie.
- walnuts – toasted and finely chopped. The bigger the walnut pieces, the more lumps you’ll have in your cookies. Small chunks of walnuts are really nice but most should be chopped fine.
- confectioners sugar – sift after measuring if needed to remove lumps
- espresso powder – a scant one-eighth teaspoon is all you need to elevate the chocolate flavor
- unsweetened Dutch-process cocoa powder
- salt – table salt works well in this recipe. You can also sprinkle a little sea salt on the finished cookie if desired.
- egg whites – at room temperature for best results
- vanilla extract
What can you make with leftover egg yolks?
I could probably write an entire post about what to do with extra egg yolks! All these recipes are easily made ahead making them perfect for events, dinner parties and just because:
- Frozen custard is, of course, one of my favorite ways to incorporate egg yolks. Classic and delicious Vanilla Ice Cream goes great with just about anything.
- Our silky Amaretto Cream Pie with shortbread cookie crust calls for 3 egg yolks, and will no doubt thrill your guests.
- Classic Tiramisu is made with just a few ingredients and is a stunning dessert and welcome ending to a delicious meal.
- And don’t miss our uniquely flavored Butterscotch-Bourbon Pudding topped with crushed gingersnap cookies. Luscious and creamy and so good!
How to make Chocolate Walnut Cookies
A one-bowl, no-mixer required cookie dough that comes together in minutes.
- Start by toasting the walnuts in a preheated oven for about 12 to 14 minutes. Watch carefully to avoid burning, especially during the final minutes of baking. Once fragrant and golden brown, remove from the oven and cool.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Next whisk together the dry ingredients: sugar, cocoa, espresso and salt.
- Add the cooled, chopped walnuts, egg whites and vanilla. Fold together with a firm, rubber spatula until blended; but do not over-beat.
- Portion the cookie dough into 8 or 9 mounds spaced 2-inches apart on each prepared baking sheet. Each mound should include approximately 2-tablespoons of cookie dough.
- Bake for 13 to 16 minutes, rotating the pans halfway through. Once baked, the top of the cookie will crack and feel firm to the touch. For best results, don’t over-bake the cookies! The gooey, chewy middle so good when slightly under-baked.
- Finally, slide the parchment paper with cookies onto a cooling rack. Cool completely before storing.
Don’t skip toasting the walnuts!
Toasting the walnuts until golden and fragrant pushes that nutty flavor to the forefront. You can actually taste toasted walnuts in every, single fudgy bite. Substitute pecans for the walnuts if desired, but be sure to toast them too.
Can you freeze these flourless cookies?
These cookies freeze remarkably well if sealed in an airtight container. Remove from the freezer and thaw at room temperature before serving.
The cookies retain the nice chewy exterior and terrific flavor, making these great for gifting, shipping and sharing.
You don’t have to be gluten-free to enjoy these cookies.
I’m a pushover for desserts, but especially one like this. These big three-inch cookies are easy to make and incredibly satisfying.
Another flourless favorite are these Chocolate Peanut Butter Oatmeal Cookies. No baking required and they’re very easy to make.
We have a great Chocolate Chocolate-Chip Walnut Cookie recipe that’s not gluten-free or flourless. They’re thick and chewy with crispy edges, a soft brownie-like middle, and loaded with big chunks of walnuts.
Finally, we know you’ll love the flavor, texture and crinkly goodness of these cookies. Grab a glass of milk and enjoy dunking one, or two!
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Chocolate-Walnut Cookies Recipe
- 9 ounces walnut halves toasted and finely chopped (255g or 2⅔ cups)
- 3 cups powdered sugar (345g)
- ⅛ teaspoon espresso powder
- ⅔ cup unsweetened Dutch-process cocoa powder (70g)
- ¼ teaspoon salt
- 4 large egg whites room temperature
- 2 teaspoons vanilla extract
- Preheat oven to 350°F.
- Spread the walnuts in a single layer on a baking sheet. Toast the walnuts in the preheated 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.
- Reposition the oven racks to the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper or silicone baking sheets. Set aside.
- In a large mixing bowl whisk together the sugar, espresso powder, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the egg whites and vanilla. Using a rubber spatula fold the ingredients together until combined. Do not over-mix. Scoop or spoon the cookie dough into 2-tablespoon sized mounds (8 or 9 per sheet) spaced 2-inches apart for a total of 16 to 18 cookies.
- Bake the cookies for 13 to 16 minutes rotating the pans halfway through from top to bottom, and from front to back. Bake until the tops are lightly cracked and the cookies feel firm to the touch. Don't over-bake!
- 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.
- Watch walnuts closely during the final minutes of baking to prevent burning.
- Cookies can be frozen well sealed in an airtight container.
- Store cookies sealed in an airtight container at room temperature.
- (recipe adapted from New York pastry chef Francois Payard)
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