Gluten-free walnut and chocolate cookies
User Reviews
5
4 reviews
Excellent
Gluten-free walnut and chocolate cookies
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These gluten-free walnut and chocolate cookies are simple, chewy, airy, and full of an intensely unique chocolate flavour - my go-to cookie recipe.
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Ingredients
- 2 ¾ cups walnut halves
- 3 cups confectioners’ sugar
- ½ cup Dutch-process cocoa powder unsweetened; 3 tablespoons
- ¼ teaspoon salt
- 4 egg at room temperature, large, whites
- 1 tablespoon vanilla extract optional, pure
- parchment paper
- two large-rimmed baking sheets
Instructions
- Preheat oven to 350 F. Separate 4 egg whites from egg yolks, and set yolks aside (you can use them in homemade aioli).
- Toast walnut halves in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then coarsely chop them (I place mine in a bag and gently beat them with a rolling pin).
- Position two racks in the upper and lower thirds of the oven and lower temperature to 320 F. Line two large-rimmed baking sheets with parchment paper.
- In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners’ sugar with the cocoa powder and salt. Add chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
- Spoon the batter onto the baking sheets in evenly spaced mounds (leave space between them as the cookies expand), and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking (this step is important - do not skip! And do not overbake the cookies).
- Once cookies are baked, slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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