DAY 9: Chocolate Walnut Puddle Cookies
Gluten-free. Butter-free. Sugar? OK, not exactly sugar-free. But with only 6 easy-to-find ingredients that can be mixed in one bowl without a mixer, cookies don’t get much easier than this!
Made with chopped toasted nuts, egg whites, powdered sugar, cocoa, salt and vanilla, these cookies turn out soft and chewy on the inside with a crackly top, like the top of a great batch of brownies. In fact, every bite is like the best part of a pan of brownies (those chewy edge pieces).
I made these with walnuts and we really enjoyed them. They were rich, chewy and chock full of nuts. Next time I want to try them with chopped roasted almonds.
Chocolate Walnut Puddle Cookies
3 cups walnuts, pecans, almonds or hazelnuts
1 lb (about 4 cups) powdered sugar
2/3 cup cocoa
1/2 tsp salt (fine ground sea salt, if you have it)
4 large egg whites
1 Tbs vanilla extract
Preheat oven to 350°F.
Spread nuts in a single layer on a baking sheet. Toast nuts in the oven for 5-10 minutes. Remove from oven and let nuts cool completely. Chop into coarse pieces (don’t chop too fine).
In a large bowl, use a whisk to stir together the powdered sugar, cocoa and salt. With a large spoon, stir in the cooled nuts. Stir in the egg whites and vanilla until well combined.
Line a baking sheet with parchment paper or a silicone mat. Drop the batter in small mounds on the baking sheet, leaving about 1” of space between cookies (no more than 12 cookies on a normal sized baking sheet). Bake for 11-13 minutes. The cookies will spread, puff slightly, crack on top, get glossy and then turn matte. Slide the entire sheet of parchment paper or mat off of the baking sheet onto a cooling rack and let the cookies cool completely. Use a metal spatula to remove cookies from parchment paper or mat.
Makes about 3 dozen cookies
Recipe adapted from Dinner with Julie