Flourless Chewy Chocolate Cookies and Recipe Link Party
31 August 2011
I actually found this recipe about 2 years ago, but it is so good... I have been seeing beautiful flourless cookies on Pinterest lately so I have been thinking about whipping up another batch, like tonight... or tomorrow with Etta, she loves to make cookies! And we both love eating, them...
Flourless Chewy Chocolate-Walnut Cookies
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350.
Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Allow them to cool, then chop them coarsely.
Position two racks in the upper and lower thirds of the oven and lower temperature to 320.
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 followed by the 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 12 evenly spaced mounds, 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. 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.
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 followed by the 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 12 evenly spaced mounds, 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. 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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8 comments:
This looks like fun! I hope to get some good recipes from here. Always looking for something new and somewhat healthy to feed the family!
Come check out our blog if you get the chance.. www.yellowmedaisy.com
thanks!
-Mollie
Thanks for sharing this great flourless recipe! I'm always looking for yummy desserts that I can eat gluten-free :)
Yum! These cookies look terrific! I love that they're gf, too. Thanks for sharing and for hosting this recipe swap each week.
Bookmarked! Can't wait to try them :)
I found a flourless PB cookie recipe awhile ago when looking a PB cookie recipe with minimal ingredients ;) Love, love, love it! I usually do half white half brown sugar and add a splash of vanilla too. Keep an eye on those babies in the oven! The perfect bake will leave them slightly crispy on the edges and soft in the middle even after they've long since cooled.
Found on All Recipes: http://allrecipes.com/recipe/flourless-peanut-butter-cookies/detail.aspx
I am so going to try this because I've been having trouble with wheat lately!
Those chocolate cookies look soooooo good. If you have a moment, I would love for you to share this project on my Inspiration Board {link party}. I know my readers would really enjoy it and I'd be thrilled.
http://carolynshomework.blogspot.com/2011/09/inspiration-board-link-party-14.html
Hope to see you there.
carolyn | homework
These look really good but I'm wondering if leaving the nuts out would be ok?
Looks yummy! I love cookies that are chewy. :)
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