Flourless and fudgy chocolate walnut cookies anyone? Yes please! Very little ingredients, quick and easy to make but so so good! They are so fudgy and chocolaty, like a really good brownie cookie but better because there are walnuts that give the loveliest taste and texture.
The chocolate and walnut combination is so freaking good. Don’t you love nuts and chocolate? You probably wouldn’t be here if you didn’t. So after you give these flourless and fudgy chocolate walnut cookies a try I suggest you also try my chocolate and walnut cookies and white chocolate and macadamia cookies. I’m sure you will love them!
This recipe only makes about 10 big cookies so feel free to double the recipe and share them with your family and friend for the Holidays for some bonus points ;).
Oh, and did I mention these are made only with egg whites? If you bake often you know a lot of times you get egg whites leftovers from recipes that only use egg yolks and this is the perfect recipe to use them!
Can’t think of any excuse for you not to make them, so happy baking!
Ingredients
(makes 10 big cookies)
130 g toasted and roughly chopped walnuts
180 g powdered sugar
50 g cocoa powder
2 egg whites
1 tsp vanilla extract
pinch of salt
Instructions
Toasting nuts
Preheat the oven to 180°C. Place walnuts on a baking sheet in a single layer and toast them for about 5-10 min until they are golden brown, they will also smell different but be careful not to burn them. Stir or shake the pan during toasting so the browning is even.
You can also do this on a stove top. In a hot pan, toast walnuts for 1-2 min or until they are golden brown.
Let them cool and then roughly chop them.
Making cookies
Preheat oven to 180°C. Put toasted, roughly chopped walnuts, powdered sugar, cocoa powder and salt in a bowl. Give them a little whisk so all the ingredients are combined and then start adding the egg whites and vanilla. Mix all the ingredients with a mixer on medium speed until the mixture starts to get thicker, about 3 minutes. Don’t over-mix it or the egg whites will thicken too much.
Line a baking sheet with parchment paper and scoop about 10 cookies that are 8 cm in diameter, at least 3 cm apart so that they don’t stick together when they spread. Don’t worry if they look very flat, they will puff up. When you put them in the oven, lower the oven temperature to 160°C. Bake them for about 15 min or until small, thin cracks appear on the surface of the cookies. I know I say this every time but it is so important not to over-bake or your cookies will be unpleasantly chewy. When they are baked pull the parchment paper off the baking sheet and let them cool.
Enjoy ^^
Recipe adapted from: François Payard
Flourless and fudgy chocolate walnut cookies
Ingredients
- 130 g toasted and roughly chopped walnuts
- 180 g powdered sugar
- 50 g cocoa powder
- 2 egg whites
- 1 tsp vanilla extract
- pinch of salt
Instructions
Toasting nuts
- Preheat the oven to 180°C. Place walnuts on a baking sheet in a single layer and toast them for about 5-10 min until they are golden brown, they will also smell different but be careful not to burn them. Stir or shake the pan during toasting so the browning is even.
- You can also do this on a stove top. In a hot pan, toast walnuts for 1-2 min or until they are golden brown.
- Let them cool and then roughly chop them.
Making cookies
- Preheat oven to 180°C. Put toasted, roughly chopped walnuts, powdered sugar, cocoa powder and salt in a bowl. Give them a little whisk so all the ingredients are combined and then start adding the egg whites and vanilla. Mix all the ingredients with a mixer on medium speed until the mixture starts to get thicker, about 3 minutes. Don't over-mix it or the egg whites will thicken too much.
- Line a baking sheet with parchment paper and scoop about 10 cookies that are 8 cm in diameter, at least 3 cm apart so that they don't stick together when they spread. Don't worry if they look very flat, they will puff up. When you put them in the oven, lower the oven temperature to 160°C.
- Bake them for about 15 min or until small, thin cracks appear on the surface of the cookies. I know I say this every time but it is so important not to over-bake or your cookies will be unpleasantly chewy. When they are baked pull the parchment paper off the baking sheet and let them cool.
- Enjoy ^^
Leave a Reply