I always have the best intentions the week before Christmas, I want to bake cookies, design elaborate meals and create handmade gifts for everyone. Unfortunately I am usually running around at the last minute scrambling to get the basics done so ease and simplicity are always appreciated.
I wanted to offer a last minute easy cookie that you can whip up for any last minute holiday celebrations that might come up. These cookies are a wonderful alternative to standard chocolate chip and are gluten-free so they are a nice option for people that are gluten intolerant.
These cookies have a glossy slightly crackly texture that is reminiscent of a soft meringue with a rich gooey fudgy brownie like center. You don’t need any fancy equipment just a bowl and a spoon so they don’t make a lot of mess and you can have them ready for the oven in 15 minutes, in other words a perfect recipe. I hope you all have a happy holiday, surrounded by loved ones and friends! Be sure to visit me at www.scalingbackblog.com if you are looking for some recipe inspiration!
Flourless double chocolate walnut cookies
2 cups walnuts halves
3 cups confectioner’s (powdered) sugar
¾ cup unsweetened cocoa powder
5 ounces bittersweet chocolate, chopped
½ teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon pure vanilla exract
Pre-heat the oven to 325 degrees. Place the walnuts on a parchment lined baking sheet and bake until fragrant and toasted, 10 to 12 minutes. Set aside to cool.
Sift together the confectioner’s sugar, cocoa powder and sea salt. Coarsely chop the walnuts and add to the mixture, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto a parchment lined baking sheet about 2 tablespoons at a time. Leave plenty of space between cookies about 6 per sheet.
Bake until they puff up, the tops get glossy and they begin to crack a bit about 12-15 minutes. Let cool completely. To store keep in an airtight container for up to three days.