chocolate walnut cookies

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as many of you know, i’ve been on the lookout for dairy- and gluten-free recipes, since gluten and dairy don’t agree with the stomachs of several good friends and family members. and hey, we could all probably use a little break from gluten and dairy, right?


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maybe it’s because i don’t know much about sorghum, tapioca starch, and guar gum, or maybe it’s because i’m lazy and love to whip up food from ingredients i already have in my pantry, but i’ve learned that i prefer gluten- and dairy-free recipes that don’t rely on substitute flours. so, when i saw this recipe and realized i had all seven ingredients on hand, i decided i had to make these cookies.

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although i was initially concerned about the texture of the batter (it was super sticky, like salt water taffy), the final product spreads out in the oven and yields an amazingly chewy, chocolatey treat, unlike any flour-based cookies i’ve ever made. so don’t let the texture of the batter scare you away, and i hope you enjoy these cookies as much as i did!

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one year ago: oatmeal raisin chocolate chip cookies
two years ago: crazy cake
three years ago: black bean soup and cornbread
four years ago: black cat cookies

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chocolate walnut cookies

yields about 18 cookies
borrowed from edible perspective

  • 2c walnut pieces, toasted (or, if you like coconut, sub 2c coconut instead!)
  • 3c powdered sugar, sifted
  • 2oz unsweetened cocoa powder, sifted
  • 1t cinnamon
  • 1/2t salt
  • 3 egg whites
  • 1T vanilla extract
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  1. preheat oven to 350º
  2. once the oven is heated, place the walnuts (or coconut) on a cookie sheet and bake for 12-15 minutes, or until brown, using a spatula to flip halfway through
  3. remove the walnuts from the sheet and allow them to cool
  4. sift the powdered sugar and cocoa into the bowl of a stand mixer or a large mixing bowl
  5. add the cinnamon and salt, then mix the ingredients with the mixer or electric beaters on low
  6. add one egg white at a time, mixing on low until the eggs are incorporated
  7. add the vanilla and beat on medium-high for several minutes, until soft peaks form
  8. fold in the walnuts
  9. spoon a tablespoon of the batter onto parchment lined air cushion cookie sheets (if you have them), leaving room between each cookie
  10. bake for 10 minutes, until they crack and look shiny
  11. allow the cookies to completely cool before removing them from the pan
  12. repeat with the rest of the batter and enjoy!

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