Description
Deliciously rich and gluten-free walnut and chocolate cookies that combine toasted walnuts with a cocoa-infused, sweet batter. These cookies are lightly crisp on the outside with a glossy, cracked top and a moist, flavorful interior. Perfect for a gluten-free treat or chocolate lover's snack.
Ingredients
Walnuts:
- 2 3/4 cups walnut halves
Dry Ingredients:
- 3 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder (plus 3 tablespoons extra)
- 1/4 teaspoon salt
Wet Ingredients:
- 4 egg whites (at room temperature)
- 1 tablespoon vanilla extract (optional)
Instructions
- Preheat and prep egg whites: Preheat oven to 350°F. Separate 4 egg whites from egg yolks, setting yolks aside for another use such as homemade aioli.
- Toast walnuts: Spread walnut halves on a baking sheet and toast in the oven for about 9 minutes until golden and fragrant. Allow walnuts to cool slightly, then coarsely chop them using a rolling pin inside a bag or a knife.
- Adjust oven and prepare baking sheets: Position two oven racks in the upper and lower thirds of the oven, then reduce oven temperature to 320°F. Line two large rimmed baking sheets with parchment paper.
- Mix dry ingredients and combine batter: In a large bowl, whisk together confectioners’ sugar, cocoa powder, and salt. Add chopped walnuts. While mixing on low speed, gradually add egg whites and vanilla extract and beat just until the mixture is moistened. Avoid overbeating as the batter can stiffen.
- Portion cookies: Using about 2 tablespoons of batter per cookie, spoon the mixture onto prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. The recipe yields about 24 cookies.
- Bake: Bake cookies for 14 to 16 minutes, until the tops appear glossy and lightly cracked. Halfway through baking, shift pans from front to back and swap the top and bottom racks for even baking. Do not overbake.
- Cool and store: Remove cookies from oven and slide the parchment paper with cookies onto wire racks. Let cookies cool completely before storing them in an airtight container for up to 3 days.
Notes
- Ensure egg whites are at room temperature for better volume and texture.
- Do not overbeat the batter after adding egg whites to prevent stiffening.
- Swapping racks and pans mid-bake promotes even cooking and prevents burning.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
- Walnut halves can be coarsely chopped by placing them in a sealed bag and gently tapping with a rolling pin for rustic texture.
