Holiday Gifts: Gluten-Free Chocolate Walnut Cookies

What to do when you’ve made a big batch of Spritz Cookies and now you have leftover egg whites? How about some Chocolate Walnut Cookies?

I get requests for these cookies all the time and bonus, they are gluten-free and taste like little brownie bites.

Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy.

The original recipe for these called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa.

These days I go full dark chocolate. This makes them more chocolatey and much less sweet and the walnut flavor really stands out.

You need to let them cool completely otherwise they stick to the parchment. If they are still warm when you remove them,  it  will leave crumbs and isn’t as structurally sound as the completely cooled ones end up being. You’ll need parchment paper for this recipe or a silpat.

Flourless Dark Chocolate Walnut Cookies

  • 2 cups walnut halves or pieces (you can substitute chopped almonds or pecans, but nuts are needed in this recipe to help hold the cookie together)
  • 2 cups confectioners’ sugar
  • 4 tbsp unsweetened cocoa powder
  • 4 tbsp unsweetened Dark cocoa powder
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 3 large egg whites, at room temperature

Bowl, baking sheet, parchment, wire cooking rack

Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.

While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix.

You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be perfect, or may need to add one more.

Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool.

Do not remove until cooled completely. Makes 2 doz.

Enjoy!