Flourless Chocolate-Walnut Cookies – a delicious recipe with paper, walnut halves, sugar, cocoa, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position 2 racks in the upper and lower thirds of oven. Heat oven to 350u00b0. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
1740
kcal
Calories
109
g
Fat
179
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Parchment paper, 2 1/2 cups walnut halves, 3 cups confectioners' sugar, 1/2 cup plus 3 tablespoons unsweetened cocoa powder, and more.
Yes, Flourless Chocolate-Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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