Flourless Chocolate-Walnut Cookies – a delicious recipe with Walnut Halves, Powdered Sugar, Cocoa, Salt, Egg Whites At, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Toast walnut halves on a large, rimmed baking sheet for about 7 minutes, until golden and you can smell them roasting. Let them cool a bit, then coarsely chop them.
2
Line two large baking sheets with parchment paper. Lower the oven temperature to 320 degrees.
3
In a stand mixer (or by hand), whisk on low speed the powdered sugar, cocoa powder and salt, and then add the walnuts. While still mixing, add the egg whites and vanilla and beat just until everything is combined. The dough should resemble a thick brownie batter.
4
Spoon the dough onto the baking sheets and flatten slightly.
5
Bake for about 15 minutes. Slide the parchment paper with the cookies to cooling racks and allow to cool completely. Store in an airtight container for up to 3 days ( if they haven't been eaten already!).
1676
kcal
Calories
126
g
Fat
125
g
Carbs
40
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 6 ingredients. The key ingredients include: 3 cups Walnut Halves, 3 cups Powdered Sugar, 2/3 cups Cocoa Powder, 1/2 teaspoons Salt, 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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