Kimmies Mud Puddle Cookies – a delicious recipe with Walnuts, Confectioners Sugar, Splenda, Cocoa, Salt, Egg Whites At. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Line your cookie sheet with parchment paper cut to fit.
3
Coarsely chop your toasted and cooled walnuts and set aside.
4
Sift together confectioner's sugar, Splenda, cocoa and salt.
5
Stir in your coarsely chopped walnuts and add egg whites plus vanilla. Stir very well with a sturdy spoon.
6
Drop your dough by 2 tablespoonfuls. Place on parchment that you've sprayed with cooking spray. Press down just a little bit if needed.
7
Bake until the cookies puff, about 15 minutes depending
8
on your oven.
9
Allow to cool for a minute before removing to wire racks. Store in an airtight container.
10
This cookie is still fairly high in sugar but it's a nice treat to have once in a while when you're trying to reduce your sugar intake. I hope you enjoy them as much as I do.
1139
kcal
Calories
69
g
Fat
120
g
Carbs
28
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: 3 cups Walnuts, Toasted Cooled And Coarsely Chopped, 2 cups Confectioners Sugar, 2 cups Splenda For Baking, 1/2 cups Plus 3 Tablespoons High Quality Cocoa, Van Houton Is Fantastic, and more.
Yes, Kimmies Mud Puddle 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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