Best Flourless Chocolate Walnut Cookies Recipes

FLOURLESS CHOCOLATE-WALNUT COOKIES

Steps:

• Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. 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.

FLOURLESS CHOCOLATE-WALNUT COOKIES

Steps:

• Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
• Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
• In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
• Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

FLOURLESS CHOCOLATE WALNUT COOKIES

Steps:

• 1. Pre heat oven to 350. 2. Spread walnuts on a large baking sheet and toast in the oven for 9 min. until golden & fragrant. 3. Let nuts cool slightly then transfer to work surface and chop coarsely. 4. Position 2 racks in upper & lower thirds of oven and temp. to 320. 5. Line two cookie sheets with parchment paper which you then spray with Pam 6. In a large bowl stir together flour, cocoa and salt. 7. Stir in walnuts 8. Stir eggs & vanilla until batter is just moisten (Do Not Overbeat or batter will stiffen) 9. Spoon batter onto baking sheets in 12 evenly spaced mounds 10. Bake for 14-16 min. until the tops are shiny and cracked,shifting pans from one shelf to another and turning 180 degrees 1/2 way 11.When done slide cookies still on parchment paper onto wire racks. Let cookies completely cool before removing them from the paper.\ Store in an air tight container for up to 3 days.

FLOURLESS CHOCOLATE-WALNUT COOKIES

Steps:

• Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
• Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
• In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
• Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.