How to make it

  • 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.

Reviews & Comments 4

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    " It was excellent "
    deedeec ate it and said...
    These are AWESOME. I just made them. You'd never guess they were flourless. I recommend them to anyone. Plus it's a very easy recipe.
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    " It was excellent "
    crabhappychick ate it and said...
    This sounds very much like the Oprah flourless/fat-free chocolate cookies I make. I can attest these are wonderful! Made them for Christmas last year and they were the first cookies to go.....obviously even the non-celiacs enjoyed them just as much as I did. Making a double batch this year!
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  • lincolntoot 5 years ago
    Sounds interesting - will give a try!
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    " It was excellent "
    deedeec ate it and said...
    Mom's coming for Christmas (has Celiacs) and I need a GF cookie to add to the mix. Hate to bake up all those goodies and not have something for her! I'll give you a review. :)
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