About 4 dozen 2” cookies.
These light chocolate cookies are similar to meringues in texture but no whipping of egg whites is required. I have found converting cookie recipes to gluten free recipes challenging, having cookies spreading across cookie sheets and crumbling to piece when picked up. These cookies are an exception; they are simple to make and have a chewy texture. Source: Epicurious.com
- 10 oz. walnuts, chopped (about 2¼ C.)
- 12 oz. (3 C.) confectioner’s sugar
- 2¼ oz. (1/2 C. + 3 Tab) unsweetened cocoa powder
- ¼ tsp. salt
- 4 egg whites
- 1 Tab. Vanilla extract
- 4 oz. (1/2 C.) chocolate chips or raisins (optional)
Pre-heat oven to 350° and position racks in upper and lower thirds of oven with room between the shelves. Toast the walnut pieces on a baking pan in the oven until fragrant; then set aside to cool. Line two sheet pans with parchment paper.
Whisk together sugar, cocoa powder, and salt in a medium bowl. Stir in walnut pieces. Add both the egg whites and vanilla, then whisk gently until batter is just moistened. Over-mixing the batter will make the cookies stiff. Fold in chips or raisins.
Drop the batter by teaspoonful onto the paper lined baking sheets. Bake cookies for about 15 minutes, until the tops of the cookies are lightly cracked and glossy. Cool for only 10-15 minutes. Store in an air tight container. Plastic zip bags and cookie jars are not ideal for storage because they are not as air tight as most air tight containers; if using bags make them the heavier freezer bags. Stores for up to a week, best on day 2.