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These flourless chocolate walnut cookies are light in calories and big on flavor! Like a gooey, crispy walnut brownie in cookie form. And they are made without flour, so they’re gluten free. And no butter, so they’re also dairy free too!
What do I need to make these flourless walnut cookies?
- Walnuts – I got walnut halves, toasted them and then chopped them. Toasting really helps bring out the flavors of the nuts!
- Chocolate chips – I used mini chocolate chips so you get extra chocolate in every bite. I used Enjoy Life chocolate chips which are soy free, nut free, gluten free, dairy free, Non-GMO, and vegan.
- Confectioner Sugar – Ok, it might seem like a lot. Three cups total. But worth it. I used organic powdered sugar!
- Cocoa powder – I used Hershey’s Special Dark cocoa. If you use regular cocoa they may not have as strong of a chocolate flavor.
- Espresso powder – This is optional. But I love how it helps to bring out the chocolate flavor.
- Salt – I always add a little salt to my baking to help balance the sweetness. You can read more here about the role that salt plays in baking.
- Egg whites – You need four egg whites. Make sure they are room temperature. I place my whole eggs in a bowl of warm water for 10 minutes before cracking.
- Vanilla – Vanilla always helps add an extra note of flavor!
Gluten Free And Dairy Free Cookies!
Yes these cookies are gluten free, meaning they are made without flour. Honestly, I think lacking flour is what makes these so ooey, gooey, irrestible!
And yes these are dairy free as well – as long as you use the right kind of chocolate chips. I used Enjoy Life chocolate chips which are soy free, nut free, gluten free, dairy free, Non-GMO, and vegan.
Let’s Make These Cookies!
Start by toasting your nuts
Combine the dry ingredients.
In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioner’ sugar with the cocoa powder, salt, and espresso powder.
Add the walnuts and chocolate chips.
Add your egg whites and vanilla.
We’re almost done! How easy is this recipe? Ok next add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen). It’s going to be very gooey looking – like brownie batter!
Scoop and bake.
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.
Can I use a different nut?
I haven’t tried, but I don’t see why not. Try almonds, macadamia, or cashew!
Do I need to toast the walnuts?
Yes. Yes you do. I’m sorry. I know it takes a few extra minutes. But toasting brings out the oils, and the flavors and it’s just not the same. Eat a walnut before and after toasting and you will know what I mean!
More Flourless Recipes To Try
- Flourless Salted Caramel Brownies
- Flourless Chocolate Cake
- Flourless Peanut Butter Chocolate Chip Cookies
- Flourless Oatmeal Chocolate Chip Cookies
More Cookie Recipes To Try
- Whole Wheat Chocolate Chip Cookies
- Classic No Bake Cookies Recipe
- Flourless Chocolate Cookies
- Oatmeal Chocolate Chip Cookie Recipe
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Flourless Chocolate-Walnut Cookies
- 3 cups (360 g) confectioners’ sugar
- 1/2 cup plus 3 tablespoons (69 g) unsweetened Dutch-process cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 3/4 cup (128 g) miniature chocolate chips
- 2 cups (230 g) walnut halves toasted and chopped
- 4 large egg whites at room temperature
- 1 tablespoon pure vanilla extract
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the confectioner’ sugar, cocoa powder, salt, and espresso powder.
- Stir in the chocolate chips and walnuts.
- Add the egg whites and vanilla extract and beat just until the batter is moistened. You do not want to overbeat – you are not trying to make a meringue or stiffen the dough.
- Spoon the batter onto the baking sheets in 12 equal portions, spaced about 2 inches apart. Bake for 14-16 minutes, until the tops are glossy and lightly cracked. If baking two sheets at once, be sure to rotate pans from top to bottom racks to ensure even baking. Remove from the oven and transfer cookie to a wire rack to cool completely. Store in an airtight container for up to 3 days.