Flourless Chocolate Walnut Cookies

There is a local bakery that makes these giant flourless chocolate walnut cookies that are to die for. Because of this, my friend Chantal took it as a challenge that she too, can make these delectable treats.

Flourless Chocolate Walnut Cookies Flourless Chocolate Walnut Cookies

And she did it! For a potluck at work she made THE flourless chocolate walnut cookies! The only difference is that the bakery has the cookie in the shape of a mound, while hers are on the regular giant cookie side, but just has yummy!
Flourless Chocolate Walnut Cookies Flourless Chocolate Walnut Cookies

At the time, I couldn’t eat the cookie because I was doing Whole 30, but I still took one to freeze for later. It defrosted like it had never even seen the freezer! It is a perfect freezer cookie!
Flourless Chocolate Walnut Cookies Flourless Chocolate Walnut Cookies

After tasting it and finding out how easy this recipe was, I was on it! I had to try to make them! My first time I made them as big as Chantal’s, like a bigger than average cookie and they turned out pretty awesome. This time around I made them following the instructions of the recipe. They are the perfect two bite cookie!
Flourless Chocolate Walnut Cookies

A friend asked if I could make some treats for her husbands surprise birthday party. I’ve been bringing in samples of different things and these made the list without question!

Flourless Chocolate Walnut Cookies

Prep time: 5 minutes     Cook time: 15 minutes     Cool time:5-10 minutes


2 1/2 cups walnut halves

3 cups confectioners’ sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

4 egg whites

1 tablespoon vanilla extract


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 over beat 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 or in the freezer for a month or two.


{Recipe found on Epicurious by François Payard}


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