Gluten-Free Flourless Chocolate Walnut Cookies
Our take on the Gluten-Free Flourless Chocolate Walnut Cookies is a must-try! We used chopped up pieces of dark JACEK chocolate, we recommend The Sylvia or the Audrey, for the most scrumptious fudgey texture and intense chocolatey flavor. To add a delightful crunch, JACEK cocoa nibs make a great addition. Enjoy!
- 3 cups walnut or pecan halves or pieces, or hazelnuts
- 4 cups icing sugar
- 2/3 cup JACEK cocoa powder
- ½ tsp fine salt
- 4 large egg whites
- 1 tbsp vanilla
- ½-1 cup JACEK chopped dark chocolate (Sylvia or Audrey Bars recommended)
Preheat the oven to 350 F.
In a skillet over medium-high heat, or in the oven as it preheats, toast the walnuts or pecans until golden and fragrant, and roughly chop them. If you're using hazelnuts, toast them and then rub off their skins in a tea towel before chopping.
In a large bowl, stir together the icing sugar, cocoa and salt. Stir in the egg whites, vanilla and nuts. It may seem like there's not enough moisture, but keep at it! It will come together into a batter. Stir in the chopped chocolate bar too.
Line a baking sheet with parchment and drop large scoops/spoonfuls (about ¼ cup each), spacing them well — no more than six to eight cookies per sheet.
Bake for 18-20 minutes, until they're cracked and dry-looking on top, and set. Let them cool on the sheet or slide the cookies, still on the parchment, onto a wire rack to cool.
Makes: About 1½ dozen substantial cookies.
The original recipes can be found in Julie Van Rosendaal's cookbook or on her instagram at @dinnerwithjulie
-The JACEK team