Chocolate Walnut Puddle Cookies
These cookies are big, chewy, densely chocolate and gluten-free. There is no omission from the ingredient list – they don’t contain either butter or flour. Although 4 cups is a lot of icing sugar, it’s actually equal to 2 cups of granulated sugar. Adapted from 101Cookbooks.com and SoBo in Tofino.
3 c. walnuts, pecans or hazelnuts
4 c. icing sugar
2/3 c. cocoa
1/2 t. fine sea salt
4 large egg whites
1 T. pure vanilla extract
Preheat the oven to 350˚F. Toast the nuts, cool them, and roughly chop them. In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir the mixture until it’s well combined.
Line a baking sheet with parchment and drop the batter in large mounds (about 2 tablespoons each), spacing them well away from each other, no more than 6 cookies per sheet. Bake them for 13 to 15 minutes – they will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies onto a cooling rack and let them cool. Makes 18 large cookies.