Chocolate peanut gluten free cookies…simple to make, easy to share and the perfect after dinner snack!
Chef Bill Collins from ChefBill.com joins us with the recipe.
Flourless Chocolate Nut Cookies
2 ½ cups toasted walnuts (or peanuts, almonds, etc.)
3 cups confectioners’ sugar
½ cup plus 3 tablespoons unsweetened cocoa powder
Zest of one orange (optional)
¼ teaspoon salt
4 egg whites
1 tablespoon vanilla extract
Pre-heat oven to 350°, and line 2 large baking sheets with parchment paper
1. Finely chop the walnuts on a cutting board, or carefully pulse-chop them in a food processor. The nuts should be chopped small, but not reduced to dust. Transfer to a separate large sheet pan, and toast until fragrant and a bit darker in color, about 5-7 minutes. Check the nuts every two minutes, and shake the pan, to make sure they don’t burn. They can burn very quickly. Let them cool to room temperature.
2. Sift the sugar, cocoa and salt into a bowl to remove any lumps and clumping. Add the orange zest, and whisk together to combine. Set aside until the walnuts have cooled.
3. Stir in the walnuts. Add the egg whites and vanilla; combine with a wooden spoon until the batter is just moistened. Do not overbeat the batter, or it will stiffen.
4. Drop batter by the teaspoonful, 2 inches apart, onto the baking sheets with parchment paper.
5. Bake cookies until tops are lightly cracked and glossy, about 15 minutes.
6. Remove cookies from baking sheet immediately, and place on cooling racks.
Store in an airtight container at room temperature for up to 1 week.
Makes approximately 40-50 cookies
NOTES: Unless you have a convection oven, you’ll have to bake these cookies one tray at a time. Also, make sure you use the parchment paper, as the cookies will stick to the pan if you don’t.