Flourless Chocolate Walnut Cookies Recipes

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FLOURLESS CHOCOLATE-WALNUT COOKIES

This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.

Provided by Francois Payard

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Christmas     Passover     Low Carb     Vegetarian     Kid-Friendly     Oscars     New Year's Eve     Walnut     Fall     Winter     Shower     Healthy     Christmas Eve     Engagement Party     Party     Potluck     Self     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 60 cookies

Number Of Ingredients 7



Flourless Chocolate-Walnut Cookies image

Steps:

  • 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 overbeat 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.

Parchment paper
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

FLOURLESS CHOCOLATE-WALNUT COOKIES

Make and share this Flourless Chocolate-Walnut Cookies recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 29m

Yield 20-24 serving(s)

Number Of Ingredients 7



Flourless Chocolate-Walnut Cookies image

Steps:

  • Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
  • Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
  • In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
  • 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.

2 3/4 cups walnut halves
3 cups confectioners' sugar
1/2 cup unsweetened dutch cocoa, plus
3 tablespoons unsweetened dutch cocoa
1/2 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

FLOURLESS CHOCOLATE COOKIES

These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!

Provided by krystal

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 55m

Yield 20

Number Of Ingredients 7



Flourless Chocolate Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.
  • Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.
  • Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.
  • Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 22 g, Fat 8.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 70.1 mg, Sugar 19 g

4 egg whites
2 teaspoons vanilla extract
3 cups powdered sugar
½ cup unsweetened cocoa powder
3 tablespoons unsweetened cocoa powder
2 cups chopped pecans
½ teaspoon salt

KING ARTHUR FLOURLESS FUDGE COOKIES

Recieved this from KA Flour and decided to add them to my Holiday Cookie tray as in this house we are major chocolate fans. The description is what made me want to make them. "Chewy, rich chocolate cookies with no added fat and no gluten. They get texture from the egg whites and flavor from cocoa powder (which represents the only fat in the recipe) Plus easy to make, just stir together scoop and bake for 8 minutes. I did add about a cup of cappacino chips and chopped walnuts to mine which did take away from no added fat but it was sure good. The yield depends on the size of your cookies

Provided by Bonnie G 2

Categories     Drop Cookies

Time 18m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 6



King Arthur Flourless Fudge Cookies image

Steps:

  • Preheat oven to 350.
  • Lightly grease 2 baking sheets.
  • Stir together all of the ingredients till smooth.
  • Scrape bottom and sided of bowl, stir gain till smooth.
  • Drop soft, batter-like dough onto the prepared baking sheets in 1 1/2 inch circles; a tablespoon cookie scoop works well here.
  • Bake cookies for 8 minutes; they should spred, become somewhat shiny, nd develop fintly crackly tops.
  • Remoe cookies from oen and allow to cool riht on the pin.

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup Dutch-processed cocoa powder
3 egg whites, large
2 teaspoons vanilla extract

FLOURLESS COCOA COOKIES

Whenever I'm called upon to make something gluten-free, I opt for classics that are naturally sans wheat flour--like Pavlovas, Macarons, Macaroons, and these flourless cocoa delights. These cookies are tender, delicately chewy, and incredibly chocolaty--if a brownie and a cookie had an affair, this would be their love-child. I like to add a sprinkling of flaky Maldon salt, because these are for grown-ups.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 25m

Yield 22 cookies

Number Of Ingredients 8



Flourless Cocoa Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  • In a medium bowl, lightly whisk the eggs.
  • Sift together the powdered sugar, cocoa powder, cinnamon, and salt. Add to the eggs, whisking until the mixture forms a smooth batter, about 1 minute. Add the vanilla and chocolate chunks and mix until fully incorporated; switch to a rubber spatula if necessary. The batter will be very thick and sticky.
  • Use a No. 30 (2-tablespoon) scoop to portion the batter onto the prepared baking sheets--stagger the cookies, leaving about 1 1/2 inches between them. Sprinkle a little Maldon salt on each cookie.
  • Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until set around the edges and cracked on top, 10 to 12 minutes. The cookies may look slightly underbaked in the center--that's exactly what you want. Cool the cookies completely on the pans.

170 grams (3 large) eggs
340 grams (3 cups) powdered sugar
106 grams (1 1/4) cups unsweetened cocoa powder
1 gram (1/2 teaspoon) ground cinnamon
1 gram (1/4 teaspoon) fine sea salt
7.5 grams (1 1/2 teaspoons) vanilla extract
142 grams (1 cup) bittersweet chocolate chunks
Maldon salt, for sprinkling

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