This is a guest post by my baking and book club friend, Lisa! She is one of the few that actually reads the books with me…
For a slightly healthier, but still rich and decadent holiday treat, my family likes to add at least one flourless treat into the mix. This year, I went for the flourless chocolate walnut cookies because they’re so easy and a healthier alternative to a buttery chocolate treat. You can substitute pecans or almonds if you don’t like walnuts.
Flourless Chocolate Walnut Cookies
- 2 3/4 cup walnut halves
- 3 cups confectioners’ sugar
- 1/2 cup plus 3 tbsp unsweetened dutch-process cocoa powder
- 1/4 teaspoon salt
- 4 large egg whites at room temperature
- 1 tbsp pure vanilla extract
Preheat the oven to 350. Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 10 minutes (until they are golden and fragrant). Let cool slightly then chop finely. Lower oven temperature to 320.
In a large bowl, combine confectioners’ sugar, cocoa powder, salt, and walnuts and whisk to combine (This can be done with a fork as well). While whisking, add in the egg whites and vanilla until just moistened.
Spoon by rounded spoonfulls onto baking sheets lined with parchment paper. Bake until tops are glossy and lightly cracked, about 15 minutes. Let cookies cool completely on a wire rack and store in an airtight container up to 3 days.