‘Melt in your mouth’ cookies which are basically scoops of chocolate, walnut and egg white mixture baked to get a cracked shiny texture outside and chewy inside.

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Absolutely no oil or flour and tastes so good like brownies!20180406_2129018105952015510170459.jpg

—-GLUTEN FREE DOUBLE CHOCOLATE WALNUT COOKIES

Course: Snack

Yield: 14-15 servings

Cooking time: 12-15 mins
INGREDIENTS

  1. Hershey’s Special Dark Cocoa powder- 1/2 cup
  2. Confectionary Sugar- 1 1/2 cup
  3. Semi sweet Mini chocolate chips- 1/2 cup
  4. Egg whites-2
  5. Finely chopped walnuts- 1 cup
  6. Corn starch- 2 tsp
  7. Salt- 1 pinch
  8. Vanilla extract- 1 tsp

DIRECTION

  • Preheat the oven to 325°F.
  • Line 2 cookie pans with parchment paper or silicon mats.
  • In a large bowl, sift in the dry ingredients-sugar, cornstarch, cocoa powder and salt.
  • Now using a hand mixer beat in the egg whites ,vanilla into the dry mixture.
  • Fold in chopped walnuts and chocolate chips using a spatula. You will have a sticky cookie dough more like a brownie batter consistency.
  • Using 2 spoons or a cookie scoop, drop small lemon sized batter onto the pans and bake for about 12 mins or until the cookies rise and crack on the top with a shiny crust.20180409_1619573559068116572033214.jpg
  • Cool the cookies on a wire rack and enjoy along with a glass of cold milk!
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Join the conversation! 1 Comment

  1. […] to replace cranberries in this recipe. You can also check the recipe for my  fudgy and decadent Flourless Chocolate Walnut cookies by clicking the above […]

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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.

Category

ALL RECIPES, DESSERTS

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