I found this recipe on Self magazine’s website, as a weight loss cookie (since each cookie is only about 55 calories). But I dare you to eat just one! I made these the first time with pecan meal instead of chopped nuts, which didn’t work — even still, they were still delicious! (note to self–follow directions!) Flourless is perfect for kosher at this time of year…or for just eating at any time!
Flourless Chocolate-Walnut Cookies
Makes 60 cookies
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
Position 2 racks in the upper and lower thirds of the 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 an 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.