Another Cookie for Your Cookie Plate (Gluten Free!)

So you made the butter cookies and now you have those egg whites leftover. What to do, what to do? I made these yummy gluten free treats!

They are so easy and taste like brownie bites. I made a few without nuts (you know, the last scrapings from the bowl for those last two cookies – no nuts left) and they turned about great if you have a nut allergy.

Flourless Dark Chocolate Walnut Cookies

• 2 cups walnut halves or pieces
• 2 cups confectioners’ sugar
• 4 tbsp unsweetened cocoa powder
• 4 tbsp unsweetened Dark cocoa powder
• 1/4 tsp salt
• 2 tsp vanilla extract
• 3 large egg whites, at room temperature

Bowl, baking sheet, parchment, wire cooking rack

Toast walnuts for about 10 minutes at 350 degrees, cool and rough chop. Reduce oven temperature to 320 degrees.

While walnuts are cooling, whisk together the sugar, cocoa powder and salt until well mixed. Add walnuts and mix well. Add vanilla and then egg whites one at a time. Whisk to combine, but do not over mix. You want the batter to be about brownie mixture consistency. A bit moister than regular cookie dough, but not too moist, like cake batter (is that helpful?). Three egg whites might be the perfect, or may need to add one more. Drop mixture by the spoonful on parchment paper and bake at 320 degrees for 14 minutes. Move PARCHMENT paper AND cookies to a wire rack to cool. Do not remove until cooled completely. Makes 2 doz.