Gluten-free chewy chocolate walnut cookies

A rich, delicious treat everyone will enjoy!

I came up with this recipe to replicate a favourite treat available at a neighbourhood coffee shop. It’s perfect for anyone who cannot tolerate gluten or dairy but craves the rich taste and texture of traditional brownies. I suppose these cookies would freeze well but I confess I’ve not tried yet; they disappear too quickly at our house.

Ingredients

• 2 1/2 cups (625 mL) walnut halves
• 3 cups (750 mL) confectioner’s (icing) sugar
• 1/2 cup (125 mL) plus 3 tablespoons (45 mL) cocoa powder
• 1/4 teaspoon (1.25 mL) salt
• 1/3 cup (90 mL) dark chocolate chips
• 4 large egg whites, at room temperature
• 1 tablespoon (15 mL) pure vanilla extract

Method

• Preheat oven to 350F.
• Place the walnut halves on a baking tray and toast in the oven for 8 – 10 minutes, until fragrant and starting to turn golden. Watch them carefully to be sure they don’t burn. Remove from oven and transfer nuts to a cutting board; let cool for 3 minutes, then chop them into small pieces.
• Position two racks in the upper and lower thirds of the oven and lower temperature to 325F. Line two large baking sheets with parchment paper.
• In a large bowl, use a whisk or electric/stand mixer to combine the confectioners’ sugar with the cocoa powder and salt. Stir in the chopped walnuts and chocolate chips.
• Add the egg whites and vanilla extract and beat more vigorously just until the batter is moistened (do not overbeat).
• Use a dough scoop or two spoons to portion the batter onto the baking sheets in 24 evenly spaced mounds (about 2 tablespoons / 30 mL per cookie). Allow room between the mounds of batter as the cookies will spread; use a third baking sheet if needed.
• Bake for 10 – 11 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.

Makes 2 dozen cookies; recipe can easily be halved but I don’t recommend doubling it.