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.
- 2 1/2 cups walnut halves
- 3 cups powdered (icing) sugar
- 1/2 cup plus 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips
- 4 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 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; 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, combine with a whisk or an electric mixer on low speed the confectioners’ sugar with the cocoa powder and salt followed by 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 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.