Flourless Chocolate-Walnut Cookies

Easy and turn out every time, have been making these for years. Great texture.

• Anonymous

• 4/16/2022

Absolutely wonderful!

• ian1

• Edmonton, Alberta

• 12/5/2018

One fork because the oven temperature & bake time in the recipe, 350 (I baked them 9 min's) burned the cookies. I recommend cooking them at a lower temperature. I did a batch at 300/9 min, and they came out perfect. So, beware, and check your oven with a small batch before burning all the cookies! That said, the flavor of unburned cookies is great.

• Anonymous

• Central MA

• 3/10/2018

I've made these countless times and followed the recipe explicitly except for the toasting of the walnuts. The cookies are perfectly chewy in the middle if you remove them from the oven just as they start to look dry and ready on the outside. I watch them closely because a minute or two too long in the oven, and they're burned.

• aleksa916926

• Atlanta, GA

• 9/9/2017

So I read all the notes and would agree with most. After trying this several times, this is the adjustments that I think make the difference. Use best quality chocolate. I tried with dutch chocolate and it keeps its shape much better but I didn't get the richness of the good cocoa, perhaps a high quality dutch processed chocolate if that exists would be good. Pecans or walnuts both work, toast in advance and cool completely, it is important that they are not warm at all. Egg whites should be room temperature. Lightly froth the egg whites in advance, enough to create bubbles on top but not so much as to make them translucent. I cut the confection (icing) sugar to 2 and 1/4 cups and added 3 more tablespoons of cocoa and that worked well, sweet but not sickly sweet. Once you mix ingredients, put the batter in the freezer for 5 minutes. Once out of the freezer, work quickly. Instead of making 60 cookies, make about 40 larger cookies. Good luck!

• torontobakinggoddess

• toronto, Canada

• 8/10/2017

I'm having trouble figuring out how these work as I followed the recipe sans egg whites. I used aquafaba and the only form the cookies made were from the chopped walnuts. I'm glad I used tin foil because I would probably have to pitch my pan. I feel bad for wasting walnuts and dark cocoa powder.

• IFeelSoOptimistic

• KCMO

• 7/14/2017

How can they call this a low carb recipe when it is full of sugar.

• macayla

• Langley BC CANADA

• 1/3/2017

Definitely read through the reviews before making this recipe. Mine came out flat, burnt, hard as a rock on the edges and gooey like candy in the middle, and impossible to scrape off the pan without destroying the cookies. I had to throw away the whole batch. After reading through the reviews, I realized my biggest mistake had been to use all 4 egg whites (my eggs were pretty large). Another mistake, apparently, was to use natural cocoa instead of dutched cocoa (though I don't understand why the effect would be different). I will look for a recipe for these cookies that has a higher cocoa-to-sugar ratio. These came out much too sweet. After nibbling on a few pieces, I ended up with a stomach ache.

• Anonymous

• NY

• 12/22/2016

Not sure how this happened but mine totally flattened out while in the oven! They burned after 10 min!

• actress5789

• Northampton, MA

• 12/22/2016

I have not scrolled through all of the reviews, so I apologize if this repeats. Used walnuts, ground them in a food processor, but not too finely. Discovered that if you allow the batter to set for about 10 minutes, it results in a better formed cookie. Great recipe.

• srtracey

• Los Angeles, CA

• 6/19/2016

I have not scrolled through all of the reviews, so I apologize if this repeats. Used walnuts, ground them in a food processor, but not too finely. Discovered that if you allow the batter to set for about 10 minutes, it results in a better formed cookie. Great recipe.

• srtracey

• Los Angeles, CA

• 6/19/2016

These are sooo good! I've been making them for a few years now and they are a favorite at the holidays or any time. The recipe never fails.

• spruyn

• San Diego, CA

• 11/14/2015

Absolutely perfect.

• icechipmom

• NYC

• 1/10/2015

Loved, used Pecans because that's what I had. My family loved them also.

• Maria20165

• VA

• 2/12/2014

This is my favorite chocolate cookie. I love the combination of chocolate and walnut, I like that they are light (ok I know they're not healthy but - come on - no butter!) and I think the texture is divine. Addictive even. That combination of crispy outside, chewy center. The very best that meringue offers. I am wondering if anyone has tried adding chocolate chips. Or making a mint chocolate version?

• sarahpatto1

• 12/17/2013