Flourless Chocolate-Walnut Cookies

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Flourless Chocolate-Walnut Cookies
45 min.
60
59kcal

Suggestions


If you're on the lookout for a delectable dessert that caters to various dietary needs, look no further than these Flourless Chocolate-Walnut Cookies! Perfectly suited for vegetarians, gluten-free enthusiasts, and those following a low FODMAP diet, these cookies are a delightful treat that everyone can enjoy.

Imagine sinking your teeth into a rich, chocolatey cookie that is not only indulgent but also guilt-free, with each cookie containing just 59 calories. The combination of finely chopped walnuts adds a delightful crunch and a nutty flavor that perfectly complements the smooth cocoa. With just a handful of simple ingredients, you can whip up a batch of these cookies in under an hour, making them an ideal choice for last-minute gatherings or a sweet snack to satisfy your cravings.

These cookies are not just easy to make; they also store beautifully in an airtight container, allowing you to enjoy them throughout the week. Whether you're serving them at a party or enjoying them with a cup of tea, these Flourless Chocolate-Walnut Cookies are sure to impress. So, roll up your sleeves and get ready to treat yourself and your loved ones to a delightful dessert that checks all the boxes!

Ingredients

  • cups powdered sugar 
  •  egg whites 
  • 0.3 teaspoon salt 
  • 0.5 cup cocoa powder unsweetened
  • tablespoon vanilla extract 
  • 2.5 cups walnut halves 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Position 2 racks in the upper and lower thirds of oven.
  2. Heat oven to 350°. Line 2 large baking sheets with parchment paper.
  3. Place walnuts on a work surface and finely chop.
  4. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes.
  5. Let cool.
  6. Mix sugar, cocoa and salt in a bowl. Stir in walnuts.
  7. Add egg whites and vanilla; beat with a fork or 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.
  8. 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.
  9. Self

Nutrition Facts

Calories59kcal
Protein7.05%
Fat47.33%
Carbs45.62%

Properties

Glycemic Index
0.33
Glycemic Load
0.07
Inflammation Score
-1
Nutrition Score
1.4817391284944%

Flavonoids

Cyanidin
0.13mg
Catechin
0.46mg
Epicatechin
1.41mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:58.52kcal
2.93%
Fat:3.28g
5.05%
Saturated Fat:0.36g
2.23%
Carbohydrates:7.11g
2.37%
Net Carbohydrates:6.52g
2.37%
Sugar:6.05g
6.72%
Cholesterol:0mg
0%
Sodium:13.4mg
0.58%
Alcohol:0.07g
100%
Alcohol %:0.68%
100%
Protein:1.1g
2.2%
Manganese:0.19mg
9.75%
Copper:0.11mg
5.29%
Magnesium:11.52mg
2.88%
Fiber:0.59g
2.37%
Phosphorus:22.44mg
2.24%
Iron:0.25mg
1.37%
Vitamin B6:0.03mg
1.36%
Zinc:0.2mg
1.34%
Folate:5.09µg
1.27%
Vitamin B1:0.02mg
1.15%
Vitamin B2:0.02mg
1.13%
Selenium:0.78µg
1.11%
Potassium:36.09mg
1.03%
Source:Epicurious