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Ingredients
- 3 1/2 cups powdered sugar
- 1 cup dutch processed cocoa
- 2 Tablespoon potato starch (or cornstarch, if not on a grain-free diet)
- 1/2 teaspoon fine sea salt
- 4 large egg whites
- 1 teaspoon pure vanilla extract
- 1 1/2 cups chopped walnuts or pecans
- 1/2 cup chopped chocolate, chocolate chips, mini chocolate chips, Enjoy Life mini dairy-free chocolate chips, or more nuts
Preparation
Step 1
Preheat oven to 300°F.
Add the powdered sugar, cocoa powder, potato starch, and salt to the bowl of your mixer, and beat on low speed until well incorporated.
While the mixer is still running, add the egg whites and beat until it is well blended.
Again, while the mixer is still running, add the walnuts and chocolate, and beat until creamy. If using a hand mixer, fold them in using a rubber spatula or wooden spoon. They mixture should be gooey, sticky, and a soft.
Using a spring-action scooper or large spoon, drop six 2 1/2 tablespoon mounds of dough on a parchment-lined baking sheet, and bake for 18 – 19 minutes. Distribute them evenly as they expand quite a bit.
Once baked, they should be glossy and the tops nicely cracked. Repeat with remaining dough batter.
Remove baking sheet from oven and allow cookies to cool for 10 minutes prior to transferring them to a wire rack to cool completely. Once cooled, they should have the texture of a flourless brownie.