Made with only four ingredients, these chewy gluten-free drop cookies take just a few minutes to prepare. Walnuts don't keep well for extended periods at room temperature, so taste them before you begin to make sure they're fresh.
- Portion size 36 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Remove 18 walnut halves; split each in half and set aside. In food processor, grind remaining walnuts.In bowl, beat egg whites until soft peaks form; fold in sugar, cocoa and ground walnuts.
Drop by scant 1 tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined baking sheets; top each with walnut piece.
Bake in 350?F (180?C) oven until set, 12 to 14 minutes. Transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 3 mg
- Sugars 4 g
- Protein 1 g
- Calories 59.0
- Total fat 4 g
- Potassium 45 mg
- Cholesterol 0 mg
- Total carbohydrate 5 g
%RDI
- Iron 2.0
- Folate 3.0
- Calcium 1.0
