Gluten-Free Chocolate Walnut Cookies

Gluten-Free Chocolate Walnut Cookies Author: Canadian Living Credits: Gluten-Free Chocolate Walnut Cookies

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: Holiday 2012

Ingredients

  • 2 1/4 cups walnut halves (about 7 oz/200 g)
  • 2 egg whites
  • 3/4 cups superfine sugar
  • 1/4 cup cocoa powder sifted

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
  • Saturated fat trace
  • Total carbohydrate 5 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gluten-Free Chocolate Walnut Cookies

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