chocolate puddle cookies

Name: CHOCOLATE PUDDLE COOKIES
Prep time: 20 min
Cook time: 15 min
Cuisine: American
Ingredients: 3 cup(s) walnut halves, toasted & cooled; 4 cup(s) powdered sugar; 1/2 cup(s) plus 3 tbsp. unsweetened cocoa powder; 1/2 teaspoon(s) fine grain sea salt; 4 large egg whites, room temperature; 1 tablespoon(s) pure vanilla extract

79 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Dec 23, 2013

Came across this recipe in my mailbox this morning and it looked so scrumptious I just had to copy it and share it. The incredible thing about this cookie is that it requires no flour! Recipe & photo: Yummly.com

Rate

prep time 20 Min

cook time 15 Min

method Bake

yield Makes 18 large cookies

Ingredients

3 cups walnut halves, toasted & cooled
4 cups powdered sugar
1/2 cup plus 3 tbsp. unsweetened cocoa powder
1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon pure vanilla extract

How To Make chocolate puddle cookies

Step 1

Chop the cooled walnuts and set aside. In a large bowl, combine the powdered sugar, cocoa powder, and sea salt. Stir in the walnuts.

Step 2

Add egg whites and vanilla. Stir until well combined.
Step 3

Spoon the batter onto baking sheets covered with parchment paper, in mounds of about 2 Tbsp. each with PLENTY of room between cookies. They will expand a lot. There should be no more than 6 cookies on each baking sheet.
Step 4

Place cookie sheets on oven racks in the top and bottom third of the oven, at 325 degrees. Bake until they puff up, about 12 - 15 minutes. The tops should be glossy and slightly cracked.
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