Demarle at Home Representative
adapted recipe found in December 2008 SELF Magazine
Flourless Chocolate-Walnut Cookies
Preheat oven to 350*
2 ½ cups of toasted chopped pecans or walnuts
(Toasted at 350* for 8-10 minutes on Sipat and Perforated Baking Sheet
Removed from oven when they are just becoming fragrant—being careful not to burn)
Sift Together Dry Ingredients—measure using Magnetic Measuring Duo & Trio
• 3 cups of powdered sugar
• 1/2 cup plus 3 tbsp non sweetened cocoa
• 1/4 tsp. salt
Toasted Nuts that have cooled 5-10 minutes
HINT*** After nuts are toasted…gently lift Silpat liner on all edges until all toasted nuts fall into center of Silpat.
Gently Lift Silpat off Perforated Baking Sheet and transport and pour roasted nuts right into bowl. Nuts slide easily off the Silpat. Then mix together all dry ingredients.
• 4 egg whites
• 1 tbsp of vanilla
Using Heat Resistant Rubber Spatula mix all together just until all blended--Do not over mix or dough will stiffen.
This dark dough is sticky and wet.
Drop onto Silpat and Perforated Baking Sheet 1 tsp or 1 tbsp size drops
Makes about 40-60 depending on size
Bake at 350* for 10-15 minutes depending on size and desired result. Cookies will look glossy and cracked when done.
On Silpat remove from oven when the sides of cookie look done and the tops still look soft and wet…let cool on Silpat completely before removing. They must cool or they will stick. When cool use a Polyimide Spatula to remove and serve. Enjoy!!
Baked on Large PBS & Silpat which held 20 cookies this size…we used Pecans and baked for 12 minutes. Walnuts are suggested too. Yummy Nutty Cookie!!
This treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
55 calories per cookie, 3.3 g fat (0.4 g saturated), 6.2 g carbs, 0.6 g fiber, 1.2 g protein