Welcome back to my first post back at it (4 years later!). Do I really think anyone is reading? No. Do I really care? Only a little bit. I just wanted to start documenting some of the recipes that I’ve been hoarding for so long, and the ones that I do try, the ones that make it to the big leagues, if they’re decent and actually taste good, I think they deserve to be somewhere. (Also I am well aware that they have already had their time in the limelight of being published in a book or a magazine that has already been seen my millions of people one way or another… but sometimes they need an extra push.) And at least this can be a vain way for me to document all the cookies I didn’t hate. (I don’t imagine many will get missed).
So these cookies y’all.
Yes I did only take one picture of them, yes it’s on my phone, and is the whole photography a thing that I’m going to attempt to figure out? Maybe. We’ll see how this year goes.
Anyways, these cookies. They were a surprise for me. I’m not the biggest fan of nuts in general. (I say that but I drink Cashew milk instead of Cow milk, but you know what I mean, if trail mix is at the party, I’ll attend but it’s awkward). Usually for me walnuts have a unbearably bitter texture if they’re not the absolute freshest. So I was a little hesitant going in, but walnuts aren’t the worst of the bunch. They’re chewy in a delightful way, like the way that fresh larabars can be chewy, but these are less healthy.
But before you hop to the recipe I want to mention that this recipe is from the Canadian Living Special Holiday Baking edition from 2012. You’ll be seeing a lot of recipes from there this year, because that is the periodical I’m currently working through. I am also going to be going through the emails I’ve saved (since 2012 as well… yikes), and any links that I find. I will also try and post some dinner ones as well because, we can’t just always eat cookies…. or so they continue to tell me.
Gluten-Free Chocolate Walnut Cookies
- 2 1/4 cups walnut halves
- 2 egg whites
- 3/4 cup superfine sugar
- 1/4 cup cocoa powder sifted
- Remove about 18 walnut halves to split and garnish on cookies. In a 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 apart. onto parchment paper-line baking sheet. Top with a walnut piece. Bake in a 350 degree oven until set. 12 to 14 minutes. Transfer to cooking rack and let cool completely.
Tada…. easiest little cookies ever. Just save the 2 egg yolks for scrambled eggs the following day 🙂