I am calling these Payard cookies because that’s where the recipe originated but they go by many names. Basically they are flour-less chocolate cookies made with egg whites, sugar, and cocoa. That’s it. So is a fat-free, gluten free cookie any good? Oh yes. These cookies are deep, dark, fudgy and chewy. With a handful of walnuts sprinkled about and a crisp, crackled brownie top-they are a chocolate lover’s dream.
Flour-less Chocolate Walnut Payard Cookiesmakes 1 dozen, prep 10 min, cook 15 min, adapted from François Payard
- 3 scant cups walnuts pieces
- 3 cups powdered sugar
- 1 cup dutch process or dark cocoa powder
- 1/2 tsp salt
- 4 egg whites
- 1 tbsp vanilla
- Arrange oven racks to fit two baking sheets. Preheat oven to 350°F.
- Pour walnuts onto a baking sheet and bake approximately 9 minutes to toast. Remove nuts to a cutting board or food processor and chop until small/fine.
- Line two baking sheets with parchment paper (even if you have a silicone baking mat, I would still go with the paper here because you will have to lift it off the sheets later).
- In a medium bowl, whisk together powdered sugar, cocoa, and salt until well combined. Stir in walnuts.
- Whisk in egg whites and vanilla until batter is uniform.
- Spoon the batter onto prepared baking sheet, giving cookies plenty of room to spread.
- Bake the cookies for 14 – 16 minutes.
- Once cookies are set and glossy with a few cracks, remove from the oven and slide parchment paper onto racks to cool.
- Do not try to remove cookies from parchment until cool or they will stick and break.