Flour-less Chocolate Walnut Payard Cookies

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 Cookies

• 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

1. Arrange oven racks to fit two baking sheets.  Preheat oven to 350°F.
2. 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.
3. 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).
4. In a medium bowl, whisk together powdered sugar, cocoa, and salt until well combined.  Stir in walnuts.
5. Whisk in egg whites and vanilla until batter is uniform.
6. Spoon the batter onto prepared baking sheet, giving cookies plenty of room to spread.
7. Bake the cookies for  14 – 16 minutes.
8. Once cookies are set and glossy with a few cracks, remove from the oven and slide parchment paper onto racks to cool.
9. Do not try to remove cookies from parchment until cool or they will stick and break.