Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.