DELICIOUS, NO-FLOUR WALNUT COOKIES
Make and share this Delicious, No-Flour Walnut Cookies recipe from Food.com.
Provided by Adium
Categories Drop Cookies
Time 15m
Yield 20 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Beat egg yolks and sugar until very thick and plain color, for about 5 minutes. Use an electric mixer to speed up the process or your hand will get tired.
- Stir in the vanilla, chopped walnuts and lemon rind into the yolk mixture.
- Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the batter on to the parchment-lined baking sheet 2 inches apart.
- Bake for 10 minute or until cookies are dry and firm. To tell if the cookies are ready, simply look for slight golden edges. Cookies will be soft to touch when ready. (They will completely solidify once cooled).
- Remove from the oven and let cool on the baking sheet for about 5-10 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 164.4, Fat 14.2, SaturatedFat 1.6, Cholesterol 42, Sodium 2, Carbohydrate 7.9, Fiber 1.4, Sugar 5.6, Protein 3.7
FLOURLESS CHOCOLATE-WALNUT COOKIES
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Provided by Francois Payard
Categories Cookies Chocolate Nut Dessert Bake Christmas Passover Low Carb Vegetarian Kid-Friendly Oscars New Year's Eve Walnut Fall Winter Shower Healthy Christmas Eve Engagement Party Party Potluck Self Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 60 cookies
Number Of Ingredients 7
Steps:
- Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
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- In a high-speed blender or food processor, add your oats, baking powder, baking soda, salt, and sugar and blend until combined and the oats are coarse.
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