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GLUTEN-FREE WALNUT BROWNIE COOKIES




Source of Recipe


Lori Bakes


Recipe Introduction


From Pastry Chef: Trena Costello


List of Ingredients




2 1/2 c. chopped walnuts
1/2 c. plus 3 T. cocoa powder
3 c. powdered sugar
1/4 t. salt
1/2 t. xanthan gum
4 egg whites
1/4 t. cream of tartar
1 T. vanilla extract

Recipe



Finely chop the walnuts, and set aside.

Sift together the cocoa powder, sugar, salt and xanthan gum.

In a separate bowl, mix together the egg whites, cream of tartar and vanilla until just mixed.

Using a paddle, add in the dry ingredients and then add in the walnuts.

Let the mixture sit in the refrigerator for at least 30 minutes or for as long as overnight, if possible.

Form the dough into golf ball-sized balls and press down to the exact size and thickness that you desire the cookie to be (note: this cookie does not rise).

Bake at 350 degrees on a nonstick sheet or parchment paper for 11 to 15 minutes or until firm in the center.

Makes two dozen cookies.