Flourless Chocolate-Walnut Cookies deliver intense chocolate flavor and a wonderfully chewy texture without a single grain of flour, making them a perfect choice for gluten-free diets without sacrificing taste or satisfaction. These sophisticated cookies combine the deep richness of dark chocolate with the earthy crunch of toasted walnuts, creating a treat that’s more like eating a chocolate truffle than a traditional cookie. Originally developed as a Passover dessert when leavened flour is avoided, these cookies have transcended their religious origins to become a favorite among chocolate lovers and health-conscious bakers alike. The secret lies in using powdered sugar and cocoa powder to create structure, while egg whites provide lift and that signature crackled, meringue-like exterior. Each cookie delivers a crispy shell that gives way to a dense, fudgy center loaded with chocolate chips and crunchy walnuts.
Serving: 24-30 cookies
Cooking Time: 25 minutes (plus 30 minutes chilling time)
Ingredients
For the Cookie Base:
- 2 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder (Dutch-process preferred)
- 1/2 teaspoon salt
- 3 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
For Mix-Ins:
- 1 1/2 cups walnuts, toasted and roughly chopped
- 1 cup dark chocolate chips (60-70% cocoa)
- 1/2 cup semi-sweet chocolate chips
For Topping:
- 1/4 cup chopped walnuts
- Flaky sea salt for sprinkling
- Extra powdered sugar for dusting (optional)
Instructions
Toast the Walnuts
Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden. Let cool completely, then roughly chop into bite-sized pieces. Toasting intensifies the nutty flavor and adds essential crunch to the cookies.
Prepare the Dry Mixture
In a large bowl, sift together powdered sugar, cocoa powder, and salt. Sifting is important to remove any lumps and ensure the cookies have a smooth texture. The mixture should be uniform and fluffy.
Whip the Egg Whites
In a separate medium bowl, lightly beat egg whites with a whisk or fork until slightly frothy but not stiff. Add vanilla extract and almond extract if using. The egg whites should be loose and pourable, not whipped to peaks.
Combine Wet and Dry
Pour the egg white mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined. The batter will be thick, sticky, and fudge-like. Don’t overmix – just stir until no dry pockets remain.
Fold in Mix-Ins
Add toasted walnuts and both types of chocolate chips to the batter. Fold gently until evenly distributed. The batter will be very thick and sticky – this is normal. Reserve a small handful of walnuts for topping.
Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling makes the dough easier to handle and prevents the cookies from spreading too much during baking.
Prepare for Baking
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Do not use silicone mats, as parchment paper helps create the characteristic crackled surface.
Shape the Cookies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. The dough will be sticky, so wet your hands slightly if needed to shape. Press a few extra walnut pieces on top of each cookie.
Bake to Perfection
Bake for 12-14 minutes. The cookies will puff up, develop cracks on the surface, and look slightly underdone in the center. They should still feel soft to the touch. Do not overbake – they firm up as they cool.
Cool and Finish
Remove from oven and immediately sprinkle with flaky sea salt if desired. Let cookies cool on the baking sheet for 5 minutes – they’re very delicate when hot. Transfer to a wire rack to cool completely. The cookies will continue to set as they cool.
Store and Serve
Once completely cool, store in an airtight container at room temperature for up to 5 days. These cookies actually improve after 24 hours as the flavors meld. Dust with powdered sugar just before serving if desired.
Nutritional Information
Per cookie (based on 24 cookies):
- Calories: 135
- Protein: 3g
- Carbohydrates: 18g
- Fat: 7g
- Fiber: 2g
- Sodium: 35mg
- Iron: 6% daily value
- Magnesium: 8% daily value
- Antioxidants: High from dark chocolate
- Omega-3 fatty acids: From walnuts
Helpful Tips
Cocoa Powder Quality: Use high-quality Dutch-process cocoa powder for the deepest, most intense chocolate flavor. Natural cocoa powder works but creates a slightly different texture and more acidic taste. Don’t use hot cocoa mix.
Egg White Temperature: Room temperature egg whites incorporate more easily into the batter. Let eggs sit at room temperature for 30 minutes before using, or place whole eggs in warm water for 5 minutes.
Texture Expectations: These cookies should have a crispy, crackled exterior with a dense, fudgy interior. They’re not cakey or soft like traditional cookies – think brownie meets meringue.
Preventing Spread: Chilling the dough is crucial to prevent excessive spreading. If the dough seems too loose after chilling, add an extra tablespoon of cocoa powder.
Walnut Substitutions: Pecans, almonds, or hazelnuts work beautifully in place of walnuts. Each nut brings its own character. For nut-free version, substitute with sunflower seeds or omit entirely.
Chocolate Chip Selection: Use good-quality chocolate chips or chop a chocolate bar. The chocolate flavor is prominent, so quality matters. A mix of dark and semi-sweet creates ideal sweetness balance.
Baking Success: These cookies look underdone when they come out of the oven – this is correct. They firm up as they cool. Overbaking creates dry, crumbly cookies instead of fudgy centers.
Make-Ahead Strategy: Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. Scoop into balls before freezing, then bake directly from frozen, adding 1-2 minutes to baking time.
Storage Guidelines: Store in an airtight container with parchment paper between layers to prevent sticking. These cookies are delicate and can break easily if stored carelessly.
Serving Suggestions: Serve with coffee or espresso for an elegant dessert, or pair with vanilla ice cream for a simple but impressive finale. They’re also wonderful crumbled over yogurt or ice cream.
