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This recipe is kosher for Passover.

Fudgey Chocolate Walnut Cookies

Eileen Goltz | Pareve

No flour, no fuss, just delicious crunchy cookies

Ingredients

2 3/4 cups walnut halves (9 ounces), toasted then chopped

3 cups confectioners’ sugar

1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

4 large egg whites, at room temperature

1 tablespoon pure vanilla extract



Instructions

Preheat the oven to 350. In a large bowl, whisk together the confectioners’ sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds. Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving. Makes 12 cookies

No flour, no fuss, just delicious crunchy cookies