Try these grain free chocolate nut cookies to satisfy your chocolate craving in a healthy way. Lightly crusted on the outside and gooey on the inside, they are the perfect warm dessert to serve with coconut milk vanilla ice cream!
Grain Free Chocolate Nut Cookies
2 1/2 cups of finely chopped macadamia nut and almond nuts mixed
3 cups sifted powdered sugar (you don’t want any chunks of powdered sugar)
1/2 cup plus 3 Tablespoons pure cocoa powder
1/4 teaspoon sea salt
4 egg whites (lightly beaten just to mix – not brought to froth)
1 Tablespoon vanilla extract
1. Preheat oven to 350 F.
2. Line cookie sheets with parchment paper.
3. Place chopped nuts on parchment lined cookie sheets, spread thin, and toast until start to brown and become fragrant (approximately 9 minutes).
4. While the nuts are toasting, mix sugar, cocoa powder and salt in a bowl.
5. Remove toasted nuts from oven and stir into dry mixture of sugar cocoa powder and salt.
6. Add beaten egg whites and vanilla. Beat mixture with electric mixer until batter is just moistened. (Don’t over-beat the mixture of batter will be to hard!)
7. Drop spoonfuls (or use a cookie dough scoop) of batter onto the parchment paper and bake the cookies until the tops are lightly cracked and glossy, approximately 15 minutes or so.
When you remove the cookies, let them cool slightly before taking off of the cookie sheet to cooling rack. Cookies should be like a brownie – a light crunchy crust on the outside and gooier on the inside – just perfect!!! Store up to one week in an airtight container. They also refrigerate and freeze well. Your chocolate craving is solved!
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