If You Have Walnuts, Make This: The Easiest 4 Ingredient Cookie Recipe
These flourless walnut cookies are a revelation for anyone who loves easy baking, gluten free treats, or just incredibly delicious cookies.
Servings: 6
Ingredients
- Main Ingredients
- 2 large egg whites room temperature preferred
- Scant 1 cup granulated sugar approximately ¾ cup plus 2 tablespoons
- 3 cups finely ground walnuts about 12 oz whole walnuts
- 1 teaspoon vanilla extract
- For the Topping
- Powdered sugar confectioners' sugar for dusting
Instructions
- Step 1: Prepare the Walnuts
- Place whole walnuts in a food processor
- Pulse in short bursts (10-15 times)
- Grind until consistency resembles fine breadcrumbs or almond meal
- Walnuts should pinch together slightly between fingers
- Do NOT over-process or they'll turn into walnut butter
- Stop before oils are released
- Set aside ground walnuts
- Step 2: Whip the Egg Whites
- Ensure mixing bowl and beaters are completely clean and dry
- Add 2 egg whites to the bowl (no trace of yolk)
- Beat on medium speed with electric mixer
- Continue until whites begin to foam and turn white
- Gradually add sugar, 1 tablespoon at a time
- Keep beating while adding sugar
- Continue beating for 3-5 minutes total
- Beat until stiff, glossy peaks form
- Peaks should stand straight up when beaters are lifted
- Step 3: Fold in Walnuts and Vanilla
- Add 1 teaspoon vanilla extract to whipped egg whites
- Fold gently to incorporate vanilla
- Add all 3 cups ground walnuts at once
- Use rubber spatula to fold gently
- Cut down through center, sweep along bottom, bring up and over
- Rotate bowl a quarter turn and repeat
- Continue until walnuts are evenly distributed
- Work gently to avoid deflating egg whites
- Dough should be thick and sticky but hold together
- Step 4: Shape the Cookies
- Preheat oven to 350°F (180°C)
- Line baking sheet with parchment paper or silicone mat
- Use spoon or small cookie scoop (1-1.5 tablespoons)
- Drop portions of dough onto prepared sheet
- Space cookies about 2 inches apart
- Optional: Wet fingers slightly and shape into neater rounds
- Dough will be sticky - damp fingers prevent sticking
- Step 5: Bake to Perfection
- Place baking sheet in center of preheated oven
- Bake for 13-15 minutes
- Watch carefully during last few minutes
- Cookies are done when lightly golden on edges and top
- Surface should have slightly cracked appearance
- Should feel set when gently touched but still soft
- Check at 13 minutes - if golden and set, they're done
- If pale and wet, bake 1-2 more minutes
- Do not overbake or they'll be too hard and dry
- Step 6: Cool and Finish
- Remove cookies from oven
- Let cool on baking sheet for 5 minutes (crucial step)
- Do not move cookies before 5 minutes or they may break
- After 5 minutes, transfer to wire cooling rack
- Let cool completely
- Once cool, place on serving plate
- Dust generously with powdered sugar using fine-mesh sieve
- Serve and enjoy