How to Make Flour-Less & Butter-Less Chocolate Cookies

A recipe by Francois Payard. Almost macaron like in texture.crunchy on the outside with a fudgy chew inside and studded with walnuts.Very simple to make and yet ,extremely satisfying!

3.1k Views 303 Likes
How to Make Flour-Less & Butter-Less Chocolate Cookies Recipe
9 Steps
Ingredients
Embed
1
Spread nuts in a single layer on a baking sheet and place them in the oven for 10-12 mins.shake the pan a couple of times during the process and watch they don't burn. Transfer to a plate to cool.Chop

Spread nuts in a single layer on a baking sheet and place them in the oven for 10-12 mins.shake the pan a couple of times during the process and watch they don't burn. Transfer to a plate to cool.Chop

2
Place a rack each in the upper and bottom thirds of the oven and preheat oven to 350F .line 2 baking sheets with parchment paper or silicone baking mats.Prep ingredients.

Place a rack each in the upper and bottom thirds of the oven and preheat oven to 350F .line 2 baking sheets with parchment paper or silicone baking mats.Prep ingredients.

Recommended For You
3
Combine the cocoa powder,confectioners'sugar, salt and walnuts in electric mixer with paddle attachment. Mix on low speed for 1 minute.if you do not have a mixer, you can use a spatula to mix.

Combine the cocoa powder,confectioners'sugar, salt and walnuts in electric mixer with paddle attachment. Mix on low speed for 1 minute.if you do not have a mixer, you can use a spatula to mix.

4
With the mixer running, slowly add the egg whites, start with 3 egg whites .Do not make mixture too runny.add more whites if too dry.mix on medium speed for 3 mins.Do not overmix. Add vanilla

With the mixer running, slowly add the egg whites, start with 3 egg whites .Do not make mixture too runny.add more whites if too dry.mix on medium speed for 3 mins.Do not overmix. Add vanilla

5
With a 2ounce cookie scoop or a generous tablespoon, scoop batter onto the prepared baking sheets. Scoop 5 cookies on each pan which are 4 inches in diameter and 3 inches apart.

With a 2ounce cookie scoop or a generous tablespoon, scoop batter onto the prepared baking sheets. Scoop 5 cookies on each pan which are 4 inches in diameter and 3 inches apart.

6
If you have extra batter.wait til the first batch of cookies are baked before scooping. Put cookies in the oven and immediately lower temp to 320F. Bake for 14-16 mins or until small cracks appear.-->

If you have extra batter.wait til the first batch of cookies are baked before scooping. Put cookies in the oven and immediately lower temp to 320F. Bake for 14-16 mins or until small cracks appear.-->

7

Switch the pans from front to back and top to bottom halfway through for even baking.

8
Pull the parchment paper or silicone mat with the cookies onto a wire cooling rack and let cool completely before removing the cookies from the paper.

Pull the parchment paper or silicone mat with the cookies onto a wire cooling rack and let cool completely before removing the cookies from the paper.

9
Viola! Elegant home-baked goodness! Store in an airtight container for up to 2 days. (note: you can use 1 cup of walnuts less if you don't like it that nutty) if you're a nut lover. Keep it this way:)

Viola! Elegant home-baked goodness! Store in an airtight container for up to 2 days. (note: you can use 1 cup of walnuts less if you don't like it that nutty) if you're a nut lover. Keep it this way:)

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments