Wednesday, December 10, 2014

Walnut Butter Chocolate Cookies (Flourless & Butterless )

Walnut Butter Chocolate Cookies (Flourless & Butterless)

Makes 21

250g raw walnuts
1 large egg
1/2 cup brown sugar, lightly packed
1 teaspoon baking soda
1/2 teaspoon vanilla powder or vanilla extract
1/8 teaspoon freshly grated nutmeg (optional)
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup bittersweet dark chocolate chips

1) Preheat oven to 180 degree celsius.

2) To make walnut butter, processed raw walnuts in a food processor till it's creamy. Scrape down the side a couple of times. This will only take 5 minutes at most.

2) In a medium bowl, beat the egg. Add the walnut butter (from step 1), brown sugar, baking soda, salt, vanilla powder, nutmug and cocoa powder. Mix everything together till well combined. Fold in the chocolate chips until combined.

3) Scoop the dough, about 1 tablespoons each, onto prepared baking sheet. It's easier to use your hands to shape the cookie dough. Dab away any excess oil with kitchen paper towel.

4) Bake for 10 minutes. The cookies will look very soft and underbaked, but that's ok as they will firm up after they are cooled. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.

Adapted from Sally's Baking Addiction.

Each cookies: 124 calories, fat 10g

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