Never one to hog a good chocolate recipe to myself, I had to share this lil beauty with you…
Not only are they ultra chewy, and ULTRA chocolatey, they are also completely sans butter and quite literally lighter than air… well not quite or they would fly away, but you catch my drift… They are perfect for a not-so-indulgent christmas treat.
Instead of the regular blog post I wanted to make this a little bit special… I made (my very first) stop motion video, showing the creation of these bad boys from bowl to baked. Step aside Millie’s, we have better cookies to scoff….
- 1 1/2 cups / 150 g toasted Almonds, chopped
- 2 cups / 225 g Icing Sugar
- 1/4 heaped cup / 30 g unsweetened Cocoa Powder
- 2 large Egg Whites
- 1/4 teaspoon fine Sea Salt
- 1 tsp real, Vanilla Extract
Preheat oven to 180C degrees and position racks in the top and bottom third. Line a large baking sheets with parchment paper, or grease it with a little butter/oil.
Add the Almonds to a bowl, then sift in the icing sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.
Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing lots of room between cookies. They really spread out!
Bake until they puff up. The tops should get glossy, and then crack a bit – about 10-12 minutes maximum.Turn the baking tray halfway between cooking .
Slide the cookies onto a cooling rack. Let them cool for 5-10 minutes before tucking in.
Makes 8 large cookies.