Chocolate Walnut Cookies

This is François Payard’s recipe for a flour-less, butter-less cookie that has a delicious fudgy interior and a beautiful shiny exterior.

The dough is not going to look like typical cookie dough. In fact, the first time my mother made this recipe, she thought the batter was such a sad prospect for cookies that she dumped it in a pan and baked it like brownies instead… and those tasted great, too!

Ingredient note: If you are making these gluten free, make sure to check the brand of walnuts that you buy. I have noticed a few brands, and specifically Diamond brand, have a warning on the back that their product is made in a factory with wheat products.

 

Yield: 24 cookies using #40 portion scoop

 Ingredients:

  •  2-3/4 c. walnuts (halves and pieces)
  • 3 c. powdered sugar
  • ¾ c. cocoa powder
  • 1/2 teaspoon salt
  • 4 large egg whites, at room temperature
  • 1 Tablespoon vanilla extract
  • optional: 1/4 to 1/2 c. mini chocolate chips

Other Equipment:

  • parchment paper
  • portion scoop (optional)

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Peanut Butter Cookies

These peanut butter cookies are easy to make and don’t require any specialty flours. If you are making them for the Celiac in your life, and don’t keep a gluten free kitchen, I would recommend using fresh jars of peanut butter, and as always make sure all other ingredients are gluten free and uncontaminated as well.

Yields: 16 cookies using #40 portion scoop

 Ingredients:

  •  1 c. traditional peanut butter (such as Skippy), or combine 1/2 c. traditional PB and 1/2 c. natural PB
  • 1/2 c. white sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon vanilla (recommended: Nielsen-Massey)
  • 1/4 teaspoon salt

 Other Equipment:

  • Electric mixer
  • parchment lined cookie sheet
  • portion scoop (optional)

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