Chewy, yummy, chocolatey, butter free, flourless... they don't go bad because of the lack of butter and they taste like brownies!
2 3/4 cups walnut halves
3 cups confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350
Beat the egg whites until fluffy (adding a pinch of cream of tartar helps stabilizing) and add the vanilla. In a separate bowl combine the flour, cocoa powder and salt until well mixed. Start adding the dry mixture to the egg whites and mix carefully with a spatula to prevent them from deflating. Drop by tablespoonfuls in a cookie sheet and bake for 10 min until the tops of the cookies crackle. Careful! these cookies have no flour so they spread a lot. If you add to much batter the cookies will just be giant (not necessarily a bad thing).