36 Servings
45 Minutes
Allergens
Dark and delicious, these cookies are soft on the inside with a crispy, crunchy crust.
Preheat oven to 350 degrees Fahrenheit. Line and amply grease two or three baking sheets.
Beat egg whites until foamy. Sift sugar, cocoa, flour, and coffee into egg whites. Add water and beat mixture on low speed to blend.
Then beat on high speed for a few minutes until mixture thickens. Fold in walnuts
Place spoonfuls of mixture on cookie sheets, one inch apart.
Bake for 12 to 15 minutes or until firm and cracked on top, but soft inside. Do not over-bake.
Notes:
There are no egg yolks or oil in this recipe, only whites and the natural oils in the walnuts. Therefore, although there is sugar, these cookies are very low in saturated fats.
Photography and Styling by Chavi Feldman
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