1/4cupplus 2 tablespoons egg whiteabout 2 to 2 1/2 egg whites room temperature
1cup95g coarse walnut pieces, plus more for garnish
Preheat the oven to 350◦F. Line two large cookie sheets with parchment paper. Lightly spray paper with cooking spray.
In a large bowl, whisk together the powdered sugar, cocoa, and salt. Add 1/4 cup egg whites (2 whites) the oil, and the vanilla extract and mix on low speed using an electric mixer. Increase mixer speed to medium as the sugar and cocoa is absorbed into the liquids. The mixture should be very thick. If the mixture looks too dry, beat in additional egg white 1 tablespoon at a time. Add the walnuts and fold together using a rubber spatula. Allow the batter to rest for 15 minutes. The dough should be thick and viscous.
Portion mixture well-spaced on the baking sheets using a cookie scoop or by the heaping tablespoon. Dot tops of cookies with additional walnut pieces, if desired. Let the dough rest on the pans 5 minutes.
Bake for 10-12 minutes, or until the tops are glossy and crackled. Watch them carefully so they don’t over-bake, especially if your oven tends to run hot. Allow the cookies to cool on the pans. When the cookies are completely cooled, gently peel them from the parchment paper. They will be soft and delicate, so do this carefully.
Keep cookies in an air-tight container, and they will stay fresh for about 3 days.
Keyword brownie cookies, epiphany cookies, flourless cookies