Chocolate Puddle Cookies

Goodness me! I think my body is going into pre-hibernation mode and going on an only crave and eat carbs diet. Oh dear. Lucky for me (but unfortunate for my waist line) these cookies fall into my new “diet” category.

These are best described as collision between soft meringue and a fudgy brownie. They are perfect. I haven’t been able to put them down. Seriously. Absolutely no will power.

Each bite is chocolate heaven; soft and fudgy with nuts for crunch and bound with egg whites. What’s even better is that they are gluten and dairy free. Now no chocolate lovers have to comprise on chocolaty bliss.

There are just six ingredients between you and a batch of these cookies. No mixer necessary, just a big bowl and a wooden spoon. Pour yourself a large glass of milk and enjoy.

I’m going to go and look for my Spanks.


Chocolate Puddle Cookies
Adapted from: 101 Cookbooks

Ingredients

3 cups pecans (or hazelnuts or walnuts)
4 cups icing sugar
2/3 cup cocoa
1/2 tsp. fine sea salt
4 large egg whites
1 Tbsp. good vanilla extract

Directions

Preheat oven to 350°F.

Toast your pecans, cool them and roughly chop them.

In a large bowl, stir together the icing sugar, cocoa and salt. Add the nuts, then stir in the egg whites and vanilla. Stir until well combined.

Line a baking sheet with parchment and spoon the batter, about 2 tablespoons each, in mounds allowing for plenty of room between cookies. These cookies really expand! Don't try to get more than 6 cookies on each sheet and try to avoid placing the batter too close to the edge of the pan.

Bake for 10 -13 minutes. They will spread, puff, crack on top, get glossy and then turn matte. Slide the cookies on the parchment off the sheet onto a cooling rack and let them cool.