Recipe: Gluten-free choclate walnut brownie cookies

11 May 2013
lauren
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This past weekend, I was asked to bring dessert for a pot-luck at my Uncle Jack’s place. As a trainer and nutrition coach, this request became somewhat of a mental ordeal for me! As much as I wanted to make something tasty that the adults and kids would all enjoy, I also felt a deep need to teach my family that eating healthy can always be a treat.

So, I pulled out an old recipe that I have been wanting to make for over a year now….I was just waiting for the perfect occasion to “splurge.”

Gluten Free Chocolate Walnut Brownie Cookies (Served with Arctic Zero Ice Cream (Vanilla Maple and Chocolate flavors): gluten free, lactose-free, sugar alcohol-free, with only 150 calories per pint!)

INGREDIENTS:

  • 6 egg whites
  • 1 Pinch sea salt
  • 3/4 cup organic evaporated cane juice sugar (available at Ralph’s)
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp instant espresso powder (must be instant)
  • 1/2 tsp pure vanilla extract
  • 1 oz dark chocolate, chopped (65%+ cocoa)
  • 1/2 cup unsalted walnuts, chopped

METHOD

  • Preheat oven to 350 degrees
  • Line 2 cookie sheets with parchment paper
  • In a large bowl, beat egg whites with salt until soft peaks form (use an electric beater or whisk)
  • Slowly add cane juice and continue beating until stiff peaks form
  • Add cocoa powder, espresso, vanilla, chocolate, and walnuts. Mix well
  • Drop batter by rounded tablespoon onto prepared cookie sheets. Leave plenty of space between cookies as batter my be more liquid-based than most cookie batters.
  • Bake 1 cookie sheet at a time on oven’s middle rack for 10-12 minutes/sheet, or until cookies are no longer shiny
  • Carefully remove parchment paper from cookie sheet and set aside until cookies cook before peeling them from the liner.

NUTRIENTS PER COOKIE (recipe yields 24 cookies)

  • Calories: 56
  • Fat: 2.5 g
  • Carbs: 8 g
  • Protein: 2g
  • Sugars: 6g

NOTE:

These cookies are delicious! But, due to their “gluten-freeness,” they usually end up quite flat. I enjoy making them into cookie bars by pouring the mixture onto a small to medium parchment-lined baking sheet and cutting them into bars after they have finished cooling. Enjoy!

Stay fit, stay healthy, and stay happy!

-Lauren