Decadent Chocolate Puddle Cookies (Gluten-Free)
Indulge in the rich, fudgy delight of these Decadent Chocolate Puddle Cookies, made gluten-free yet bursting with flavor. Combining toasty walnuts with a luscious dark cocoa powder, these cookies create a delightful balance of nutty and chocolaty goodness. Perfect for gatherings or a cozy night in, these cookies are sure to impress anyone who takes a bite. Share them with friends and family, or keep them all to yourself — we won't tell!
18
Servings
133
Calories
6
Ingredients
Ingredients
Walnuts (or other nuts)
3 cups (Toasted and roughly chopped)
Powdered Sugar
4 cups (Sifted)
Hershey's Special Dark Cocoa
2/3 cup (Sifted)
Salt
1/2 teaspoon (Fine sea salt preferred)
Egg Whites
4 (Room temperature)
Vanilla Extract
1 tablespoon (Pure vanilla extract)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Spread the walnuts in a single layer on a baking sheet and toast in the oven for about 8-10 minutes or until fragrant. Remove and let cool. Once cool, roughly chop the nuts.
3
In a large mixing bowl, sift together the powdered sugar, cocoa powder, and salt until well combined.
4
Add the chopped walnuts to the dry mixture and stir until they are evenly coated.
5
In a separate bowl, whisk the egg whites until they are frothy. Then add the vanilla extract and mix until combined.
6
Pour the egg white mixture into the dry ingredients and mix until a thick batter forms. It should be well combined but a little lumpy due to the walnuts.
7
Line a cookie sheet with parchment paper. Using a tablespoon, drop heaping tablespoons of the cookie batter onto the sheet, keeping them well spaced apart as they will spread.
8
Bake in the preheated oven for 13-15 minutes. The edges will look set while the centers remain soft, and they should crack, puff, and turn a glossy appearance before matting out as they cool.
9
Remove from the oven and let cool on the parchment paper for a few minutes before sliding the parchment paper onto wire racks to cool completely.
Nutrition Information
10g
Fat
10g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Puddle Cookies?
They are rich, fudgy, gluten-free cookies featuring toasted walnuts and dark cocoa powder.
Are these cookies gluten-free?
Yes, these cookies are entirely gluten-free as they use no flour.
How many servings does this recipe yield?
This recipe makes approximately 18 servings.
What is the calorie count per cookie?
Each cookie contains about 133 calories.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for the best results.
How long should I toast the walnuts?
Toast the walnuts for 8-10 minutes or until they become fragrant.
Can I substitute walnuts with other nuts?
Yes, you can use other nuts like pecans or hazelnuts if you prefer.
Do I need to sift the dry ingredients?
Yes, it is recommended to sift the powdered sugar and cocoa powder for a smooth batter.
What kind of cocoa powder should I use?
The recipe calls for Hershey's Special Dark Cocoa for a rich, deep chocolate flavor.
How much salt is required?
Use 1/2 teaspoon of salt, preferably fine sea salt.
Should the egg whites be at room temperature?
Yes, using room temperature egg whites is recommended for this recipe.
How much vanilla extract is used?
The recipe requires 1 tablespoon of pure vanilla extract.
How do I prepare the egg whites?
Whisk the egg whites until they are frothy before adding the vanilla.
What is the total fat content per cookie?
Each serving contains approximately 10g of fat.
How many carbohydrates are in a cookie?
There are 10g of carbohydrates in each serving.
How much protein does each cookie provide?
Each cookie provides 2.5g of protein.
How do I combine the ingredients?
Sift dry ingredients, stir in nuts, then mix in the frothy egg white and vanilla mixture.
What should the batter consistency be like?
The batter should be thick and slightly lumpy due to the included walnuts.
How much batter should I use for each cookie?
Drop heaping tablespoons of the cookie batter onto the sheet.
Why should the cookies be spaced apart?
The cookies will spread during baking, so they need plenty of space on the baking sheet.
What is the recommended baking time?
Bake the cookies for 13 to 15 minutes.
How can I tell when the cookies are finished?
The edges will look set, the centers will be soft, and they will appear glossy and cracked.
Should I remove them from the parchment paper immediately?
Let them cool on the parchment for a few minutes before moving them to a wire rack.
Is there any butter in this recipe?
No, this recipe does not contain any butter or oil.
Are these cookies dairy-free?
Yes, based on the ingredients list, these cookies are dairy-free.
What is the total number of ingredients needed?
You will need 6 ingredients: walnuts, powdered sugar, dark cocoa, salt, egg whites, and vanilla.
Can I use regular cocoa powder instead of dark cocoa?
You can, but dark cocoa provides the specific rich flavor and dark color described.
How should the walnuts be prepared?
The walnuts should be toasted and then roughly chopped.
What type of salt is best for this recipe?
Fine sea salt is the preferred choice for these cookies.
What makes these cookies 'puddle' cookies?
They are called puddle cookies because they spread into thin, rich, fudgy pools as they bake.