Ingredients
- 4 cup powered sugar
- 1/2 cup cocoa powder
- 1/2 tsp fine sea salt
- 4 egg whites
- 2 cup coarse chopped walnuts (toasted)
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 320.
- Line three (preferably rimmed) baking sheets with parchment paper.
- Or you can bake in batches with fewer pans.
- Make sure your walnuts have cooled a bit, then chop coarsely and set aside.
- Sift together the confectioner's sugar, cocoa powder, and sea salt.
- Stir in the walnuts, then add the egg whites and vanilla.
- Stir until well combined.
- Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for plenty of room between cookies.
- 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 about 12-15 minutes.
- Slide the cookies still on parchment onto a cooling rack, and let them cool completely.
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