Gluten Free Chocolate Puddle Cookies

READY IN: 18mins
YIELD: 60 cookies


  • 3
    cups walnut halves, toasted and cooled (alt measure 11 oz or 310g)
  • 4
    cups confectioners' sugar (powdered sugar, alt measure 1lb or 453g)
  • 2
    ounces unsweetened cocoa powder (alt measure 1/2 cup plus 3 tbs or 60g)
  • 12
    teaspoon salt (table or fine grained sea salt)
  • 4
    large egg whites, room temperature
  • 1
    tablespoon vanilla extract (real, good quality)


  • Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) cookie sheets with parchment paper. You could also bake in batches with fewer pans.
  • Make sure your nuts are cooled a bit, then coarsely chop and set aside. Sift together the confectioners sugar, cocoa powder, and salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well blended.
  • Use a cookies scoop for about 60 smaller uniform cookies (or spoon the batter onto the prepared cookie sheets in mounds of about 2 tablesoons each to create 18 larger cookies.) These cookies are like reverse Shrinky Dinks - they expand. For the smaller cookies, don't place more than 4 across the short side of your cookie sheet, and for the larger cookies, no more than 6 cookies per sheet. Also remember not to place the batter too close to the edge of the pan.
  • Bake until they puff up. The tops should get glossy, and then crack a bit. Bite size cookies will take 7-9 minutes and the large cookies 12-15 minutes depending on your oven. You may want to rotate the cookies top/bottom/front/back.
  • Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple of days.
  • Note: I noticed while making the cookies smaller, the batter dried out a bit while waiting for the batches to cook so the tops where not as glossy. Try covering the batter with a damp cloth between batches. It didn't change texture of flavor, just a bit of the appearance.