Chewy Flourless Chocolate Cookies with Cashews
- 30 Minutes
- 6 ingredients
- Cashew Halves
- Update Ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 3 1/2 cups powdered sugar (not packed)
- 2/3 cups unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup raw, unsalted Diamond of California® Cashew Halves, toasted if desired
Preheat oven to 350°F. Line two baking sheets with parchment paper and spray lightly with non-stick cooking spray.
In a mixing large bowl with mixer on low, mix together powdered sugar, cocoa powder and salt. Beat in egg whites (one at a time) and vanilla extract. Mix just until the batter is moistened. The batter should be a thick, fudgy consistency. Gently stir in cashews.
Drop by rounded tablespoonfuls onto baking sheets, evenly spacing 12 per sheet. Leave space for cookies to spread. Bake approximately 14 minutes, until the tops are glossy and lightly cracked. Slide the parchment paper (with the cookies) onto wire racks. Let cookies cool completely then slide a spatula underneath to remove from parchment. Cookies keep well in an airtight container for several days.