Go Back
Print
These Flourless Chocolate Orange Puddle Cookies are the best! So easy to make and they're delicious! Naturally gluten and dairy free too!

Flourless Chocolate Orange Puddle Cookies

Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 18 -20 large cookies
Author Heidi @ Food Doodles

Ingredients

  • 3 cups (310g) coarsely chopped walnuts, or a combination of your favorite nuts (I've used almonds, walnuts and pecans before)
  • 4 cups (453g) powdered sugar
  • ½ cup +3 tablespoons (60g) unsweetened cocoa powder
  • Scant ½ tsp sea salt
  • 4 large egg whites
  • 2 teaspoons vanilla extract
  • Zest of 3 large oranges

Instructions

  1. Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
  2. Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
  3. In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt, vanilla and orange zest until fully combined. Add the nuts and stir in.
  4. Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot!
  5. Place baking sheets in the oven and bake for 12-14 minutes, rotating and switching the baking sheets half way through. The cookies are done when they are fully puffed up and cracked on top. Do not continue to bake once they have fully puffed up and cracked. Do not remove from the oven too soon as they wont hold together.
  6. Remove from the oven when done and let cool on the baking sheet for a few minutes before sliding the parchment paper off the baking sheet onto a cooling rack to cool completely.
  7. Repeat with the remaining cookie dough.

Recipe Notes

To give these an even more amazing orange flavor replace up to 1 cup of walnuts with candied orange peel chopped into small pieces similar in size to the walnut pieces.
Keep these in an airtight container on the counter for a week or in the freezer for much longer.
This recipe can easily be halved!
As always, when making this recipe for someone with an allergy make sure all ingredients are free from contamination.