A flourless, chocolate lover’s dream. These cookies can be stored at room temperature in airtight plastic containers for up to 2 weeks—if they last that long! They will get a bit chewier after the first day but still taste great. Note: Omit the chocolate chips to make these cookies gluten-free.
Recipe information
Yield
makes 2 1/2 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 175°F. Line 2 baking sheets with parchment paper.
Step 2
Place the egg whites, cream of tartar, and agave nectar in a stainless steel bowl.
Step 3
Fill a saucepan 1/4 full with water and bring to a simmer. Place the mixing bowl containing the egg whites over the simmering water and whisk constantly for about 3 minutes, or until the egg whites are warm. Remove the bowl from the pan and beat the egg whites at low speed with an electric mixer until soft peaks begin to form. Gradually increase the speed to high and beat about 10 minutes, until stiff peaks form. Stir in the vanilla extract. Remove the bowl from the mixer and sift the cocoa powder over the meringue. Sprinkle with chocolate chips and walnuts and gently fold to combine. Drop the meringue mixture by heaping tablespoonfuls onto the prepared baking sheets. Sift a bit of cocoa powder over each cookie and bake for 2 hours. Remove from the oven and let cool completely on the baking sheets before serving.
