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Dairy-free chocolate & nut cookies
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Total Time:
25 minutes
Decadent hybrid cookies with a crispy exterior and fudgy center - a must-try!
Ingredients:
  • 150 g pecan nuts
  • 150 g hazelnuts
  • 400 g icing sugar
  • 100 g cocoa powder
  • ½ a teaspoon fine sea salt
  • 1 tablespoon vanilla paste
  • 4 large free-range eggs
Instructions:
  • 1. Preheat the oven to 160ºC/325ºF/gas 3 and line two large baking trays with greaseproof paper. 2. Toast nuts in a large frying pan over medium heat until golden; let cool, then roughly chop. 3. In a large bowl, sift icing sugar, cocoa powder, and salt, then mix in chopped nuts and vanilla paste. 4. In a separate bowl, whisk egg whites until soft peaks form. 5. Gently fold egg whites into the dry mixture until combined. 6. Place ½ tablespoon of the mixture on prepared trays, leaving a 4cm gap between each; bake for 10-15 minutes until crispy outside but gooey inside. 7. Cool for 5 minutes before transferring to a wire rack to cool completely.

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