Kimmies Mud Puddle Cookies
- 3 cups Walnuts, Toasted Cooled And Coarsely Chopped
- 2 cups Confectioners Sugar
- 2 cups Splenda For Baking
- 1/2 cups Plus 3 Tablespoons High Quality Cocoa, Van Houton Is Fantastic
- 1/2 teaspoons Fine Sea Salt
- 4 whole Large Egg Whites At Room Temperature
- 1 Tablespoon Pure Tahitian Vanilla Extract
- Preheat oven to 350 degrees.
- Line your cookie sheet with parchment paper cut to fit.
- Coarsely chop your toasted and cooled walnuts and set aside.
- Sift together confectioner's sugar, Splenda, cocoa and salt.
- Stir in your coarsely chopped walnuts and add egg whites plus vanilla. Stir very well with a sturdy spoon.
- Drop your dough by 2 tablespoonfuls. Place on parchment that you've sprayed with cooking spray. Press down just a little bit if needed.
- Bake until the cookies puff, about 15 minutes depending
- on your oven.
- Allow to cool for a minute before removing to wire racks. Store in an airtight container.
- This cookie is still fairly high in sugar but it's a nice treat to have once in a while when you're trying to reduce your sugar intake. I hope you enjoy them as much as I do.
- Makes about 18 cookies.
walnuts, confectioners sugar, splenda, cocoa, salt, egg whites at, vanilla
Taken from tastykitchen.com/recipes/desserts/kimmies-mud-puddle-cookies/ (may not work)