These cocoa cherry cookies are a smart way to use leftover egg whites, but more than that—they’re a treat you’ll actually crave. With a soft, chewy center, lightly crisped edges, and a burst of tangy amarena cherries in every bite, they strike a balance between indulgence and simplicity. The ground nuts provide a subtle crunch and nutty richness, while the unsweetened cocoa brings in just enough depth to keep things interesting. No butter, no yolks, and still full of flavor. If you’ve got a few spare egg whites in the fridge, this might be the best thing to do with them.
Spotlight on Amarena Cherries
Amarena cherries aren’t your average fruit mix-in. These dark, syrupy cherries originate from Italy and are known for their intense sweet-tart flavor and luxurious texture. Just one at the center of each cookie is enough to elevate the whole batch. If you can’t find amarena cherries, swap in dried tart cherries soaked in a bit of warm water and honey for a similar effect.
Ingredients That Do More Than Fill a List
- Egg whites (120g) – The base of the dough, egg whites bind everything together without adding fat. Their lightness helps create a cookie that’s crisp outside and tender inside.
- Chopped mixed nuts (150g) – Almonds, walnuts, hazelnuts—use whatever you like or have on hand. They add texture and bring in natural oils for richness.
- Unsweetened cocoa powder (25g) – Gives these cookies their dark, deep chocolate flavor without overwhelming sweetness.
- All-purpose flour (70g) – Just enough to structure the dough while keeping it delicate.
- Brown sugar (30g) – Adds a hint of caramel flavor and moisture.
- Vanilla extract (1 tsp) – For roundness and warmth in flavor.
- Baking powder (½ tsp) – Helps give a slight lift to the dough, preventing it from becoming dense.
- Amarena cherries (as needed) – A single cherry per cookie transforms them from simple to something special.
- Powdered sugar (for rolling) – Coating the dough before baking gives a crackly, sugar-dusted finish.
Optional Swaps:
- Use coconut sugar or maple sugar in place of brown sugar for a slightly different sweetness.
- For a nut-free version, try sunflower seeds or pepitas.
- Can’t do gluten? Substitute a 1:1 gluten-free flour blend.
How to Make These Cookies
Step 1: Mix Your Dough Grab a large mixing bowl and combine the egg whites, ground nuts, cocoa powder, flour, brown sugar, vanilla extract, and baking powder. Stir gently but thoroughly. The dough will be thick and sticky—this is what you want. No need to beat the egg whites first; they’re acting more as a binder here than a leavening agent.
Step 2: Form the Cookies Scoop out portions of the dough using a tablespoon or small cookie scoop. With lightly damp hands or a spoon, form them into rough balls. Don’t worry about perfection.
Step 3: Add the Cherry Press a single amarena cherry into the center of each dough ball, gently tucking it in so it’s nestled but still peeking out.
Step 4: Roll in Powdered Sugar Pour powdered sugar into a shallow bowl and roll each cookie ball until well-coated. This creates a lovely crackled look once baked.
Step 5: Bake Arrange the cookies on a parchment-lined baking sheet, leaving a little space between them. Bake at 180°C (about 350°F) in a conventional (non-fan) oven for 15 minutes. The cookies should be slightly firm on the edges but soft in the middle.
Step 6: Cool and Serve Let them cool on the tray for a few minutes, then transfer to a wire rack. They’ll firm up a little more as they cool but remain tender inside. Enjoy warm or at room temperature.
Serving Suggestions
These cookies are perfect alongside coffee or espresso, especially if you’re leaning into that Italian café moment. For something more decadent, serve with a scoop of vanilla gelato or drizzle lightly with cherry syrup.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 5 days. They stay surprisingly moist thanks to the nuts and egg whites. You can also freeze them—place in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Defrost at room temperature when needed.
Cocoa Cherry Almond White Egg Cookies
Ingredients
Main Ingredients
- 120 g egg whites Acts as a binder without adding fat.
- 150 g chopped mixed nuts (almonds, walnuts, hazelnuts) Adds texture and natural oils for richness.
- 25 g unsweetened cocoa powder Gives the cookies their deep chocolate flavor.
- 70 g all-purpose flour Provides structure to the dough.
- 30 g brown sugar Adds a hint of caramel flavor and moisture.
- 1 tsp vanilla extract For warmth and flavor depth.
- 0.5 tsp baking powder Helps lift the dough slightly.
- as needed amarena cherries Placed in the center of each cookie for a burst of tangy flavor.
- as needed powdered sugar Used to roll the dough for a crackly, sugary finish.
Instructions
Instructions
- In a large mixing bowl, combine egg whites, chopped mixed nuts, cocoa powder, flour, brown sugar, vanilla extract, and baking powder. Stir thoroughly until well combined. The dough will be thick and sticky.
- Scoop tablespoon-sized portions of the dough and roll them into rough balls. Press an amarena cherry into the center of each ball.
- Place powdered sugar in a shallow bowl. Roll each cookie ball in the sugar until fully coated.
- Place the coated dough balls on a parchment-lined baking sheet and bake in a preheated oven at 180°C (350°F) for 15 minutes. The edges should be slightly firm, while the centers remain soft.
- Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack. Once fully cooled, serve and enjoy.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For a nut-free version, use sunflower seeds or pepitas instead of the mixed nuts.
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