Cocoa Cherry Almond White Egg Cookies
These cocoa cherry almond cookies are the perfect way to use up leftover egg whites. They offer a delightful chewy texture with a subtle crunch from mixed nuts, while the sweet-tart amarena cherry at the center elevates every bite. A simple and delicious treat that’s naturally gluten-free and can be made in under an hour.
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.