These Chocolate Cherry Walnut Cookies are dark chocolate meringue-like cookies that are chockfull of dried cherries and walnuts! They’re also gluten-free.
Chocolate week continues!! This recipe has actually already been posted on Bakerita in it’s chocolate almond form.
This recipe came about when my family had some company coming over, so as per usual I was debating about the dessert menu. I just couldn’t decide what to make! My dad requested something chocolate and gluten-free, and I gave him the option of Dark Chocolate Almond Meringue Cookies or Chocolate Fudge Crinkle Cookies. He said he wanted the meringue cookies, but with fresh cherries in them.
Eh, no, sorry Dad. Too much water, the cookies will get soggy (I’m pretty sure he didn’t register this conversation because he proceeded to tell our dinner guest these cookies had fresh cherries in them…not so much.). However, we did have dried cherries on hand and I just knew that those would work perfectly in these cookies.I didn’t want to do almond again, just for the sake of switching it up, so I subbed in walnuts. However! You could de
finitely use slivered or sliced almonds (or any other nut you want), and if you do…you can even throw in some almond extract! I bet that’d be delicious.
So, while I’m typically opposed to dried fruits in my desserts, the cherries actually elevated these cookies to a whole new level. The crunchy outer layer of the cookie is contrasted by the chewy tartness that comes from the dried cherries. The walnuts add a substantial crunch and the chocolate chips just send them straight over the edge into uber-delicious land.
If your batter turns out a bit runny, don’t fret. You probably didn’t beat the egg whites enough, but it’s nothing to worry about. Your outside crunch layer won’t be as thick, but the cookies will be super chewy and delicious none the less! I’ve had this happen twice (usually when using boxed egg whites), and the cookies are still phenomenal.
Hope you’re all enjoying chocolate week…I know my friends, family, and coworkers are! :) Be sure to come back tomorrow for more chocolatey goodness.
Missed chocolate week thus far? Here’s what you missed:
Day 1: The Baked BrowniePrint
- 3 egg whites (room temperature)
- 3/4 cup granulated sugar
- 9 ounces dark chocolate (melted and cooled to room temperature)
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
- 1/2 cup dried cherries
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees F. Beat egg whites, slowly adding in sugar, until the mixture holds soft peaks and resembles marshmallow creme.
- Add in chocolate, vanilla, walnuts and dried cherries and mix on low until combined.
- On a lined baking sheet, drop spoonfuls of batter about 2 inches apart. Bake for 12 minutes. Cool for about 5 minutes on baking sheet, and then transfer to a cooling rack. Enjoy!