Makes 18-20
adjust servings:

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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the walnuts on a baking tray and toast in the oven for 10 minutes, tossing every few minutes. Remove from the oven and cool.
  2. Lower the oven temperature to 170˚C/150˚C fan/gas mark 3. Line two baking trays with parchment paper and set aside.
  3. In a bowl, stir together the icing sugar, cocoa powder, salt, egg whites, vanilla and orange zest until fully combined. Add the nuts and stir to combine.
  4. Drop six two-tablespoon scoops of the batter onto each baking tray, spacing them out well from each other and the edge of the tray.
  5. Place in the oven and bake for 12-14 minutes, rotating and switching the baking trays half way through. The cookies are done when they are fully puffed up and cracked on top.
  6. Remove from the oven and let cool on the baking tray for a few minutes, then slide the parchment paper onto a cooling rack to cool completely.
  7. Repeat with the remaining cookie dough to make the rest of the cookies.

Note: Any combination of your favourite nuts can be used as an alternative to walnuts, if you wish.

Nutrition Facts

Per serving: 195kcals, 9.6g fat (0.8g saturated), 25.7g carbs, 22.4.g sugars, 5g protein, 2g fibre, 0.055g sodium

Kids bakingBiscuits & cookiesGluten-freeDairy-freePicnicSweet thingsChocolateSpecial OccasionsKidsFree-from treatsAfternoon teaBakingMake it Healthy

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