I believe chocolate chippers and any derivations thereof reign supreme in the world of cookies.
But life is too short to limit ourselves to just one kind of cookie, even if it is our favorite, right?
Especially when there are two egg whites in the fridge to use up and an idea for Chewy Butterscotch Maple Walnut Cookies to use them pops into your head.
(That was the predicament I found myself in right before I succumbed to my cookie craving…of course I was operating under the premise that I needed to use up the egg whites. I had completely ruled out the idea that I could just whip up a veggie egg white omelet for lunch. Why? Because I also needed to use up turkey breast and spring mix. Hey, at least there was salad involved, right?)
With having just posted a whole slew of recipes involving chocolate lately, it’s high time for a change of pace around here anyway.
Butterscotch, maple, and walnut go together like nobody’s business and make these cookies something really special. They’re chewy but still light with great cookie texture. They are somewhat reminiscent of nougat, and remind me a bit of Southern Divinity Candy.
- 2 large egg whites
- 1/3 cup (80 ml) pure maple syrup (or a mix of half maple syrup and half honey)
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon cream of tartar
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon natural butterscotch flavoring
- 1 1/2 cups (168 g) almond meal
- 1/2 cup (60 g) walnuts, chopped
- Preheat the oven to 325F; line a large baking sheet with parchment paper.
- Add the egg whites, maple syrup, and salt to a double boiler (or a bowl fitted over a pot of simmering water) and heat until warm, about 3 minutes, whisking occasionally.
- Transfer the egg white mixture into the bowl of a stand mixer and add the cream of tartar. Beat until stiff and glossy, about 5 to 7 minutes.
- Add the vanilla, butterscotch, and almond meal, and beat just to combine, scraping down the sides as necessary.
- Fold in the walnuts using a rubber spatula.
- Scoop the batter into 12 mounds onto the prepared baking sheet and gently tap the baking sheet on the countertop to slightly flatten out the cookies.
- Bake until the cookies are crispy and light golden outside, about 15 to 20 minutes. Cool the cookies for 10 minutes on the tray before removing.
- Store the cookies layered between parchment paper in an airtight container at room temperature for up to 2 days (or in an airtight container in the fridge if it’s very humid, as these cookies tend to soften after the first day they’re made).
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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