Chocolate Walnut Puff Recipe

(Imagine a tempting platter of cookies here, please.)

Watch now in amazement, ladies and gentlemen, as I break a MAJOR blogging rule.

But first, a story:

A few weeks back, Mom asked me to locate this recipe in her file. Alas, I couldn’t find it. I felt terrible. Maybe it got lost during one of the phases of the move? (I already have regret that I didn’t keep all of her cookbooks.)

Then my cousin, Mary Ann, called my mother in her nursing home and mentioned that she was making cookies. Mary Ann mentioned to Mom this recipe–using pecans instead of walnuts–and Mom said “That’s it! That’s my recipe!”

And then she insisted that Mary Ann mail it to me right away to share with you. Before Christmas.

It’s at that point that the rule breaking comes into play. I can’t show you any pictures for this recipe.

Yes, I’m presenting this particular recipe to you sans preparation shots because I have yet to locate a bag of walnuts without a warning label re: peanuts.

See, they are often on the same equipment during processing, which presents a problem for us. As mentioned here before, our son is peanut allergic. We’d never intentionally give our kid any nut, but we also don’t want to risk bringing one in to the house that may have rolled around peanuts or even let a peanut slide in undercover and stealth-like. I suppose that I could go buy a bag of walnuts and crack them myself, but I’m running out of time for the holidays.

Maybe in 2012 I’ll figure out something that I can sub for nuts? Your suggestions welcome.

Until then, you get nuttin’ but the recipe, honey. Me? I get to mind my mama and risk a fine from the blog police.

Note that my cousin Mary Ann says this is an easy recipe to double, if you need a big batch.

Yields 3 dozen cookies


6 oz. semi-sweet chocolate pieces
2 egg whites
1/2 cup sugar
1/2 tsp. vanilla
1/8 tsp. salt
1/2 tsp. vinegar
3/4 cup nuts


Heat oven to 350 degrees, grease cookie sheets. Combine egg whites and salt and beat until foamy. Gradually add sugar. Beat until egg whites form stiff peak. Beat in vanilla and vinegar. Fold in melted chocolate and nuts. Spoon teaspoon full of mixture onto cookie sheet, Bake 10 min.

More recipes…

Explore More:

• It was a back-to-school themed post, but here’s some tips on stuff that is usually safe for peanut-allergic kids to eat at the holidays.
• Another parent’s perspective on what it’s like to raise a child with food allergies. After you read it, think about all the nuts that you’ll encounter this holiday season. Scary, huh?

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