Kimmies Mud Puddle Cookies

Preheat oven to 350 degrees.

Line your cookie sheet with parchment paper cut to fit.

Coarsely chop your toasted and cooled walnuts and set aside.

Sift together confectioner’s sugar, Splenda, cocoa and salt.

Stir in your coarsely chopped walnuts and add egg whites plus vanilla. Stir very well with a sturdy spoon.

Drop your dough by 2 tablespoonfuls. Place on parchment that you’ve sprayed with cooking spray. Press down just a little bit if needed.

Bake until the cookies puff, about 15 minutes depending
on your oven.

Allow to cool for a minute before removing to wire racks. Store in an airtight container.

This cookie is still fairly high in sugar but it’s a nice treat to have once in a while when you’re trying to reduce your sugar intake. I hope you enjoy them as much as I do.

Makes about 18 cookies.