Flourless Chocolate Pecan Cookies may not seem very holidayish, but here in Texas they sure are. The holiday season is also pecan season, so anything with pecans qualifies as “Christmas-y”. Or at least that’s my theory.
Flourless Chocolate Pecan Cookies
To make the cookies, you first toast pecans. While the toasted pecans cool, you mix together confectioners’ sugar, cocoa powder, salt and chocolate bits. You then stir in the pecans and egg white (which does not need to be whipped, btw).
These pecan cookies will be a hit at any cookie swap. These are flourless and naturally gluten-free. They’re a little chewier and richer than my Texas Pecan Chewies (which are also excellent but slightly crispier), and they freeze well if you need to make them ahead of time. Enjoy!
Flourless Double Chocolate Pecan Cookies
- 1 1/2 cups coarsely chopped pecans
- 3 cups powdered sugar
- 3/4 cup unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 5 ounces bittersweet or semisweet chocolate chopped
- 4 large egg whites room temperature
- Preheat oven to 350 degrees. Spread the pecan halves on a baking sheet and toast for about 7 minutes or until pecans are aromatic. Alternatively, you can toast them in a large skillet. Let the pecans cool.
- Reduce oven heat to 325 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, sift together powdered sugar, cocoa and salt. Stir in chopped chocolate and chopped pecans. Add egg whites and stir with a heavy duty scraper or large mixing spoon until mixture is shiny.
- Using a generously heaping tablespoon measure, drop mounds of batter about 3 inches apart onto baking sheets. Bake until cookie tops are dry and crackled, about 20 minutes, rotating baking sheets halfway through. Allow the cookies to cool on the baking sheets for about 5 to 8 minutes, then carefully peel away from parchment and let cool completely.