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Pecan Chewies

Chocolate cookies made with egg whites and pecans.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Cookie Madness


  • 1 3/4 cup powdered sugar
  • 1/3 cup unsweetened natural cocoa powder
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 1/2 teaspoons vanilla
  • 1 1/3 cup toasted and finely chopped pecans


  • Preheat oven to 400 degrees F. Line two large baking sheet with parchment paper or nonstick foil.
  • Stir powdered sugar, cocoa powder, and salt together in a bowl
  • Place egg whites in very clean metal or glass mixing bowl. Add the sugar mixture and stir with a rubber scraper, scraping sides of bowl, until ingredients are well mixed and batter is smooth and thick.
  • With a handheld electric mixer, beat for exactly two minutes. Mixture will thicken slightly, but it will not be light and fluffy like meringue. Stir in pecans.
  • Working quickly, drop the batter onto the baking sheets by rounded tablespoons, spacing about 2 1/2 inches apart. Bake the cookies on the center and lower rack for 10-12 minutes or until dry, puffed and cracked on the surface.
  • Let the cookies cool for about 5 minutes on the parchment paper. Carefully remove cookies and let cool completely on a wire rack.
  • Store cookies in an airtight container or freeze.


To toast the pecans, spread on a baking sheet and bake at 350 for about 6 to 8 minutes or toast in a dry skillet.