Flourless Double Chocolate Pecan Cookies
Flourless Double Chocolate Pecan Cookies are naturally gluten free and totally delicious!
Servings 18
Calories 185kcal
Cost 5
Ingredients
- 1 ½ cups coarsely chopped pecans (160 grams)
- 3 cups powdered sugar (330-340 grams)
- ¾ cup unsweetened natural cocoa powder (60 grams)
- ½ teaspoon salt
- 5 ounces bittersweet or semisweet chocolate chopped
- 3-4 large egg whites, room temperature (105 to 130 grams)
Instructions
- 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 three of the egg whites and stir with a heavy duty scraper or large mixing spoon until mixture is shiny. If it is very thick, crack the fourth egg and drizzle in a little white, stirring until mixture is a little looser, but still holds its shape when dropped.
- 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.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g