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Pecan Chewies

Chocolate cookies made with egg whites and pecans.
Course Dessert
Cuisine American
Keyword pecan pie
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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.