Tuesday, September 13, 2011

Flourless Chocolate Pecan Cookies

Yes, this is my first attempt at gluten free cookies.  The result was not pretty.  Literally, not pretty.  But the cookies are slightly crunchy on the outside, soft and chewy on the inside with lots of melted chocolate and crunchy pecans.  They are delicious, but a bit harder to work with due to being flourless.  Make sure you put parchment paper or nonstick foil down on your cookie sheets first:  otherwise they will fall apart when you try to take them off.  Perhaps I need to work on the presentation of this dessert, but it's worth a blog post because they are so dang tasty.

As the cookies cool, they glue together and are less likely to fall apart

A bit of crunch on the outside, but all chewy and melted chocolate in the inside
2c confectioners sugar
1c packed brown sugar
3/4c dutch-processed cocoa powder
1/2tsp sea salt
1 1/2c chocolate chips
1 1/2c chopped pecans
4 large egg whites, room  temp
2tsp vanilla extract

1. Preheat oven to 325F and line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together sugars, cocoa, and salt.  Stir in chocolate and pecans.
3. Add egg whites and vanilla and stir just until combined.
4. Drop by 1/4c about 3 inches apart on cookies sheets.  Bake until cookie tops are cracked and dry, about 20-25 minutes (rotate sheets half way through).  Let cookies cool completely. 

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