Wednesday, July 10, 2013

Double Chocolate and Pecan Cookies

[You can read me today over at Les Petites Joies talking about travel and all its ups and downs in a guest post for sweet Haley! Go check it out!]

I think I have a new favorite cookie recipe.

Now, as a lifetime cookie lover, that's a big statement...and one that probably comes with a lot of qualifiers. But nonetheless, we've fallen hard for these cookies at my house. You know that little dance all of us have when we put a particularly good cookie into our mouths? Well, these are definitely cookie dance worthy.


I've been both enamored and fascinated by flourless desserts since my diagnosis. I was drawn to the idea that they just couldn't possibly taste wrong, right? Since they were never intended to have flour in them to begin with, there's not the same risk that can sometimes come with replacing wheat flour with its gluten-free alternatives. You're simply making the recipe as it was intended--no change in texture, no risk in flavors, and less worry about how to make it all stick together.

I first made a version of these cookies back in March. Those ended up being slightly disastrous...tasty, but morphed into one giant thin cookie on the baking sheet. Now tweaked, I'm kind of already looking for an excuse to make these again..


Flourless Double Chocolate and Pecan Cookies
(recipe adapted from picklee)
  • 1 1/2 c bittersweet chocolate chips
  • 3 egg whites, room temperature   (how to separate an egg)
  • 2 c powdered sugar
  • 1/2 c unsweetened cocoa powder
  • 1 T cornstarch
  • 1/4 tsp salt
  • approx. 1/2 c raw pecan pieces
  • approx. 1/3 c dried cherries--optional (or, if you're indecisive like me, make half the batch without cherries and half with!)
Preheat oven to 350. Prep two baking sheets with a thin layer of cooking spray or parchment paper.

Melt 1 cup chocolate chips--in the microwave, stop to stir every ~30 seconds, will take 1-2 minutes. Allow to cool slightly. In a large bowl, beat egg whites until foamy. Add half the powdered sugar and beat together. Gradually add the remaining sugar, cocoa, cornstarch, and salt. At this point, the mixture will start to get thick and fudgy.

Stir in melted chocolate, remaining 1/2 cup chocolate chips, pecans, and dried cherries (if using). The dough will become much thicker. Scoop out approx. 1 T sized cookies onto the baking sheets, leaving room between them. Bake for approx. 10-15 minutes, until the cookies have puffed slightly and the tops have turned slightly glossy and cracked. Note: due to the fudgy nature of these cookies, don't wait until an inserted toothpick comes out clean. It's just not an appropriate gauge here.

Allow cookies to cool. Store in a airtight bag in the fridge--they store easily and well for a week. Makes approx. 20 cookies.

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