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Everyday Food

Flourless Double-Chocolate Pecan Cookies

I am about to show you how to make really chocolaty, really delicious cookies. They also happen to be gluten-free, because they don't call for flour, but you don't have to be on a special diet to enjoy them -- I do it all the time! You can even make these cookies for Passover, but be sure your confectioners' sugar is kosher for Passover. This recipe calls for pecans, but you can substitute walnuts, almonds, or your favorite nut. Hey, try a few different kinds. You'll never believe just five ingredients could taste this good!

Sarah Carey, editor of Everyday Food Magazine
  • PREP: 5 minutes
  • TOTAL: 30 minutes
  • MAKES 4

Ingredients

  • 3 cups confectioners' sugar
  • 3/4 cup Dutch-process cocoa powder, spooned and leveled
  • 1/2 teaspoon coarse salt
  • 4 large egg whites, room temperature
  • 5 ounces bittersweet chocolate, chopped
  • 1 1/2 cups chopped pecans (or other nut)

Get Cooking

  1. Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Add egg whites and stir just until incorporated (do not overmix). Stir in chocolate and pecans.
  2. Drop 1/4 cup measurements of dough (you can use an ice cream scoop), 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

NUTRITION

  • Per serv: 381 cal; 21 g fat; 4 g protein; 61 g carb; 3 g fiber