Flourless Chocolate Pecan Cookies

Chewy Flourless Chocolate Pecan Cookies are crispy outside and dense and fudgy inside. These are the most delicious, easy, and naturally gluten-free and dairy-free cookies you’ll ever taste.

I originally shared these cookies in November of 2010, when I shared some “alternative cookies”, ones that were less sugar, gluten-free, high protein, etc. after my friend asked, “the hubby and I make Christmas cookies as gifts, can you recommend some better alternative recipes besides the processed bleached flour and refined sugar ones I have?”

So, these delicious brownie cookies were one of my suggestions. They have always been one of my favorite cookies! It doesn’t matter if you follow a gluten-free diet or not, you’ll love these. And, anyone you give them to will simply adore them and you’ll probably get lots of requests for the recipe. Be sure to send them my way!

These cookies were originally made famous by François Payard. When he suggested them for Passover cookies, as they don’t contain any flour, yet their chewy, gooey, fudgy, chocolatey flavor wins over anyone who tastes them.

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Don’t I need to whip the egg whites?

Though these cookies do have a meringue quality to them, the nice thing is you don’t have to whip the egg whites.

In fact, you don’t want light and airy cookies here; the dense brownie-like quality is so pleasing. You’ll get a nice crispy outside on these, like I said, a bit like a meringue without any work.

Delicious and so easy to make without whipping the egg whites.

Can I use egg whites in a carton?

Some of you have asked about using egg whites from a carton. They are cheaper, less waste, and easier to use. So, I decided to test it and see how they came out.

The great news is that the carton whites work great!

The carton I bought had measurements on the side, but I saw one that didn’t so here are the conversions. 1 egg white = 2 tablespoons of carton whites. So, you’ll want 8 tablespoons, which is 1/2 cup of egg whites in a carton.

I suspect that any brand will work well here. again, you’re just frothing the whites, you don’t have to whip them to peaks of any kind.

Pro tips for making the best one bowl brownie cookies

These fancy cookies with their crackled texture on the outside and soft chewy centers are amazingly easy to make.

Be sure to scroll down for the printable recipe card with all the ingredients and instructions.

No stand mixer or hand mixer needed! There’s no softening of butter. And, they’re dairy-free and oil-free. Just one bowl, a few ingredients that you probably have in your cupboards right now, a few minutes, and you’ll get these delicious cookies.

Set up

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Position the oven racks in the upper and lower thirds of the oven. You’ll be rotating the cookies partway through baking so that they are evenly baked. I do this even though I have a convection oven, and I find it makes better cookies when I rotate them.

Line 2 large baking sheets with Silpats or Parchment Paper. Also, I’ve tested different brands of parchment paper as well. I like Reynold’s brand; it helps to cookies release well. I shared a picture above of my current brand that I’m pretty happy with. If you have a brand you really like, let me know in the comments.

I like the air insulated baking sheets without sides for almost all my cookie baking. It means fewer burned cookies and more air movement around them so they all crisp up nicely.

Be sure to use parchment paper or a silicone mat to line the baking sheets; it will prevent the cookies from sticking to the baking sheet.

Make sure to take your eggs out, crack them to separate the whites from the yolks. Save the yolks for another use. And let the egg whites come to room temperature. You’ll get a better cookie with room temp eggs.

Get toasting

Toast up those pecans (and be sure to keep an eye on them so they don’t burn), allow them to cool a bit, then chop them.

I chop them by hand on a cutting board with a sharp knife, but you could also use a large food processor and work in batches. Just be sure to keep an eye on them as they process. You don’t want pecan butter.

Mix and bake

Whisk the powdered sugar with the cocoa powder and salt. Then whisk in the chopped nuts. The nuts will get coated with the cocoa powder mixture.

In a small bowl, mix the egg whites together with the vanilla until just frothy.

Add the egg white mixture to the cocoa mixture, and mix just until the batter is moistened (be careful not to over beat or it will stiffen). I like to mix with a fork at this point. I find that the batter sticks inside a whisk far too much.

Spoon or scoop the batter onto the baking sheets in evenly spaced mounds by rounded tablespoons.

For the cookies you see in the photos I used a large cookie dough scoop, about a tablespoon in size. I love the even cookie balls that it makes. The cookies don’t spread much, so these ones turned out fairly domed in shape, which I really like. If you want flatter cookies, simply press the balls down a bit before baking.

Bake the cookies for about 18-20 minutes, rotating the pans from front to back and top to bottom halfway through. When done, the tops of the cookies will be glossy and lightly cracked and feel firm to the touch.

Slide the parchment paper with the cookies on it, onto 2 wire racks to cool completely.

Want to change them up a bit?

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You can absolutely change the nuts in this recipe. Try using walnuts, macadamia nuts, or hazelnuts.

Add chocolate chips for a hit of chocolate in each bite.

Or add in a little instant espresso or instant coffee granules for an even richer cookie.

I used Special Dark unsweetened cocoa powder for the cookies you see in the pictures. It makes a richer and less sweet cookie, darker as well. But you can absolutely use regular unsweetened cocoa powder for a lighter colored and a bit sweeter cookie.

Want to learn a little more about cocoa powder? Check out my post that’s all about cocoa powder, how to use it and different kinds.

Looking for other delicious chocolate cookies? Check out these favorites! Peanut butter stuffed chocolate cookies, Chocolate Crinkle Cookies, and No bake chocolate candy cookies.

Non-traditional cookies

And, just a head’s up on these, as I don’t want anyone to be surprised. Don’t expect the texture of these cookies to be your typical chocolate chip cookie. These cookies are light, crispy, and airy on the outside and dense, soft, and chewy like a brownie inside.

And, since it’s a flourless cookie, it’s good for Passover. Just be sure to use kosher for Passover vanilla.

Looking for other unusual cookies? Make sure to try baking Kolache Cookies, Almond Cloud Cookies, Oatmeal Lace Cookies, and Chocolate Mint Rugelach.

How Do You Store them?

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Allow them to cool completely on a wire rack, then store them in an airtight container for up to 5 days at room temperature.

And, I might even say that they taste better the day after they’re baked, so they are the perfect make-ahead cookie!

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Recipe

Flourless Chocolate Pecan Cookies

Debi

Chewy Flourless Chocolate Pecan Cookies are crispy outside and dense and fudgy inside. These are the most delicious, easy,and naturally gluten-free and dairy-free cookies you’ll ever taste.

Note: the automatic recipe doubler or servings slider will not work well for this recipe as the cocoa powder measurements will be off if you use the auto adjuster.

4.78 from 18 votes

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Cook ModePrevent your screen from going to sleep.

Prep Time 10 minutes mins

Cook Time 29 minutes mins

Total Time 39 minutes mins

Course cookies, Dessert

Cuisine American

Servings 26 cookies

Calories 134 kcal

Ingredients

  

1x2x3x

• 2 & 3/4 cups pecan halves
• 3 cups powdered sugar
• 1/2 cup plus 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon kosher salt
• 4 large egg whites at room temperature
• 1 tablespoon pure vanilla extract

Instructions

 

• Preheat the oven to 350° F. Position oven racks in the upper and lower thirds of the oven. Line 2 large baking sheets with Silpats or Parchment Paper.
• Spread the pecan halves on a large rimmed baking sheet and toast in the oven until they are golden and fragrant, about 8-9 minutes. Be sure to keep an eye on them so they don't burn. Let cool slightly, then finely chop the pecans.
  2 & 3/4 cups pecan halves
• In a large bowl, whisk the powdered sugar with the cocoa powder and salt. Whisk in the chopped nuts.
  3 cups powdered sugar, 1/2 cup plus 3 tablespoons unsweetened cocoa powder, 1/4 teaspoon kosher salt
• In a small bowl mix the egg whites with the vanilla until just frothy.
  4 large egg whites, 1 tablespoon pure vanilla extract
• Add the egg whites and vanilla to the cocoa mixture, and mix just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon or scoop the batter onto the baking sheets in evenly spaced mounds by rounded tablespoons.
• Bake the cookies for about 18-20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

Notes

Make Ahead: The cookies can be stored in an airtight container for up to 3-5 days.

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 31mgPotassium: 77mgFiber: 2gSugar: 14gVitamin A: 6IUVitamin C: 1mgCalcium: 10mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword chocolate, flourless, gluten free

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