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Life Currents
Home » Flourless Chocolate Pecan Cookies

Flourless Chocolate Pecan Cookies

November 29, 2021 by Debi 11 Comments

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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These cookies were originally made famous by François Payard.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.

Table of Contents

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  • We appreciate your support
  • Don’t I need to whip the egg whites?
    • Can I use egg whites in a carton?
  • Pro tips for making the best one bowl brownie cookies
    • Set up
    • Get toasting
    • Mix and bake
    • Want to change them up a bit?
  • Non-traditional cookies
  • How Do You Store them?
  • Let’s keep in touch
  • Recipe
  • Flourless Chocolate Pecan Cookies
    • Ingredients  1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Two chocolate cookies on a cloth napkin, title on top right: Flourless Chocolate Pecan Cookies.

We appreciate your support

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.

a carton of egg whites.
This is the brand I tested with. 100% liquid 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.

chocolate cookies on a piece of parchment paper.
This is the batch of cookies I made with the carton egg whites. Looks great! And they tasted great!

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.

Two cookies on a cloth napkin in front of a rack of 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.

a box of parchment paper on a white background.
I like this parchment paper; it seems to help the cookies release well.

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.

how to make gluten free chocolate cookies, first toast the pecans.

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.

Mixing the cocoa powder, sugar, and nuts.

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.

making the batter for cookies.

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.

a cookie broken open so you can see the inside.

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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lots of Flourless Chocolate Pecan Cookies on a wire rack with Christmas lights, twine, and greenery around them.

Recipe

square crop of one chocolate cookie on a wire rack.

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
Print Recipe Pin Recipe Rate this Recipe
Prevent 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
  

  • 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
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!

chocolate cookies on a wire cooling rack.

several chocolate cookies
One of the original pictures of these chocolate cookies. These ones were make with regular unsweetened cocoa rather than special dark cocoa
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Filed Under: Budget, Christmas, Cookies, Desserts, Gluten-free Tagged With: chocolate, Cookies, desserts, Food, gluten-free, pecans, recipe

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Reader Interactions

Comments

  1. Adrienne Grace

    November 29, 2021 at 9:43 am

    5 stars
    My sister and her boys are gluten-intolerant, so this sounds like a great recipe to bring to family gatherings. Thanks, Debi!

  2. Michaela Kenkel

    December 3, 2021 at 6:51 am

    5 stars
    These were cookie perfection!! Like little mouthfuls of chocolate fudge heaven! thank you!

  3. Liz

    January 26, 2022 at 2:50 pm

    5 stars
    I LOVE this recipe! Use it often! I used walnuts this last time & they turned out a little more crunchy that I like. Not sure why or how. Any advice!

  4. Debi

    January 26, 2022 at 3:01 pm

    Liz,

    First, so glad you love these cookies! Secondly, I think walnuts would work just fine in these cookies, so my guess is that they were slightly overbaked.

    Oven temps can vary sometimes. I always like to have an oven thermometer to monitor.

    If you still have the cookies, or if it happens again. Lay the cookies out on the counter on a piece of parchment paper. Let them sit out, uncovered overnight. Tomorrow, they should have absorbed moisture from the air and softened up. They are just like meringues that way.

    If you live in a dry climate, you can do this same type of thing by placing them on a baking sheet in an oven that’s off, overnight with a glass of hot water to create a more humid environment.

  5. Nina

    April 4, 2023 at 3:40 pm

    Hi Debi! thanks – I definitely want to try these for a Passover dessert option. Can you use egg whites from the carton?

  6. Debi

    April 5, 2023 at 5:44 am

    Nina, that’s great! The egg whites just need to get frothy, so I think the carton would work. I’ve never tried it. I imagine there are measurements on the side of the carton to show you how much to use. Let me know if you try it. I’d love to hear!

  7. Debi

    April 7, 2023 at 3:13 pm

    Nina, I tested the carton egg whites today and they came out great! I’ve updated the post with the information. Thanks for the question!

  8. Nina

    January 29, 2024 at 5:44 pm

    5 stars
    HI Debi, I’m sorry I didn’t check in sooner. I made these over Passover and they were delicious! I’m having a yen for them now, so I’m going to make a batch using walnuts. Thanks for a great recipe!

  9. billie webster

    June 15, 2024 at 10:40 am

    CAN I SUBSTITUTE SPLENDS FOR THE SUGAR?

  10. Debi

    June 15, 2024 at 4:15 pm

    Billie, I have never tested this recipe with Splenda and can’t say for sure that it would work. I am a pretty traditional baker and usually use regular sugars. If you try it, let me know how it goes.

  11. mehsurf

    December 21, 2024 at 9:55 am

    5 stars
    I made these cookies today for the first time to take to a Christmas party. OMG they are absolutely delicious. My husband wanted them all to himself. Lol! I followed your directions exactly and nothing went wrong. Thanks so much!

4.78 from 18 votes (13 ratings without comment)

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Hi! I’m Debi, the girl behind Life Currents, where I write about mainly healthy vegetarian dishes with some great desserts and other goodies mixed in! Read More >>>

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