Flourless Chocolate Pecan Cookies
A great gluten-free cookie that needs no flour!
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 30 minutes
9 ounces pecan halves (or walnuts)
plus 3 tablespoons unsweetened Dutch-process cocoa powder
large organic egg whites
at room temperature
pure vanilla extract
Preheat the oven to 350°. Position racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with silpats or parchment paper.
Spread the pecans on a large rimmed baking sheet and toast in the oven until they are golden and fragrant, about 9 minutes. Let cool slightly, then finely chop the pecans.
In a large bowl, whisk the powdered sugar with the cocoa powder and salt. Whisk in the chopped nuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon 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.
Make Ahead: The cookies can be stored in an airtight container for up to 3 days.