These are my favorite, favorite, favorite cookies ever. They are a) chocolate, b) nutty, c) sweet, and d) both chewy and crispy. I guess that should be both d & e, but it’s the combination of textures that makes them fabulous.
You could of course make these with any nuts you choose. Think outside the box and try macadamia nuts or more classic – almonds. But, truth be told pecans make the best version. My case in point is my husband; he loathes pecans. It’s the only kind of pie he won’t eat, he scoffs when I add them to salad, and he didn’t believe me when I told him that’s what makes the cookies the bomb. Why? Because he too loves these cookies. Pecans and all.
FLOUR-LESS CHOCOLATE PECAN COOKIES
- 2 cups pecans, chopped
- 3 cups powdered sugar
- 1/2 cup, plus 3 Tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips, optional
- 4 eggs whites
- 2 Tablespoons vanilla
DIRECTION: Preheat oven to 350 degrees.
In a medium bowl combine the powdered sugar, cocoa powder, pecans, salt, and chocolate chips. (you can double the chocolate chips if you so desire!)
Whip egg whites until white and foamy, but not to stiff peaks – fold in vanilla.
In a large bowl fold dry mixture and egg white mixture together.
Once batter is combined, place 2 Tablespoon scoops on prepared baking sheet. (I use silpats, but parchment will also work.) If you want thinner cookies use a toothpick or your finger to spread the batter out in thinner circles.
Bake at 350 for 13 to 14 minutes. Remove from oven and let them sit for 4 to 5 minutes before removing from the cookie sheet.
The ones on the left are regular scoops and the ones on the right were spread out before baking for thinner cookies.
Serve immediately with milk, coffee, and happiness.
Or serve later, but let’s be realistic we never wait for later… but you can. Once completely cooled store in air-tight container.