Choc Pecan Cookies Gluten Free Food

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

Flourless Double-Chocolate Pecan Cookies image

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 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 Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

GLUTEN-FREE CHOCOLATE PECAN COOKIES

Gluten-Free Chocolate Pecan Cookies image

This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness.

Provided by La Dilettante

Categories Drop Cookies

Time 20m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 6

Ingredients

3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder (natural or Dutch-process, Moore uses Valrhona)
1/4 teaspoon salt
2 1/2 cups pecans, toasted and chopped
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Steps:

Mix cocoa, sugar, and pecans.
Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
Drop by spoonfuls onto baking sheet lined with parchment.
Bake at 350 for 14-16 minutes. Remove to rack to cool.
Pour a glass of milk and eat half of them yourself.

Nutrition Facts : Calories 72.7, Fat 4.2, SaturatedFat 0.4, Sodium 17, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 1

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