Choc Pecan Cookies Gluten Free Food

CHOC-PECAN COOKIES - GLUTEN-FREE

Choc-Pecan Cookies - Gluten-Free image

A recipe from Australian Women's Weekly "the little book of Chocolate". In Australia, White Wings cornflour is gluten-free . Makes 24 cookies.

Provided by Jubes

Categories Dessert

Time 35m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups pecan pieces (180 grams)
125 g butter, softened
1/2 cup caster sugar (110 grams)
1/2 teaspoon vanilla extract
1 egg
1/2 cup brown rice flour (100 grams)
1/2 cup cornflour (cornstarch, ensure gluten-free)
150 g dark chocolate, chopped coarsely
24 whole pecans
50 g dark chocolate, melted for decoration

Steps:

Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
Process the 1.5 cups of pecan pieces until ground finely.
Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
Add the egg and beat until combined.
Sift in the flours and then add the chopped chocolate.
Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
Bake about 20 minutes and cool on trays.
Drizzle the cookies with melted chocolate.

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

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

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