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Flourless Double-Chocolate Pecan Cookies

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

  • Yield: Makes 12
Flourless Double-Chocolate Pecan Cookies

Source: Everyday Food, September 2009


  • 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


  1. 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).

  2. Drop dough by 1/4 cupfuls, 3 inches apart, onto two 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.)

Reviews (43)

  • Traci Barr 3 May, 2014

    This is my first time making a "gluten free" cookie.. It wasn't all that difficult except I broke a few yolks! lol.. We have a bakery in town that makes these "Krackle's" they are called but I call them "crack" cookies because they are addictive! They sell them for about $1.75 each so I'm sure I'm saving money by making my own. I made them slightly bigger because I was using a large spoon and ended up with 9 large cookies on my baking sheet. They are cooling now and I can't wait to try them!

  • Karen Owen 13 Nov, 2013

    I made these, and I was perplexed about the egg whites not being beaten, but I made the cookies exactly as the recipe stated. They were perfect. I will not change a thing the next time I make them.

  • franio 8 Oct, 2013

    These are amazing...for those of you who asked...I beat the egg whites until they were frothy before adding them to the dry ingredients...
    It worked perfectly.

  • zeesha 11 Sep, 2013

    Ok. I just read some of the reviews and noticed that egg whites were beaten till soft peaks formed... It totally dosent say that in the recipe. .. :-(

  • zeesha 11 Sep, 2013

    Hey. Ty for the really simple recipe. But when I baked it my batter melted and flattened out in the oven. .. And more so all of it got stuck to the parchment paper... I had to peel of the parchment paper and had to discard most of the cookie cause it was stuck..... Please tell me what I did wrong :-(

  • Brenda May 5 Jul, 2013

    What a great recipe for gluten free chocolate cookies. I recently turned to gluten free and it has been a challenge to find a recipe that tastes good and stands up to my cookie baking past. I will try this and report back. Hopefully they won't be too hard.

  • ephraimephraim 3 Mar, 2013

    Dropping the dough by measured 1/4 cups made 11 cookies. For 12, you have to go just a little short on each scoop. Either way, these are killer cookies. Overnight storage improves the texture, decreasing the difference in the moisture between inside and outside.

  • Jill Michaels 25 Oct, 2012

    These gluten free cookies are delicious and ridiculously easy to make, with only a handful of ingredients! They remind me of the gluten free cookies Whole Foods makes in their bakery section. The only change I will make next time is to use a kosher salt, instead of coarse sea salt. I found the larger pieces distracting to crunch down on when eating a cookie. I used a 4 oz (instead of 5 oz) ghirardelli chocolate bar (which I processed to a pretty fine consistency) & that is plenty! ENJOY!

  • eloratarlo 22 Sep, 2012

    Best cookies!!!! I only put in 2 cups of sugar and even then it could have less sugar. I also put in a cup and some of unsweetened shredded coconut (GREAT addition to these already super yummy cookies)

  • sarahsteineke 22 May, 2012

    I used an icecream scoop to portion the cookies. They were perfectly huge, chocolatey and slightly crisp on the outside. I got many compliments and most could not believe there was no flour. These will be put into our cookie rotation for sure. Yum!

  • NinaGuerra 6 Apr, 2012

    I made these cookies using roasted peanuts because pecans were very expensive at the store but i just loved the smokey taste of the peanuts! My family and I tolerate flour but I wanted to try the cookies anyway and we loved them. I think they taste even better the day after baking. I totally recommend this recipe and i'll bake these so-easy-to-make cookies for the next family reunion.

  • hcrossn 24 Oct, 2011

    I made these with Macadamia nuts. The cookies we're so, so good!!!

  • Neenaw 5 Mar, 2011

    These turned out pretty well. I would say a little more sugar and a little less of each of the chocolates. Loved the crunch on the outside.

  • mhill146 10 Feb, 2011

    So easy to make and delicious! Thanks Martha! More gluten free recipes please we loved them!

  • yecats35 5 Feb, 2011

    My Mother loved them, now I have to share.

  • wurmMJ 1 Feb, 2011

    the video says 375* but the typed recipe says 325* so I hope it's 325* because they are in the oven

  • JFPhillips 28 Jan, 2011

    Are these freezable for later use?

  • amolinelv 28 Jan, 2011

    sounds like a great passover cookie

  • amolinelv 28 Jan, 2011

    sounds like a great passover cookie

  • luly67 27 Jan, 2011

    I saw these on today's show and decided to make them since I'm stuck home with the snow and I had all the ingredients in my pantry, except for pecans so I used macadania nuts. They are so easy to make and they are DELICSIOUS!!! I will be taking them to the office tomorrow or else I will eat them all! I love the macadania nuts in this recipe. I buy all nuts on - Its a family run business that has been around over 50 yrs - love to support family businesses.

  • diefenbaker 6 Jan, 2011

    These cookies are terrific!! The coarse salt works wonderfully with the dark chocolate. My friend is celiac and these cookies are her favorite, ones that she will not let anyone else in her family eat...except on special occasions. The beating of the egg whites is essential to the texture of this cookie. Just give them a try, following the recipe to a "T".

  • cahquilter 8 Nov, 2010

    Try adding about 3/4 cup coconut. YUMMY.

  • cahquilter 15 Oct, 2010

    I made these for a family that requires a gluten-free diet. We all thought they were wonderful. I followed the recipe exactly and beat the egg whites just until they started to get foamy. As mentioned before the "dough" is very sticky. I used an ice cream scoop and sprayed it with Pam. They slid out like a dream. I will definatly make them again and again. I agree that the coarse salt is a great match with the bittersweet chocolate. I also think that a handful of coconut would be great -

  • emmasyaya 6 Oct, 2010

    whole lotta whining and snarkiness here...but the cookies sound wonderful!

    Calories Carbohydrates Protein Fat cals. per gram
    296 38 5 17 4

  • bunnylover 6 Oct, 2010

    You can use this handy Nutrition Calculator. It only takes a minute to plug in your ingredients.

  • cheeplay 6 Oct, 2010

    Is it the routine here that unless you sign up your comment doesn't get contributed?

  • osagej4 6 Oct, 2010

    I don't think it's fair to say "if you want health food, go to a different page" just because readers want to know nutritional value information.

    I love cookies, but I also love being healthy, and if I'm on a restricted diet, I would want to know if I could have a cookie (or 2), depending on what the nutritional value is, within my diet.

  • ansleyandanna 6 Oct, 2010

    They're COOKIES, people!! If you want health food go to a different page.

  • dishlicious 6 Oct, 2010

    Sorry folks, but questions about nutritional value on cookies is a joy kill. The ingredients should tell you what you're in for ?

  • nocents 6 Oct, 2010

    I agree, without nutritional value, how can anyone know how many cookies can fit into their meal planning. Unless they don't care what goes into their bodies.

  • feedemwell 6 Oct, 2010

    Sorry ladies, but coarse salt and dark chocolate ROCK! Gourmet chocolate bars offer coarse sea salt, it is yum.....

  • leewoody 9 Jun, 2010

    I didn't add coarse salt, didn't beat the whites,

  • BHSushi 15 Jan, 2010

    I didn't add coarse salt either, as I've NEVER seen it used in a sweet baking recipe before. I added 1/4 teaspoon of table salt instead. Chocolate needs salt, but NOT big chunks of coarse kosher salt.

  • lorri63 11 Oct, 2009

    These cookies would taste much better without the salt. It doesn't dissolve during he baking processs so when you take a bite you crunch on a piece of coarse salt.

  • helloeloise 2 Oct, 2009

    Mine turned out perfectly! Beautifully crackled and crisp on the top and nice and gooey in the center. However, I beat my egg whites first and allowed soft peaks to form. It was difficult to incorporate the dry ingredients but I was careful and managed to do it. The dough for the cookie was really sticky! End product was definitely worth the challenge :)

  • 11866409 30 Sep, 2009

    The nutritional value is printed with the original recipe in the Everyday Food magazine. You can look it up there.

  • x17star17x 30 Sep, 2009

    Or you can buy it off the shelf at the grocery store. Safeway carries it. It's called "Hershey's special dark" Probably lower quality than penzeys, but it's in my budget and still works wonders.

  • cookiesgalore 30 Sep, 2009

    most regular grocery stores have it too in the baking section. The store "World market" has it also. Specialty food shops would have it. Natural food stores also.

  • 11866409 30 Sep, 2009

    You can buy good Dutch-process cocoa from Penzey's Spices

  • writeword 30 Sep, 2009

    Where can you buy the Dutch-process cocoa??

  • mrsmagoo2005 30 Sep, 2009

    My biggest complaint with all of Martha's recipes is that none of them include nutritional info. As a result I never make any of her recipes, as it is a big pain to have to figure everything out, before I know if I can make them.

  • 11866409 30 Sep, 2009

    LOVED these. They were delicious. Here are my results:

  • 11866409 30 Sep, 2009

    Can you tell me the nutritional value of these cookies?

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