New This Month

Flourless Double-Chocolate Pecan Cookies


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

  • Yield: Makes 12

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 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.)

Reviews Add a comment

  • 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!