Flourless Double-Chocolate Pecan Cookies

Whether you're following a gluten-diet or just love the taste of intensely chocolaty treats, Everyday Food editor Sarah Carey has the cookie for you. Watch as she shows you how easy it is to make a delicious, flourless double-chocolate pecan cookie.

Flourless Double-Chocolate Pecan Cookies

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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

Directions

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 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.)

Get the Full Recipe

Flourless Double-Chocolate Pecan Cookies

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