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Flourless Double-Chocolate Pecan Cookies

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

Source: Everyday Food, September 2009
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351
  • annacarafas
    16 DEC, 2017
    These are so easy to make and delicious! I used Ghirardelli 100% Unsweetened Ground Cocoa and Toll House Dark Chocolate Morsels. I didn't whip the egg whites and the cookies came out thin but fudgy, chewy and very satisfying. This is a fantastic treat for anyone who can't eat grain like my husband. Oiled parchment paper is absolutely necessary though - the batter is sticky. The cookies lifted right off oiled parchment paper though.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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. .. :-(
    Reply
  • 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 :-(
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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)
    Reply

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