Flourless Double-Chocolate Pecan Cookies

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.

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!

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.

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.

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. .. :-(

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 :-(

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.

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.

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!

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)

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!

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.

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