This recipe is for all my chocoholic friends out here. Monday is an excellent day for some gooey double chocolate cookies…am I right or am I right?!? I mean, tis the season afterall.
I had the most amazing flourless chocolate cookie at a local cafe last week and I hadn’t been able to stop thinking about it! Luke is still doing the whole gluten free / dairy free / soy free thing …and this was the best option. As the friendly barista said, “these cookies have helped many a person get through an elimination diet”. 😉 They are SERIOUSLY chocolatey and very chewy! I have been having a hard time finding many good gluten free baked good recipes that don’t rely on almond flour (Luke is allergic), so these fit the bill perfectly.
If you don’t like pecans, you can definitely use walnuts. I just wanted to make them as close as possible to the chocolate pecan version at Elmwood Cafe. I actually made these a couple times last week before getting them just *right*, and I think the big secret here is to use a dark Dutch process cocoa.
The first time I made them, I used Trader Joe’s cocoa powder and they didn’t come out as well. The second time, I sprung for the fancy Droste cocoa (I love how adorable the box is!) at Whole Foods. It made ALL the difference. The cookies were much darker and fudge-like. Also, lots of semisweet chocolate chips are a must. Did I say these were for chocoholics because they are!
So there you have it, friends. Gluten free, dairy free and soy free…but absolutely amazing and destined to be the hit of any holiday cookie party. You’re welcome. 🙂
- 1 cup chopped pecans
- 1 1/2 cup powdered sugar
- 1/2 cup semisweet chocolate chips
- 1/3 cup Dutch cocoa I love Droste
- 2 whole egg whites
- pinch of kosher salt
Preheat your oven to 350 degrees. Line a sheet pan with parchment paper.
Whisk together the powdered sugar, salt and cocoa, then add the pecans.
Add the egg whites and chocolate chips, then only mix until the batter comes together.
Drop large scoops of batter on your prepared baking sheet. You should get about 6 large cookies (or 10 smaller ones). Bake for 17 minutes, or until the tops of the cookies are just starting to look dry and crackly.
Let cool completely before eating and storing.