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.
Flourless Double Chocolate Pecan Cookies – Gym BuddiesDecember 4, 2017 at 3:59 pm
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Allegra Ghiloni Fashion StylistDecember 5, 2017 at 3:20 am
These look incredible for a Christmas treat! I can’t wait to try them out!
Thank you for sharing.
Allegra Ghiloni Fashion Stylist
JuliaDecember 5, 2017 at 8:33 am
Chocolate cookies are my absolute favorite, and these look amazing!! Definitely a must try!
amandaDecember 5, 2017 at 4:33 pm
Hey Jenna, don’t take this the wrong way but have you considered that vaccinations could be the cause of Luke’s ailments? They often trigger allergic reactions and other issues such as seizures, eczema, rashes, etc. (listed as possible side effects in vaccines inserts) because there are ingredients such as monkey organ cells, cocker spaniel kidney cells, aluminum, aborted fetal cells, polysorbate, etc etc. (no I am not making any of this up) and it can spark something in the body. Also, when we were children (in the 80s) we received about 13 vaccines to be considered full, kids now receive 69!!! 0-18 to be considered fully, yet they are sicker than ever. I have researched immensely after my own child became vaccine injured (she started having seizures 10 minutes after her first DTAP vaccine). Hope this helps!
BriannaDecember 6, 2017 at 9:35 am
Thank you for sharing this Jenna! My youngest is lactose intolerant and I have a soy allergy and it has become SO hard to bake anything lately. Looking forward to making these soon!
TinaDecember 6, 2017 at 2:59 pm
I’m so excited to try this recipe! I’ve been trying to avoid dairy as much as possible (I really really love cheese, otherwise it’d be easy), so these are perfect for me. I can’t wait to make these – they look so good!!!
AnneDecember 6, 2017 at 3:21 pm
I baked these on silpat and 7/10 of them stuck and broke! Still delicious, obviously, but I was hoping to use them for a cookie exchange. Do you recommend parchment with a bit of spray, maybe?
jennaDecember 8, 2017 at 12:03 pm
Hmm..I used parchment for these and they did not stick. I would try again, maybe using parchment instead? And be sure to let them cool completely before removing them from the baking sheet. I am sorry!!
CamDecember 10, 2017 at 8:53 am
I like so much those kind of cookies. The best with cappuccino. I see it’s simple and fast to make it. Thank you.
LauraDecember 11, 2017 at 7:12 am
These are really yummy! I baked them over the weekend, and they were a hit at my holiday party. As I was eating one, I thought they would be so good w/ a little coffee flavor to bring out the depth of the chocolate. I am no baker so I don’t know how adding espresso powder or coffee to the batter may impact the overall cookie and its ability to bake. Thoughts or recommendations?
KamiDecember 13, 2017 at 8:33 am
I knew these would be good because I always love your recipes – but they were BEYOND AMAZING! I will be making a triple batch (or more!) for Christmas!
DeeDecember 14, 2017 at 12:56 pm
Any way these could be made sugar free? As in subbing in another sweetener – honey or maple syrup?
SophieDecember 14, 2017 at 6:15 pm
Hugs! My two year old is gluten-free and dairy-free and I’m gluten free and soy-free. Good grief! It’s hard but you learn to make amazing food like the cookies you just made. And you don’t need anyone to say this, but don’t listen to all the crazy advice you will get on food allergies. I’ve heard it all 🙂 People mean well but until you have a kid that doesn’t feel well you don’t really get it. I think I’ll make these cookies Christmas Eve. Think people that aren’t gluten-free will be able to tell that they are gluten-free? Also, let me know if you find another milk-free chocolate chip other than Enjoy Life. They aren’t my favorite.
Amy EhrhartDecember 16, 2017 at 6:35 am
These turned out amazing! Totally kid approved too (even my pickiest kid gobbled it up!). I was kind of hoping the nuts would turn the kids off…but it didn’t work. This recipe is a keeper ?
Amy EhrhartDecember 16, 2017 at 6:36 am
Did not mean to post the question mark at the end. Lol. It definitely IS a keeper!
MadelaineJanuary 3, 2018 at 9:02 am
Which dairy-free chocolate chips do you (or others) like to use? The ones I find at my regular grocery store are mini chocolate chips, which aren’t as satisfying in a recipe like this one 🙂
JessicaApril 1, 2018 at 2:26 pm
Check out Divvies for allergy friendly chocolate chips. They are great!
Two Dozen of Our Most Favorite Cookies to Bring to the Annual Cookie SwapDecember 5, 2018 at 5:00 am
[…] Flourless Double Chocolate Pecan Cookies from Eat Live Run // “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. “ […]