Flourless Chocolate Pecan Cookies
with Chocolate Drizzle
THE RECIPE
INGREDIENTS:
- 3 cups Confectioner's Sugar
- 1/2 tsp Salt
- 3/4 cup Cocoa Powder, Dutch Process
- 1 cup Pecan Flour
- 1/2 cup Pecan Halves
- 4 ounces Bittersweet Chocolate
- 1 tsp Vanilla Extract
- From your pantry:
- 4 Eggs
ABOUT THE RECIPE:
These stunning gluten-free chocolate cookies are rich, nutty, and easy to make.
GLUTEN FREE!
These gluten-free cookies are a delightful alternative for anyone with a gluten intolerance.
BAKING ADVICE:
To speed up the chocolate hardening process, place cookies in the refrigerator for a few minutes. Store in an airtight container to enjoy for 7-10 days.
BAKING HACKS:
You can use a small (1" diameter) ice cream scoop or melon baller to create uniform size cookie dough balls, instead of using spoons. If you don't have a microwave, don't fret! A double boiler will do the trick. Place a heatproof bowl over a pot of simmering water, and stir with a heatproof spatula.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F and position oven racks in the upper and lower thirds of the oven. Take out 4 eggs from your refrigerator. In two small bowls, separate eggs into whites and yolks; set aside whites and use yolks for another culinary adventure (perfect for homemade mayo, or lemon curd!).
STEP 2
Spread the pecan flour on a baking sheet. Toast in the oven until lightly browned and fragrant, about 5 to 7 minutes. Remove from oven and aside to cool. In a medium bowl, using an electric mixer or whisk, beat the egg whites until soft peaks form, and set aside.
STEP 3
In a large mixing bowl, whisk together sugar, cocoa, and salt. Add the toasted pecan flour and stir to combine. Add the egg whites and vanilla extract. Using a spatula, fold the ingredients together until *just* combined. Do not over-fold, to keep the batter as airy as possible.
STEP 4
Line 2 large baking sheets with parchment paper provided. Using two small spoons, scoop 1" rounds of batter and place onto the baking sheets (12 to 14 per sheet) with 2" of space between them. Gently press a pecan half in the center of each cookie.
STEP 5
Bake for a total of 15 to 16 minutes. After the first 7 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 to 9 minutes or until the tops are lightly cracked and cookies feel firm to the touch. Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool.
STEP 6
In a small heat-proof bowl, melt bittersweet chocolate in two (or three) 15-second increments in the microwave, stirring each time. Be careful not to burn it! Once melted, use a spoon to drizzle chocolate over cookies, making a back-and-forth motion to create lines across the cookies. Allow the chocolate to set. Enjoy!
