Flourless Double Chocolate Pecan Cookies

Anything that has “double chocolate” in the name is going to be a winner for me. Add the word “cookies” to that, and I am in tears of joy. Given this, clearly I had to make Martha’s Flourless Double Chocolate Pecan Cookies from September Martha Stewart Everyday Food.

This recipe is presented as one for special diets (i.e. gluten free), however there’s no reason anyone can’t make and enjoy this recipe. I was amazed at how easy this it was.

Whisking the dry ingredients

Whisking the dry ingredients

You whisk (to get the lumps out) together powdered sugar (3 c) and cocoa (3/4 c) and 1/2 tsp salt. Then stir in 4 oz of chopped bittersweet chocolate and 1 1/2 c chopped pecans. Stir in 4 egg whites and you’re done. Unbelievably simple and no creaming of butter and sugar. I found the egg whites a bit hard to mix in. It took a lot of work to combine, but I was doing it by hand.

Here’s my quibble with the recipe. Martha says to drop 1/4 cups of the dough onto a cookie sheet and bake at 325. Holy cow, that makes huge cookies. I would make these MUCH smaller. They would also take less time to bake then

The results

The results

(mine took 30 minutes even though Martha says 25).  They’re supposed to be done when the top crackles – mine crackled but were still mushy in the middle so I needed extra time. If you made them smaller they would bake faster and you could also eat one entire cookie without feeling like a giant pig.

These cookies were wonderful. If you bake them long enough, they are amazingly crispy and crunchy. They are very substantial though and do not feel like they are flourless. This is a recipe everyone can enjoy – and it is very simple to whip up!

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14 Responses to Flourless Double Chocolate Pecan Cookies

  1. Kris says:

    I’m trying to eliminate wheat from my diet but hate giving up baked goods. This looks like it’s worth a try. Thanks!

  2. Donna Hull says:

    Chocolate plus pecans, what’s not to like? These cookies sound delicious. I agree with you, I’d make them smaller.

  3. Alexandra says:

    More and more of our guests eat gluten-free, so thanks for this recipe!

  4. marthaandme says:

    These will be quick for you to whip up too. I would consider doubling it if you’re feeding a lot of people. It made 12 very large cookies. If you make them smaller you could get 24.

  5. marthaandme says:

    They’re just too big and I don’t know why anyone would think that was a good idea.

  6. Stephanie says:

    These looks wonderful! Will definitely have to try them when I get back into town.

  7. I’d definitely like to try these. I wonder if you can substitute some agave or healthier sweetener for some of the sugar?

  8. marthaandme says:

    I don’t know – it’s powdered sugar which may make a difference. Maybe you can swap out some of it.

  9. What gives? Every time I read one of your posts, I keep forgetting I hate to cook.

  10. Sheryl says:

    Thanks for this – they look and sound incredible. Can’t wait to make them.

  11. debbie says:

    These look fantastic, and the whole flour-free thing makes them perfect for Passover. Thanks for posting!

  12. marthaandme says:

    I didn’t even consider that option! Good point.

  13. halfstack says:

    Just did up a batch of these. Went with heaping tablespoons instead of quarter-cups, 20 mins at 350 and they’re delicious. Used chocolate chips instead of chopped chocolate and 1 c almonds + 1/2 c pecans. Like a dense, chewy meringue and I think they’ll be a hit with my celiac and non-celiac friends alike.

  14. marthaandme says:

    Thanks -= sounds like some good adjustments! Definitely good for celiacs.

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