You’ll never believe these cookies are made without flour.
Unsweetened cocoa and semisweet chocolate make these cookies an ode to allchocolate loversout there.
You only need 15 minutes of active prep time and a single bowl to mix all the ingredients.
Credit:Will Dickey; Prop Stylist: Julia Bayless; Food Stylist: Ali Ramee
Fudgy Flourless Chocolate Cookie Ingredients
You’ll never believe that thesecookiesare made without a speck of flour.
Here’s everything you’ll require to make a batch of flourless chocolate-pecan cookies.
You just have to pay a bit of attention when it comes time to whip the egg whites.
Credit:Will Dickey; Food Stylist: Ali Ramee; Prop Stylist: Julia Bayless
Whisk egg whites:Beat the egg whites until frothyan electric mixer will provide the best results.
Combine wet and dry ingredients:Stir the vanilla extract and egg whites into the sifted dry ingredients.
Add in the semisweet chocolate and pecans, and stir until well combined.
Credit:Will Dickey; Food Stylist: Ali Ramee; Prop Stylist: Julia Bayless
You’ll end up with a thick batter.
Bake according to instructions.
Let the flourless chocolate cookies cool completely before eating.
Credit:Will Dickey; Food Stylist: Ali Ramee; Prop Stylist: Julia Bayless
Don’t want to bake the entire batch?
Bake half, andfreeze the restfor later.
All you better do is form the cookies on a baking sheet and freeze them until firm.
Credit:Will Dickey; Prop Stylist: Julia Bayless; Food Stylist: Ali Ramee
Then, transfer them into a freezer-friendly zip-top bag or airtight container and store until ready to bake.
semisweet chocolate bar, chopped
1cuptoasted chopped pecans
Directions
Preheat oven to 350F.
Sift together powdered sugar, cocoa, and salt in a large bowl.
Credit:Will Dickey; Food Stylist: Ali Ramee; Prop Stylist: Julia Bayless
Make cookie batter:
Whisk egg whites until frothy.
Stir egg whites and vanilla into powdered sugar mixture.
(Batter will be very thick.)
Credit:Will Dickey; Food Stylist: Ali Ramee; Prop Stylist: Julia Bayless
Stir in chopped chocolate and pecans until well combined.
Cool on baking sheet 5 minutes; transfer to wire racks, and cool completely, about 15 minutes.
Some flourless cookies use a “nut flour” like almond flour or peanut flour.
