If you live in Austin, you can buy Pecan Chewies at the Central Market for about $5.00 a pack, but the homemade version is lighter and crisper. Plus, you can use whatever brand cocoa powder you want. For this batch, I used Scharffen Berger natural unsweetened cocoa and Texas pecans.
Update: Pecan Chewies are easy, but you do have to work quickly when spooning them onto the baking sheet so that the batter won't run too much. If you're a novice baker or are just new to this type of flourless cookie, you may want to make a quick half batch first.
Recipe
Pecan Chewies
Chocolate cookies made with egg whites and pecans.
Ingredients
- 1 ¾ cup powdered sugar
- ⅓ cup unsweetened natural cocoa powder
- ⅛ teaspoon salt
- 2 large egg whites
- ½ teaspoons vanilla
- 1 ⅓ cup toasted and finely chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line two large baking sheet with parchment paper or nonstick foil.
- Stir powdered sugar, cocoa powder, and salt together in a bowl
- Place egg whites in very clean metal or glass mixing bowl. Add the sugar mixture and stir with a rubber scraper, scraping sides of bowl, until ingredients are well mixed and batter is smooth and thick.
- With a handheld electric mixer, beat for exactly two minutes. Mixture will thicken slightly, but it will not be light and fluffy like meringue. Stir in pecans.
- Working quickly, drop the batter onto the baking sheets by rounded tablespoons, spacing about 2 ½ inches apart. Bake the cookies on the center and lower rack for 10-12 minutes or until dry, puffed and cracked on the surface.
- Let the cookies cool for about 5 minutes on the parchment paper. Carefully remove cookies and let cool completely on a wire rack.
- Store cookies in an airtight container or freeze.
Notes
To toast the pecans, spread on a baking sheet and bake at 350 for about 6 to 8 minutes or toast in a dry skillet.
Tried this recipe?Let us know how it was!
Anna says
Sandy, that's interesting about the oil content. I usually use pecans because I like the flavor, but I've also had success with hazelnuts. I hope you like the recipe! They may spread a bit when you first put them on the tray, but they should puff up in the oven.
Sandy fuller says
we used to make these with pecans a long time ago at my dad's bakery. never could use other nuts as the oil content was to high and they would spread too much. we would mix a big batch then pull the from the cooler to scoop out. yummm..glad to fi d this in a reasonable size batch! all my recipes are pounds and quarts
Denise says
These look a lot like my favorite cookie at a local bakery, but their's are espresso flavored and don't have nuts. I think I'll use your recipe as an experimental base. Thanks!
snooky doodle says
a good start of year !! these look delicious 🙂
Sue says
This sounds exactly what I would have liked to bake today. Chocolate and pecans ! Mmmmmmm!!! Unfortunately I don't have any pecans. 🙁 Somehow I ended up with three bags of english walnuts. Nuts were on sale so I picked up what I thought was a bag of walnuts and a bag of pecans, but when I went to get out the pecans I discovered both of the new bags were walnuts. No one here loves walnuts so it's going to be a chore to get rid of these. I think some are destined for the freezer. It's turning into a non-baking day here. Happy New Year everyone!
VeggieGirl says
These look special to me!! 🙂
Anna says
Katrina, yes. I consider them health food. Lol. They are seriously good. Let me know if you try them.
Katrina says
Yummy! And pretty much low-fat, besides the good fats--dark chocolate and nuts!
Happy New Year!