Texas Pecan Chewies

Some cookies get all the attention—Chocolate Chip, Snickerdoodles, Peanut Butter—but today, I want to shine a light on a cookie that deserves way more love: Pecan Chewies.

My Introduction to Pecan Chewies

I first discovered these gems at Central Market in Austin, TX, where they were sold in their bakery section. One bite, and I was hooked. The intense chocolate flavor paired with the slight crunch of pecans was irresistible. They reminded me of a cross between a brownie and a meringue—light yet fudgy, sweet but balanced by the deep cocoa.

But then, as these things go, we moved to Chicago, and suddenly, no more easy access to Pecan Chewies. I had two choices: live without them or figure out how to make them myself. (Obviously, I went with option two.)

Homemade Version

After some testing, I nailed down a homemade version that’s just as good—maybe even better—than the ones I used to buy. They’re simple to make, yet I’ve noticed that people tend to skip over this recipe. Maybe because they don’t recognize the name? Or they assume they’re just another chocolate cookie? Trust me, they are so much more.

Here’s why you should give them a try:

• No flour – Naturally gluten-free, if that matters to you.
• Big chocolate flavor – Made with cocoa powder for an intense, pure taste. You can use Dutch or natural.
• Super chewy – Egg whites create that perfect chewy texture with a crisp shell
• Minimal ingredients – You may have everything in your pantry already, or at least if you are a pecan lover.

How to Make Pecan Chewies

The process couldn’t be easier.

1. Toast the pecans – This step is highly recommended. Toasting brings out their flavor and adds extra crunch.
2. Mix the dry ingredients – Whisk together confectioners’ sugar, cocoa powder, and a pinch of salt.
3. Add the egg whites – Stir them in until a thick, glossy batter forms. You’ll then beat the mixture to thicken.
4. Fold in the pecans – Stir in the chopped pecans, making sure they’re evenly distributed.
5. Scoop and bake – Drop spoonfuls onto a baking sheet and bake until the tops are shiny and cracked.

Why You'll Love Them

If you’re a fan of brownies with crackly tops, these cookies will be your new favorite. They have that same delicate, crisp exterior but a rich, chewy center that’s almost fudge-like. The pecans add a buttery crunch, making them even more satisfying.

They’re also great for gifting because they look fancy (that shiny top!) but take barely any effort. Plus, since they’re naturally gluten-free, they’re a safe option for friends who can’t have flour-based treats.

Give Pecan Chewies a Chance!

When you’re browsing cookie recipes, it’s easy to skip over one that doesn’t have melty chocolate chunks or a classic name. But trust me, these cookies deserve a spot in your rotation. If you love chewy, chocolatey, nutty desserts, you won’t regret making them.

But Don't Try Making Them Keto

Actually, you can, but you get a different cookie! I tried using a powdered allulose blend (Lakanto) and got something along the lines of a chewy yet soft brownie cookie. They actually weren't bad, just a different texture. They might stay crisp with a powdered erythritol blend, but allulose tends to make things chewy and soft. For this Keto version I used 100 grams of Lakanto allulose monk fruit blend plus 1 teaspoon of cornstarch.

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Recipe

Pecan Chewies

Anna

Chocolate cookies made with egg whites and pecans.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

 

• 1 ¾ cup powdered sugar (200 grams)
• ⅓ cup unsweetened natural cocoa powder (35 grams)
• ⅛ teaspoon salt
• 2 large egg whites (70 grams)
• ½ teaspoon vanilla
• 1 ⅓ cup toasted and finely chopped pecans (140 grams)

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 or the whisk attachment of a stand 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.

Keyword pecan pie

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