Best 3 Flourless Double Chocolate Pecan Cookies Recipes

In the realm of delectable desserts, flourless double chocolate pecan cookies reign supreme, tantalizing taste buds with their rich, fudgy texture and symphony of chocolate flavors. These cookies, characterized by the absence of flour, embark on a culinary journey that showcases the harmonious blend of premium cocoa powder, luscious chocolate chips, and the nutty crunch of pecans. As you embark on this baking adventure, let us guide you through the culinary maze, uncovering the secrets to creating these delectable morsels that will leave you and your loved ones spellbound.

Here are our top 3 tried and tested recipes!

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

Flourless Double-Chocolate Pecan Cookies image

These chewy cookies are gluten-free -- great for people with celiac disease or a wheat sensitivity.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 12

Number Of Ingredients 6

Ingredients

3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Steps:

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

Nutrition Facts : Calories 381 g, Fat 21 g, Fiber 3 g, Protein 4 g

DOUBLE CHOCOLATE PECAN COOKIES

Double Chocolate Pecan Cookies image

I received this recipe from my sister-in-law more than 35 years ago. Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking. -Marilyn Spangler, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 6 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1 cup chopped pecans

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 73mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

GHIRARDELLI FLOURLESS FUDGY CHOCOLATE CHIP COOKIES

Ghirardelli Flourless Fudgy Chocolate Chip Cookies image

Chocolate-forward with a nice crunch from pecans, these cookies boast two types of chocolate with a delightfully crisp outside and a rich, fudgy interior. Pro tip: Make sure to whisk the egg whites until they are very foamy--this gives the cookies the 'lift' they need.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h10m

Yield 20

Number Of Ingredients 8

Ingredients

1 cup finely chopped pecans
Cooking spray
3 cups powdered sugar
⅔ cup Ghirardelli Premium Baking Cocoa
¼ teaspoon table salt
3 large egg whites, at room temperature
2 teaspoons vanilla extract
1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

Steps:

Preheat the oven to 350 degrees F.
Place pecans in a single layer on a baking sheet, and bake in preheated oven until toasted and fragrant, 6 to 8 minutes, stirring halfway through. Let cool completely, about 20 minutes.
Line 2 large baking sheets with parchment paper; lightly coat parchment with cooking spray.
Sift together powdered sugar, Ghirardelli Premium Baking Cocoa, and salt in a large bowl. Whisk egg whites in a separate bowl until frothy, about 1 1/2 minutes. Stir egg whites and vanilla into powdered sugar mixture. Batter will be very thick. Stir in Ghirardelli Bittersweet Chocolate Chips and toasted pecans until well combined.
Using a 1 1/2-inch cookie scoop (about 2 tablespoons), scoop dough, and place 3 inches apart on prepared baking sheets.
Bake in preheated oven until tops are shiny and cracked, 8 to 10 minutes. Cool on baking sheet 5 minutes; transfer to wire racks and cool completely, about 15 minutes.

Nutrition Facts : Calories 170.8 calories, Carbohydrate 25.9 g, Fat 8.5 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 2.9 g, Sodium 37.7 mg, Sugar 22 g

Tips:

Use high-quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 70%.
Don't overmix the batter. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies at a high temperature. This will help them develop a crispy exterior and a chewy interior.
Don't overbake the cookies. Overbaking will make them dry and crumbly. Bake the cookies just until they are set.
Let the cookies cool completely before serving. This will help them firm up and develop their full flavor.

Conclusion:

These flourless double chocolate pecan cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these cookies a try. You won't be disappointed!