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Believe it or not, these chewy, brownie-like cookies are gluten free. Try not to eat them all in one sitting--our Test Kitchen found them especially hard to resist.

Pam Lolley
This Story Originally Appeared On southernliving.com

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Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Makes about 20
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Sift together powdered sugar, cocoa, and salt in a large bowl.

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  • Whisk egg whites until frothy. Stir egg whites and vanilla into powdered sugar mixture. (Batter will be very thick.) Stir in chopped chocolate and pecans until well combined.

  • Drop cookies 3 inches apart using a 1 1/2-inch cookie scoop (about 2 tablespoons) on a parchment paper-lined baking sheet lightly greased with cooking spray.

  • 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.

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