Two weeks ago I went to Central Market and found these awesome gluten free cookies in the bakery called Chocolate Crispie Cookies, they were shiny and crispy on the outside, and chewy with pecan pieces on the inside and super addicting. So addicting that for the past 2 weeks I have been looking for the recipe so I can make them because going to Central Market isn't good for my checkbook!
I found the Chocolate Crispie Cookie Recipe through google search on THIS BLOG.
I double the recipe because I signed up to bring "something chocolate" to my MOPS meeting tomorrow. I'm sitting here waiting to finish making them all since I double the recipe and made a mistake on my first batch, I made them too big so it took FOREVER to cook them! Anyways, I did sample on of the first ones and it is very much like the Choclate Crispy Cookies at Central Market, however, I think these ones are sweeter, so maybe next time I'll leave out some of the sugar. Mine also look lighter in color then the ones at Central Market. To make these gluten free I substituted 1 Tablespoon Corn Starch for the 2 Tablespoons of flour. Well, anyways, I'm sitting here waiting for one of the batches in the oven to come out and then there will be another, I already have 3 batches done...I'm making 12 at a time. *sigh* So much for going to bed early tonight!!!
Pecan Chewy Chocolate Cookies
8 ounces chopped pecans
2 3/4 cups powdered sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 egg whites
1 teaspoon vanilla extract
8 ounces chopped pecans
2 3/4 cups powdered sugar
7 tablespoons unsweetened cocoa powder
2 tablespoons all-purpose flour
1/8 teaspoon salt
3 egg whites
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Place pecans on a cookie sheet and toast them for about 8 minutes. Let cool completely.
Reduce oven heat to 325 degrees F. Line cookie sheets with parchment paper or Silpats.
Place sugar, cocoa, flour and salt in mixer bowl and stir together. Beat in egg whites, one at a time, scrapping bowl. Beat in vanilla and continue beating at high speed for 1 minute. Stir in cooled, toasted chopped pecans.
Drop by tablespoonfuls onto cookie sheets, leaving about 2 inches between cookies for spreading. Bake 1 sheet at a time for 10-12 minutes, turning sheet halfway though baking time.
8 comments:
Those look so good! I love any cookie that's chewy.
These are even Better than Central market's. Thank you so much for working out this recipe and paying it! LOVE...LOVE....LOVE THEM!
These are even Better than Central market's. Thank you so much for working out this recipe and paying it! LOVE...LOVE....LOVE THEM!
Do you use a whisk or regular beater? 😀
I use the whisk beater 😄
I am excited to try your recipe! Thank you.
Hi. Are you saying you whip the egg whites or just beat them with a hand whisk? Thanks so much.
These cookies aren’t gluten free with all purpose flour in them.
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