Fudgy Pecan Cookies

Ground pecans take the place of flour in these intensely chocolaty, chewy gems. Their brownie-like shiny, cracked surface is due to the whipped eggs, so be sure to beat them for the full amount of time as directed.

8 oz. semisweet chocolate, chopped
1/4 cup unsalted butter, cut up
1 cup chopped pecans
3/4 cup packed dark brown sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla extract
1 (12-oz.) pkg. semisweet chocolate chips

1. Heat oven to 350ºF. Place chopped chocolate and butter in medium microwave-safe bowl. Microwave on high 30 seconds; stir. Continue to microwave at 10-second intervals until chocolate is almost melted. Stir until melted and smooth. Cool to room temperature.

2. Meanwhile, pulse pecans and 1/4 cup of the brown sugar in food processor until finely ground. Place in small bowl; whisk in baking powder and salt. Beat remaining 1/2 cup brown sugar, eggs and vanilla in large bowl at medium speed 3 minutes or until light and foamy. At low speed, beat in melted chocolate mixture. Beat in pecan mixture. Stir in chocolate chips. Drop 1 1/2 tablespoons dough per cookie onto parchment paper-lined baking sheets.

3. Bake 9 to 10 minutes or until shiny and lightly cracked. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

3 1/2 dozen cookies

PER COOKIE: 110 calories, 7.5 g total fat (3.5 g saturated fat), 1 g protein, 13 g carbohydrate, 10 mg cholesterol, 30 mg sodium, 1 g fiber

Try another gluten-free cookie: the Toasted Oatmeal M&M Cookie.


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