Gluten Free Chocolate Pecan Cookies Recipes

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

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.)

GLUTEN-FREE CHOCOLATE PECAN COOKIES

Steps:

• Mix cocoa, sugar, and pecans.
• Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
• Drop by spoonfuls onto baking sheet lined with parchment.
• Bake at 350 for 14-16 minutes. Remove to rack to cool.
• Pour a glass of milk and eat half of them yourself.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

CHOC-PECAN COOKIES - GLUTEN-FREE

Steps:

• Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
• Process the 1.5 cups of pecan pieces until ground finely.
• Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
• Add the egg and beat until combined.
• Sift in the flours and then add the chopped chocolate.
• Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
• Bake about 20 minutes and cool on trays.
• Drizzle the cookies with melted chocolate.