Gluten-Free Chocolate Pecan Cookies

"This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness."
photo by La Dilettante photo by La Dilettante
photo by La Dilettante
Ready In:
4 dozen


  • 3 cups confectioners' sugar
  • 12 cup plus 3 tablespoons unsweetened cocoa powder (natural or Dutch-process, Moore uses Valrhona)
  • 14 teaspoon salt
  • 2 12 cups pecans, toasted and chopped
  • 4 large egg whites, at room temperature
  • 1 tablespoon pure vanilla extract


  • 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.

Questions & Replies

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  1. These are incredibly delicious. My celiac friend LOVES them so I make a batch to take to her every time we meet. Lightly crisp outside and fudgy chewiness inside. So satisfying.


<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five!&nbsp; There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper).&nbsp; I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers.&nbsp; I still kind of miss those!&nbsp; I'm not a purist; now and then a bit of grilled salmon is I've stopped trying to label myself!</p> <p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good.&nbsp; I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there.&nbsp; Sometimes I do my best menu-planning while strolling along the sidewalk!</p> <p>My married daughter in San Antonio got my cooking gene for sure.&nbsp; We love nothing better than getting in the kitchen together when I visit her, or when she comes home.&nbsp; Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus.&nbsp; She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p> <p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors.&nbsp; I'm happy to do the appetizers and sides in the INDOOR kitchen!</p> <p>I love Italy and France, and have many recipes scribbled on napkins from my trips there.&nbsp; I'm in an Italian study group, and the six of us enjoy getting together and trying recipes.&nbsp; My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you,, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p> <p><br /> <br /><img src= alt=/ /></p>
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