Most people automatically think beer and barbeque when it comes to Father’s Day treats.
But if your Dad is anything like mine, you’ll really score extra brownie points if you remember to spoil him with something sweet. My Dad has one of the sweetest teeth I know. He’s the type of person who always has room for dessert no matter how big the meal has been.
Unfortunately my Dad also has some food allergies. We’re talking no wheat and no dairy. Not exactly an easy brief for baking. And that’s where these chocolate pecan cookies come in handy. With just 4 ingredients, they’re super simple. And even better is they are both chocolately rich and light at the same time.
Just the thing to show your Dad you care.
Print
Chocolate Pecan Cookies
- Total Time: 25 minutes
- Yield: 9 cookies
Description
These chocolate pecan cookies are a delightful treat that are both rich in chocolate flavor and light in texture, perfect for those with gluten and dairy allergies.
Ingredients
- 60g (2oz) pecans, plus extra to decorate
- 225g (8oz) icing (powdered) sugar
- 25g (1oz) cocoa powder
- 2 egg whites
Instructions
- Preheat your oven to 160°C (320°F). Line a large baking tray with baking or parchment paper.
- Place the pecans in a food processor and pulse until they are finely ground.
- In a large bowl, combine the ground pecans, icing sugar, cocoa powder, and egg whites. Mix until you have a smooth, thick batter.
- Drop tbsp of the batter onto the prepared baking tray, leaving space between each cookie as they will spread during baking.
- Decorate each cookie with a few extra pecan pieces on top.
- Bake in the preheated oven for 12-15 minutes, or until the cookies are firm to the touch and slightly cracked on top.
- Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
- Feel free to substitute pecans with other nuts like hazelnuts or macadamias for a different flavor.
- These cookies are best stored in an airtight container for up to a week.
- They make a great gift for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 22
- Sodium: 5
- Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Spring Strawberry Cake Roll
- Fluffy Banana Chiffon Cake
- Tamara’s Ultimate Cheesecake
- Blackberry Rosemary Corn Muffins
Frequently Asked Questions
These cookies have just 4 ingredients and no flour — how do they hold together?
The 2 egg whites act as the binder and provide structure, while the 225 g of icing (powdered) sugar absorbs moisture and gives the cookies their chewy-crisp texture. The finely ground pecans (60 g) add fat and body. I’d call them both “chocolately rich and light at the same time” — the egg whites give lift without any flour needed.
Can I use a nut other than pecans?
Yes — substitute pecans with hazelnuts or macadamias for a different flavor. Keep the same weight (60 g) and pulse them in a food processor until finely ground before mixing into the batter.
thanks alisha!
baking with ground nuts has become a whole new world to explore.. love the textures and flavours
Great recipe and love that it is made with ground pecans!