Flourless Chocolate Pecan Brownie Cookies
These Flourless Chocolate Pecan Brownie Cookies are rich, fudgy, chewy, and loaded with chopped chocolate and toasted pecans. With crackly brownie tops and gooey centers, they’re the perfect naturally gluten-free dessert for chocolate lovers.
- Prep Time: 10 MINUTES
- Cook Time: 12 MINUTES
- Total Time: 22 minutes
- Yield: 12 COOKIES 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 3 large egg whites
- 2 teaspoons vanilla extract
- 1 semi-sweet chocolate bar, chopped
- 1 cup toasted pecans, chopped
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together powdered sugar, cocoa powder, and salt.
- Add egg whites and vanilla extract. Stir until a thick, glossy batter forms.
- Fold in the chopped chocolate and toasted pecans.
- Scoop heaping tablespoons of batter onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 12–14 minutes, or until the tops are shiny and crackly.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
- Toasting the pecans adds incredible flavor and crunch.
- Do not overbake; the centers should remain soft and fudgy.
- For extra chocolate flavor, use dark chocolate instead of semi-sweet.
- Sprinkle with flaky sea salt immediately after baking for a bakery-style finish.
Make It Your Own
- Add 1 teaspoon instant espresso powder to deepen the chocolate flavor.
- Swap pecans for walnuts or hazelnuts.
- Stir in ½ cup chocolate chips for even more gooey chocolate.
- Finish with a dusting of powdered sugar before serving.