Chocpecancookiesglutenfree Recipes

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GLUTEN-FREE CHOCOLATE PECAN COOKIES



Gluten-Free Chocolate Pecan Cookies image

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.

Provided by La Dilettante

Categories     Drop Cookies

Time 20m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 72.7, Fat 4.2, SaturatedFat 0.4, Sodium 17, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 1

CHOC-PECAN COOKIES - GLUTEN-FREE



Choc-Pecan Cookies - Gluten-Free image

A recipe from Australian Women's Weekly "the little book of Chocolate". In Australia, White Wings cornflour is gluten-free . Makes 24 cookies.

Provided by Jubes

Categories     Dessert

Time 35m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups pecan pieces (180 grams)
125 g butter, softened
1/2 cup caster sugar (110 grams)
1/2 teaspoon vanilla extract
1 egg
1/2 cup brown rice flour (100 grams)
1/2 cup cornflour (cornstarch, ensure gluten-free)
150 g dark chocolate, chopped coarsely
24 whole pecans
50 g dark chocolate, melted for decoration

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.

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