I know. I too have been itching for that recipe for the fat free chocolate cookies from Whole Foods, but I can’t find something that’s quite right. My cookies turn out too flat or too gummy, or something nasty in the middle.
But not these.
I saw this recipe and thought I would try it, not thinking about the Whole Foods cookies, but just thinking yummmm flourless chocolate anything should be great.
So I made them.
AND THEY ARE JUST LIKE THE WHOLE FOODS COOKIES. Except not fat free. But since fat free things don’t necessarily have less calories than regular dessert items, just do it. Heck, it’s a cookie, you can’t expect it to be fat free.
These cookies are for Sarah. She will like them the most.
Flourless Double-Chocolate Pecan Cookies
adapted from Everyday Food
makes 12 giant cookies
- 3 cups powdered sugar
- 3/4 cup hershey’s extra dark cocoa
- 1/4 teaspoon coarse salt
- 3 ounces bittersweet chocolate, chopped
- 1/3 cup semi sweet chocolate chips
- 1/2 cup chopped pecans
- 4 large egg whites, beaten slightly
- Preheat oven to 350.
- Mix sugar, cocoa, and salt in a bowl. Stir in the chopped chocolate, chocolate chips, and pecans.
- Stir in egg whites just until mixture is consistent
- Drop 1/4 cup scoops of batter on two parchment-lined baking sheets.
- Bake 20 minutes, rotating cookie sheets halfway through.
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