makes 9 large cookies
It’s hard not to love these cookies. They’re super simple, light yet rich at the same time. And they’re gluten free.
Inspired by the lovely Heidi Swanson who blogs over at 101 Cookbooks.
60g (2oz) pecans + extra to decorate
225g (8oz) icing (powdered) sugar
25g (1oz) cocoa powder
2 egg whites
1. Preheat oven to 160C (320F). Line a large tray with baking or parchment paper.
2. Whizz pecans in a food processor until finely ground. Combine ground pecans, sugar, cocoa powder and egg whites in a bowl.
3. Spoon into 1 tablespoon piles on the baking tray. Allow room for them to spread.
4. Top each with pecan halves.
5. Bake for 12-15 minutes or until puffy and starting to crack. Cool on the tray.
Will keep for a few weeks in an airtight container.
double choc – stir in a handful of chocolate chunks or chips.
espresso – add in a teaspoon or so of instant coffee granules.
blond puddle cookies – skip the cocoa powder and add in a teaspoon of vanilla extract.
chunky – stir in about half a cup of roughly chopped pecans or walnuts with the other ingredients.
nut free – replace the ground pecans with 2 tablespoons of plain (all-purpose) flour.
Problem Solving Guide
too dry – If you over bake these cookies they become quite dry and brittle like meringues. I like to leave them so they’re still a little chewy in the middle.
too large – these cookies do spread quite a bit. Next time try smaller spoonfuls of mixture. You may need to bake in two batches.
sticking to the tray – These cookies can be quite sticky. Baking on a silicone or silpat sheet will help. But I’ve found my best quality baking paper does the trick.
Needs an air tight container or seal in plastic zip lock bags.
dark chocolate, sugar
straight up – heavenly on their own. Better at room temperature than straight out of the oven.
cheesecake sandwich – serve cookies sandwiched with softened creamcheese.
puddle cookie ice cream – break cookies into little chunks and serve sprinkled over chocolate or vanilla ice cream.