Fudgy Flourless Chocolate-Pecan Cookies

Filled with toasted chopped pecans and gooey pockets of melted chocolate, you won't believe these cookies are flourless and gluten-free. And, thanks to whipped egg whites, these flourless chocolate cookies are airy and crisp on the outside while remaining soft and gooey on the inside—they're essentially a brownie in cookie form.

Unsweetened cocoa and semisweet chocolate make these cookies an ode to all chocolate lovers out there. The added bonuses? You only need 15 minutes of active prep time and a single bowl to mix all the ingredients.

Not only are they fancier than your typical chocolate cookie, but these cookies are also perfect for displaying on any platter or cookie stand at your next church potluck or Sunday supper—so don't hide these away unless you're saving them for yourself!

The Secret to Flourless Chocolate Cookies

These chocolate-pecan cookies rely on egg whites, not flour, to act as a binder and provide structure, making them gluten-free as well as delicious.

The addition of powdered sugar is also responsible for bringing the batter together and results in a cookie that's light with crispy edges and has gooey, chocolatey pockets thanks to the chunks of semisweet chocolate.

Fudgy Flourless Chocolate Cookie Ingredients

You'll never believe that these cookies are made without a speck of flour. Here's everything you'll require to make a batch of flourless chocolate-pecan cookies.

• Powdered sugar: Also known as confectioners' sugar, powdered sugar is a key ingredient in these flourless cookies. It's responsible for binding the batter and providing structure to the cookies as they bake. Out of powdered sugar? You can easily make some by blending regular sugar in a food processor until it's fine and resembles the same consistency as powdered sugar.
• Unsweetened cocoa: The richness of these cookies comes from the addition of unsweetened cocoa. If you want a cookie that's heavy on the chocolate and less sweet, use a dark unsweetened cocoa like Hershey's Special Dark.
• Salt: Salt helps enhance the various flavors used in these flourless chocolate cookies.
• Egg whites: An integral ingredient in this recipe, egg whites give these flourless cookies structure as they bake. What makes this recipe incredibly simple is that you only need to whip the egg whites until foamy and not until stiff peaks form like when making meringue.
• Vanilla extract: Apart from a delicately sweet taste, the use of vanilla extract here is just like the addition of salt—it helps enhance the flavor profiles of all the other ingredients used in this flourless chocolate cookie recipe.
• Semisweet chocolate: The recipe calls for four ounces of chopped semisweet chocolate, but you can also use high-quality semisweet chocolate chips—we recommend Ghirardelli.

How To Make Fudgy Flourless Chocolate Cookies

These simple flourless cookies are a snap to bring together. You just have to pay a bit of attention when it comes time to whip the egg whites.

Step 1. Mix dry ingredients: Sift the dry ingredients, i.e., the powdered sugar, unsweetened cocoa, and salt, into a large mixing bowl.

Step 2. Whisk egg whites: Beat the egg whites until frothy—an electric mixer will provide the best results.

Step 3. Combine wet and dry ingredients: Stir the vanilla extract and egg whites into the sifted dry ingredients. Add in the semisweet chocolate and pecans, and stir until well combined. You'll end up with a thick batter.

Step 4. Bake the cookies: Using a cookie scoop, scoop out cookies onto a parchment-lined and lightly greased baking sheet. Bake according to instructions. Let the flourless chocolate cookies cool completely before eating.

How To Store Flourless Chocolate Pecan Cookies

While you're most likely not going to end up with leftovers—these cookies are just that good—you can store any remaining cookies in an airtight container or a zip-top bag to keep them moist for several days.

Don't want to bake the entire batch? Bake half, and freeze the rest for later. All you need to do is form the cookies on a baking sheet and freeze them until firm. Then, transfer them into a freezer-friendly zip-top bag or airtight container and store until ready to bake.

Tips for a Moist and Chewy Cookie

• The best way to keep these flourless chocolate cookies moist comes down to two things: not overbaking the cookies and storing them in an airtight container.
• If you have time, refrigerate your cookie dough before baking. Not only does it allow the flavors to infuse, but you'll end up with a soft, chewy cookie when baked.

Editorial contributions by Christabel Lobo.