Gluten-Free, Dairy-Free Pecan Brownie Cookie Recipe

MAKES 26 COOKIES The fact that these cookies from New York’s By the Way Bakery are incredibly easy to make from everyday ingredients is not the reason we’re obsessed with them. It’s their crisp, chewy texture and luscious, chocolaty taste that has us hooked. Make them all at once or scoop tablespoon-size dollops of batter onto parchment paper, freeze them, and store in an airtight bag in the freezer, so they’re ready to pull out and bake any time there’s demand.

Author Helene Godin

Ingredients

  • 4 ounces bittersweet chocolate 70% cacao and dairy-free, if desired (BTW Bakery uses Callebaut)
  • 3 cups confectioners’ sugar
  • ¾ cup unsweetened cocoa powder BTW Bakery uses Cacao Barry Extra Brute 100% Cocoa Powder
  • 1 teaspoon kosher salt
  • 2 egg whites
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup pecan pieces

Instructions

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Finely chop the chocolate in a food processor or by hand. In a large bowl, whisk the confectioners’ sugar, cocoa powder, and salt. Whisk in the egg whites, egg, and vanilla. Fold in the chocolate and the pecans. Drop dough onto baking sheets by the tablespoon, spacing 2 inches apart. Bake, rotating the baking sheets once, for 10 to 12 minutes, until the cookies are crackled on top and set just around the edges. Transfer the baking sheets to a wire rack and let the cookies cool on the pan.

Want more of Chef Helene Godin’s gloriously gluten-free, dairy-free dessert recipes? Get the Winter 2015 print or digital issue here!

Photo Maren Caruso

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.