Gluten-Free Chocolate Pecan Cookies
From PBS Kitchen Explorers
Alice Currah of SavorySweetLife.com
These beautiful cookies are gluten-free and fabulous! I love their chewy texture and how simple they were to make. At first I thought it would be too much work but quickly found out that everything came together in no time at all. I didn't have a stainless steel bowl (mine have rubber on the bottom) for heating up the egg mixture so I just used a small saucepan. I think we were able to get about 18 cookies give or take a couple. This recipe is a keeper, two thumbs up (and a snap) from the whole family!
- 1/4 cup sweet rice flour (I used almond flour since I didn't have any rice flour)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 8 ounces bittersweet chocolate chips
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup sugar
- 2 teaspoons pure vanilla extract
- 1-1/2 cups of water
- 1 cup toasted pecans, coarsely chopped
- 6 ounces semi-sweet chocolate chips
- Parchment paper
Preheat oven to 350 degrees.
In a small bowl, mix the flour, baking powder, and salt together, set aside.
Place bittersweet chocolate chips and butter in a microwave-safe bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to do this until all the chocolate chips have melted and the mixture is smooth, set aside.
In a stainless steel bowl slightly larger than a medium pot, whisk the eggs, sugar, and vanilla thoroughly.
Boil water in a medium pot and reduce heat to a low simmer.
Rest stainless steel bowl with the egg mixture on top of the pot of simmering water. Make sure the bowl is bigger than the mouth of the pot.Whisk egg mixture until it is lukewarm and then add it to the chocolate mixture, stirring until everything is well combined.
Add the flour mixture, semi-sweet chocolate chips, and pecans to the chocolate mixture. Your batter will look like thick cake batter. Don't worry they will bake up nice and look just like "real" cookies!
Scoop dough (it will look very wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper 2 inches apart from each other. Bake for 14 minutes until the surface of the cookies look dry and set.
With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes (We couldn't wait that long, 15 minutes and our cookies were good to go.)