Don’t these cookies look amazing well they are…..and they have
No FLour ~ No Fat !
They do have nuts but, no added fat to the recipe. We all love these cookies. There was a bakery in the little town I grew up in Mississippi called M & M Bakery. They had a cookie just like these. Oh, how I loved those cookies. I worked on this recipe for over a year and got it just about like I remember. I hope you enjoy them. Feels like home when I have one of these ~ takes me back years!! YUM!! Love these cookies! Light, crispy and lots of nuts, then nice and chewy on the insides!! Heavenly!!
13 oz 10X powder sugar
1 oz unsweetened Hershey’s cocoa
1/2 oz dark Valrhona Cocoa Powder or Hershey’s if can not find other
1 teaspoon salt
3 large egg whites
1 teaspoon Vanilla
9 oz chopped pecans
Sift all dry ingredients together ~ I just add all to my standing mixer and mix well with the whisk attachment. Turn mixer on low and add one egg white at the time making sure that each is mixed in before adding the next. Add vanilla and turn mixer on med ~ high and then beat for 2 minutes. The batter will be quiet thick like a brownie. Fold in pecans. Line a baking sheet with parchment paper other wise they are hard to remove them. Spoon 1 tablespoons of batter or more per cookie. Bake for about 12 minutes let cool completely before removing them from the pan. I also make them really large and use an 1/8 cup measuring spoon. You will need to increase your cooking time to 18 minutes in this case.
Once your cookies are all measured out, flatten out with the back of a spoon. Then let rest for 15 minutes on the counter. This makes a skin form on the outside making them crispy on the outside and chewy on the inside ~ perfection!! Bake for the 12 ~ 18 minutes.
I would love for you to follow along with Angie’s Southen Ktichen by getting our post each week. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.