Chocolaty. Chewy. Low-fat. Gluten-free.
An all-around great cookie.
(If you leave out the pecans, they'll be fat-free, too.)
makes about 4 dozen
2 cups whole pecans
3 large egg whites
2 1/4 cup powdered sugar
6 tablespoons unsweetened cocoa powder
Pinch of salt
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Arrange the pecans on a rimmed baking sheet in a single layer and toast them for 7-8 minutes (set the timer so they don't get burned and bitter!). Remove from oven, transfer to a bowl, let cool, and coarsely chop.
Reduce oven temperature to 300. Line baking sheets with parchment paper or silicone mats.
In a large bowl, briskly whisk the egg whites until foamy, about 30 seconds. Stir in the powdered sugar, cocoa, salt, vanilla, and pecans. Using a 1-inch-diameter scoop, drop spoonfuls of dough 1 1/2 inches apart on the prepared pans. Bake for 8-10 minutes, until set and shiny, with zigzag cracks on top (very important!). Remove from the oven and let cool on the pans for 5 to 10 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely.
The cookies will keep for up to 1 week in an airtight container or 3 weeks tightly wrapped and frozen.
From: The Pastry Queen Christmas: Big-Hearted Holiday Entertaining Texas Style