Flourless Pecan Chews

When I first was diagnosed with Celiac, I was just starting a new job in the healthcare industry that was located right next door to our towns local health food store. It was quite convenient for me, having my store a few feet away. I would often pick up a little something-something for lunch, and was able to get my grocery shopping done after work without having to drive anywhere. There was that one time that I set off the offices alarm, and every store patron next store came to gawk at me-but thats a story for another day.

During my time working in that area, I would often stop by to get a little treat from the bakery. While they had an assortment of baked goods, some gluten free and some not- my favorite treat has always been the pecan chew. A cookie with the perfect balance of crunch/chew and sweet/salty. They also have a chocolate chew, which is just as delectable but far less special. You can find those anywhere. Near the end of my time in that occupation, this store moved into a bigger location which happens to be closer to my home. So it all worked out quite well for me. What doesn't work for me, is that it recently got bought out by Whole Foods, and no longer carries half of the things that I need. And the layout is all wonky now, so if they do have what I need, I have no idea where to find it.

 So a few months ago (yes, months!) I finally decided to make my own pecan chews. It was a bad idea. I think it might be better for my health to pay two dollars for one giant cookie, then make a million cookies and eat them all. I mean, having nuts in it does not counteract the sugar high this cookie gives. Major rush.

This recipe is pretty easy, only five ingredients, and about five minutes of hands on time. Easy-peasy.

Here is the recipe:

2 1/2 Cups Brown Sugar

3/4 tsp Salt

1tsp Vanilla

6 cups pecans / coarsely chopped

1/2 cup Egg Whites 

Preheat oven to 350degrees. In large bowl, combine first four ingredients and beat at low speed with electric mixer. Once combined, slowly pour in egg whites until mixed thoroughly. Increase mixer speed to medium, and beat for 4-5 minutes, scraping sides of bowl as needed. 

On greased cooke sheet, drop 1 inch balls 3 inches apart. Flatten cookies slightly with spoon.

Bake 10-12 minutes, until edges are slightly browned. Remove from oven, and immediately transfer from hot pan to cooling rack. 

Let cool completely before eating.

yield: 2-3 dozen. (varies by cookie size)

Also, click here for a handy-dandy printable recipe!