We’re lucky. Whether we should or not (and often we should not), in our house we can eat pretty much whatever we like. No dietary restrictions, allergies, etc. to work around. Nothing’s really off-limits unless it’s just because we don’t care much for it. So, short of playing around with the occasional sugar-free recipe, I’ve never really tried much in the way of modified recipes.
Until now.
I imposed on myself sort of dual-purpose challenge… first, I wanted to try my hand at a gluten-free recipe to give to an acquaintance who has a daughter with celiac disease… and second, I wanted to put together a gluten-free cookie featuring mesquite flour.
What a fun way to stretch myself in the kitchen!
I had a particular cookie in mind when I set out on my little adventure… a cookie I had once upon a time about two years ago. It was fudgy and nutty and had a crackly top not unlike a brownie. It seemed like it might make an easy transition to being flour-free and still have a satisfying cookie texture.
I tried eggs versus egg whites… I tried cocoa versus melted chocolate… I tried varying amounts of mesquite flour. And, finally, I found my winner.
We liked them. The young lady I gifted half of the last batch with liked them. And I think this recipe’s a keeper. And, bonus, that makes three good cookie recipes that incorporate mesquite flour (the others are here and here if you’re interested).
Chewy Dark Chocolate Pecan Cookies
(makes approximately 18 cookies)
2 1/2 cups confectioners sugar
1/2 cup cocoa powder
1/4 cup mesquite flour
1/4 teaspoon cinnamon
pinch salt
4 oz. good quality dark chocolate
4 egg whites
2 cups pecans, toasted and roughly chopped
Preheat oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper.
In a medium bowl, sift together the dry ingredients.
Place the chocolate in a microwave-safe bowl and microwave in 30 second intervals until just melted. Set aside.
Whisk the eggwhites on high until stiff peaks form, about three minutes. Alternately add the dry ingredients and the melted chocolate to the egg whites, beginning and ending with the dry. Mix until ingredients are completely combined, stopping once to scrape down the sides of the bowl.
Fold in pecans.
Drop by heaping tablespoonfuls onto cookie sheets, spacing the cookies about two inches apart.
Bake for 18 minutes. Remove from oven and allow the cookies to cool for 7-10 minutes before carefully removing to a wire rack to cool completely.
Store in an airtight container.
(I’m also envisioning these with dried cherries or chocolate chunks - or both! - mixed into the batter along with the pecans. YUM!)
12 responses so far ↓
RecipeGirl // April 9, 2008 at 2:15 am
I’ve not ever come across mesquite flour. Is this something they might have at Whole Foods? Looks like they might be worth trying!
Lydia (The Perfect Pantry) // April 9, 2008 at 7:11 am
I’ve been meaning to add some gluten-free desserts to my repertoire, too — seems there are more and more people I know with gluten intolerance, and I’d love to have a few recipes on hand for them. These cookies look luscious!
Patricia Scarpin // April 9, 2008 at 9:51 am
These are fantastic, Michelle. They look so dark and delicious! YUM, my friend.
LyB // April 9, 2008 at 9:57 am
These look amazingly chocolatey! I’d never heard of mesquite flour, it sounds interesting.
Kate // April 9, 2008 at 3:54 pm
I think its really sweet you made these for your daughter’s friend, I’m sure she doesn’t have that many people who go above and beyond simply “accommodating” her.
Cara // April 9, 2008 at 4:58 pm
Thanks so much for posting this! These look really yummy, and I’ve got a friend who recently found out he is gluten intolerant. I promised him some gluten-free baked goods…I may have to give your recipe a try!
Gretchen Noelle // April 9, 2008 at 10:05 pm
What an interesting combo. I have never tasted mesquite flour.
Erin @ The Skinny Gourmet // April 10, 2008 at 10:48 am
These look amazing. Hard to believe they are gluten free. People with gluten allergies have been struggling for so long to have good food. It is wonderful to see that with the new products available in stores and more and more people working out recipes, that all kinds of delicious options are opening up. I hope your friend’s daughter loved them!
Tartelette // April 10, 2008 at 2:28 pm
I encounter the same issues with friends who have celiac and thanks to the DBs who bake gf, I have been able to broaden my horizons. And now your recipe for those delicious looking cookies! Thanks!
Aran // April 11, 2008 at 5:35 am
This is going to be great for me! I am trying this for sure! My godson is on a gluten, dairy and soy free diet and I don’t see any of those here so here I come! The photos are beuatiful as always.
Deb // April 11, 2008 at 5:12 pm
I do the same thing all the time because my hubby cannot have any type of milk product. Have you ever tried to make lasagna without cheese! That is so nice of you to do this for your friend! They turned out very lovely and look like they would take care of any chocolate fix that one would need! I like your little star dish!
gretchen newton // April 11, 2008 at 6:36 pm
I am impressed with your mad skills and bee-u-tee-full pics. There are many people who will thank you for this recipe! I learned all about food allergies by watching the Celebrity Apprentice this year — Trace Adkins’ daughter was the focus.
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