Red Velvet NYCFlourless Chocolate Pecan Cookies Kit
Makes 28 cookies$1.07/Per Serving
These stunning gluten-free chocolate cookies are rich, nutty, and easy to make. These cookies are a delightful alternative for anyone with a gluten intolerance.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make impressive, bakery quality cookies in under an hour! Includes all the pre-measured ingredients, plus baking sheet parchment paper liners. (from Red Velvet NYC)
1 out of 3
Equipment You'll Need:
- 2 baking sheets
- 2 small bowls
- 2 small spoons
- Small heatproof bowl
- Large bowl
- Medium bowl
- Electric mixer
- Wire rack
From Your Pantry:
- 4 eggs
- Gluten Free
- Dairy Free
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F and position oven racks in the upper and lower thirds of the oven. Take out 4 eggs from your refrigerator. In two small bowls, separate eggs into whites and yolks; set aside whites and use yolks for another culinary adventure (perfect for homemade mayo, or lemon curd!).
Spread the pecan flour on a baking sheet. Toast in the oven until lightly browned and fragrant, about 5 to 7 minutes. Remove from oven and aside to cool. In a medium bowl, using an electric mixer or whisk, beat the egg whites until soft peaks form, and set aside. STEP 3
In a large mixing bowl, whisk together sugar, cocoa, and salt. Add the toasted pecan flour and stir to combine. Add the egg whites and vanilla extract. Using a spatula, fold the ingredients together until *just* combined. Do not over-fold, to keep the batter as airy as possible. STEP 4
Line 2 large baking sheets with parchment paper provided. Using two small spoons, scoop 1” rounds of batter and place onto the baking sheets (12 to 14 per sheet) with 2” of space between them. Gently press a pecan half in the center of each cookie. STEP 5
Bake for a total of 15 to 16 minutes. After the fi rst 7 minutes, shift the pans from top to bottom and from front to back. Continue baking for another 8 to 9 minutes or until the tops are lightly cracked and cookies feel fi rm to the touch. Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. STEP 6
In a small heat-proof bowl, melt bittersweet chocolate in two (or three) 15-second increments in the microwave, stirring each time. Be careful not to burn it! Once melted, use a spoon to drizzle chocolate over cookies, making a back-and-forth motion to create lines across the cookies. Allow the chocolate to set. Enjoy!
|Serv. Size 1 cookie (34g)|
|Amount Per Serving
|Calories 150||Calories From Fat 80|
|% Daily Value *|
|Total Fat 9g||14%|
|Saturated Fat 2g||10%|
|Trans Fat 1g|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||8%|
|** Contains less than 2 percent of the Daily Value of these nutrients.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Calories per gram:|
|Fat 9 · Carbohydrate 4 · Protein 4|
Confectioner's Sugar, Pecan Flour, Egg White, Bittersweet Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Milk Fat, Soy Lecithin (Emulsifier), Vanilla), Cocoa Powder, Pecans, Salt.
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