Whole Foods Market Flourless Chocolate Cookies

2 3/4 cups (9 ounces) pecan halves (or walnuts)
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large organic egg whites, at room temperature
1 tablespoon pure vanilla extract

Preheat the oven to 350°. Position racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with silpats or parchment paper.

Spread the pecans on a large rimmed baking sheet and toast in the oven until they are golden and fragrant, about 9 minutes. Let cool slightly, then finely chop the pecans.

In a large bowl, whisk the powdered sugar with the cocoa powder and salt. Whisk in the chopped nuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in evenly spaced mounds by rounded tablespoons.

Bake the cookies for about 18-20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through. Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

Serving Size: 12 Cookies

Number of Servings: 12

Recipe submitted by SparkPeople user SUGRPLUMFAIRY.