A few weeks back, I was visiting over at SippitySup and admiring some wonderful culinary creations, when I came across a truly wonderful bit of bliss. See, I believe that Greg and I are kin when it comes to cookie cravings. While I have never experienced the Harris Ranch Pecan Drop, I could only imagine the sheer magnificence of this cookie. I thank Greg for using his persuasive efforts in obtaining this recipe, and then sharing it with the world. Because, as you can see, this cookie contains no grains, and no dairy products, making it naturally gluten and dairy-free. I was just about leaping for joy.
This cookie, which I modified only to include cashews (I found out too late that I only had a pound of pecans, so I supplemented), is so deliciously chewy, sweet with a hint of salt, and in fact does remind you of pecan pie. It tastes so decadent, but contains no butter. You could almost call it healthy, if it weren’t for all that sugar. (I’ll let you consider it healthy – it’s a high-protein cookie, and that’s healthy, right?) These are incredibly addictive. Don’t say I didn’t warn you.
Pecan and Cashew Chewy Cookies, as adapted from SippitySup, who borrowed it from Harris Ranch
2 1/2 c brown sugar
3/4 t salt
3/4 t vanilla extract
1 lb pecan pieces, coarsely chopped
1/2 lb cashew pieces, coarsely chopped
1/2 c egg whites (about 3-4 large egg whites)
Heat the oven to 350 degrees. In the bowl of an electric mixer, combine the brown sugar, salt, vanilla, and nuts. Beat on low speed to incorporate ingredients. Drizzle in egg whites. Increase the speed to medium-low and beat for 4 to 5 minutes, scraping down the bowl as needed. The dough will be thick and sticky.
Drop your dough in rounded tablespoons onto a parchment-lined baking sheet. Press each ball of dough with your fingers to form a cookie about 3 1/2 inches in diameter, about 1/8 inch thick.
Bake 10-12 minutes, or until the edges are lightly browned. Remove from oven and immediately move cookies to a cooling rack. (These cookies are soft straight from the oven, so you will have to be careful to “peel” them from the parchment paper. They’ll firm up as they cool.) The next day, if you can wait that long, these cookies will have developed a chewier texture, making them even more addictive.
Makes about 3 dozen.