Gluten-Free, Dairy-Free Pecan and Cashew Chewy Cookies

chicken curry 171A 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.

Comments

  1. kristy says

    This is awesome! Biscuit without flour and dairy!! Amazing recipe! By the way, thanks for stopping by my blog and nice to meet you. Too excited to read on your recipes, ha ha! I’ll try to check out the rest slow…ly, ok! & have a nice day!

  2. glutenfreenewbie says

    I’m so sorry, I made a typo! I meant to type “Truvia” the Stevia based sweetener.
    I would realllly like to try these cookies, they look soooo yummy!

  3. allergyfreewife says

    When I went to buy cashews the bag said that they were produced in a facility that produces milk. Do I need to worry about that? (Hubby is alergic to lots including milk.

    • tastyeatsathome says

      Allergyfreewife – That’s up to you and how sensitive your husband is to milk. If he’s highly allergic, that would be a concern to me. I tend to do fine buying things that are produced in the same facility as milk, but for me, I am concerned when gluten is present (I’m highly sensitive to it). You can always try to contact the manufacturer and ask how it’s processed – is it in the same facility, but on separate lines? Same lines? Are the lines cleaned thoroughly between the processing of various products? These can all factor in to how much contamination could be present. Best of luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>