Whole Foods Chocolate Chewies Recipes

COPYCAT GOTTLIEB'S CHOCOLATE CHEWIES

Copycat Gottlieb's Chocolate Chewies image

Provided by dublgully

Time 3h

Yield 24

Number Of Ingredients 5

Ingredients

12 ounces powdered sugar
1 1/4 ounce cocoa powder
2 tablespoons all-purpose flour
3 egg whites
8 ounces chopped pecans

Steps:

Preheat oven to 300 degrees F. Line cookie sheet with parchment paper. Place sugar, cocoa and flour in mixer bowl and beat until well blended. Beat in egg whites, 1 at a time, scraping bowl as necessary. Beat at high speed for 1 minute. Beat in pecans. Drop by tablespoonsful onto sheets, leaving 2 inches between cookies for spreading. Bake 1 sheet at a time for 15 minutes, turning sheet around halfway through baking time. Remove from oven; cool on paper. Place cookies on paper in freezer; freeze for 1 hour. Remove from freezer, peel paper off cookies. Store in an airtight container. These don't keep very long, so eat quickly -- as if that's a problem.

Nutrition Facts :

CHOCOLATE CHEWIES

Chocolate Chewies image

If you love the chocolate chewies that Safeway sells, then this recipe is for you! It's wheat free, and the only fat comes from nuts. I got this recipe from another website and have altered it slightly to make it more like the Safeway cookies. Next time I make this recipe, I'm going to try substituting walnuts for the pecans. Enjoy!

Provided by AMC3972

Categories Drop Cookies

Time 25m

Yield 18-20 cookies, depending on size

Number Of Ingredients 8

Ingredients

2 cups chopped pecans
3 large egg whites (do not use egg substitutes)
2 cups powdered sugar
1/2 cup unsweetened cocoa powder, plus
2 tablespoons unsweetened cocoa powder
2 tablespoons ground-up pecans
1 pinch salt
3/4 teaspoon vanilla

Steps:

Pre-heat oven to 325 degrees F; line cookie sheet(s) with parchment paper.
Toast nuts until fragrant and brown. Cool.
Beat egg whites one at at time, then continue beating while adding powdered sugar, cocoa powder, and salt. Add vanilla; beat 2 minutes on high speed.
Fold in toasted pecans. Drop by heaping tablespoon on baking sheet 2-inches apart.
Bake in the middle of the oven 15-18 minutes or until dry on surface but soft in the center when pressed. DON'T OVERBAKE. Cool. Store in an airtight container for 3 days, or freeze up to 1 month.

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