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Martha’s Mexican Chocolate Chewies
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I spent the day before my wedding making a whole bunch of these cookies because everyone loves them so much. They only last a few days before drying out but they’re still tasty – if they last that long!


2 cups pecans, roughly chopped, roasted fro 10 – 12 minutes in a 350 degree oven

2 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon chipotle chili powder

1/4 teaspoon kosher salt

3 large egg whites

1 teaspoon vanilla extract

2 cups semi-sweet chocolate chips

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Martha’s Mexican Chocolate Chewies
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 350 degrees. Line a baking sheet or two with parchment paper
2. Mix roasted and cooled pecans with powdered sugar, cocoa powder, cinnamon, chili powder and salt.
3. Stir egg whites into the dry mixture by hand until batter is well mixed. Then stir in vanilla and chocolate chips.
4. Drop tablespoon size portions of batter on prepared pan about 1 inch apart to allow for spreading during baking. Bake for 15 minutes or until crackled on surface.
5. Remove from oven and lift parchment paper with cookies to a rack to cool completely before removing. Store cookies in airtight container.


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