This recipe is from my paternal grandmother, Granny. Have I ever mentioned that I am blessed to have great cooks on both sides of my family? From just the two of them (my grandmothers) I could fill this blog with recipes.
I love this recipe because it’s FAT FREE!!!! What?? Seriously, What holiday cooking treat is ever fat free. It could be fat free except for the nuts and chocolate chips, that is. Besides that main selling point, they are light, crispy, and just melt in your mouth. Did I also mention super easy to make, but you must have a little time and preparation.
There is a reason why they are called forgotten. You have to leave them in the oven overnight or all day, depending. It’s actually kind of nice change of pace in the cookie making world, no risk of burning these.
Ingredients: 4 egg whites, 2/3 cup sugar, 2 tsp vanilla, 1 cup chocolate chips, 1 cup pecans, chopped and toasted
Pre-heat oven to 350°.
Separate your eggs, I was lucky to have some leftover from another recipe that only called for yolks.
In a large skillet over medium high heat, toast the pecans, until lightly browned. Set aside to cool.
Then in your mixer add the eggs and beat until stiff.
(sorry not the best quality pictures)
then gradually add the sugar.
and beat until extremely stiff.
Then add in the vanilla
chocolate chips and cooled pecans.
Fold in slowly and carefully, if you beat too fast you will deflate the egg whites.
On a foil sheet lined cookie sheet, spoon out about 1 tsp dollop of the batter.
Place in the hot oven. Close the door and turn off the oven. Don’t open the door, whatever you do.
Let them sit overnight, and forget about em!
In the morning you will open the oven to the gorgeous, crisp cookies.
Just begging to be eaten.
Be happy to oblige them.
Print This RecipeForgotten Cookies
4 egg whites
2/3 cup sugar
2 tsp vanilla
1 cup chocolate chips
1 cup pecans, chopped and toasted
Preheat oven to 350°
Toast pecans in skillet until lightly golden, remove from heat to cool.
Beat egg whites until stiff, gradually add in sugar and beat until extremely stiff. Add vanilla, cooled pecans and chocolate chips, fold in, carefully.
Line cookie sheet with foil, and dollop 1 tsp cookies 1 inch apart. Put in oven and turn off heat. Leave overnight or at least 4 hours.
Please join in on the Holiday Treat week. If you have a recipe you’d like to share please share with Linky Tools, I will have him up all week so feel free to add as many recipes as you would like. If you don’t have a blog please leave the recipe in the comments section. I love new recipes. Can’t wait to see what you’ve been cooking up.
Please also be sure to link back here so others can join in.
I am happy to list this post @
5 Minutes for Mom, “Tackle it Tuesday”
Balancing Beauty and Bedlam “Tasty Tuesday”
All the Small Stuff, “Tuesday at the Table”
I’m a little confused. These look really good, but how are they fat free when they have pecans in them?
@Amanda @ Newlywed Trek, Ok you got me, nuts are not fat free. But I was meaning no butter, oil, egg yolks, etc.
@Sweet Pea, They’re probably still pretty healthy for cookies. I wasn’t sure how you could get fat free chocolate chips either, but I figured that was more likely than fat free pecans. 🙂
YUM! I love meringue cookies!
Yummo!!!
Oh my those look fabulous!!
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These sound absolutely scrumptious!! 🙂
These were my favorite in the treat bags you brought us at play group. I will not admit to eatting every single one out of each of the bags you gave us. The kids may or may not have known that they ever existed!! LOVE THEM!
Thanks for sharing this great recipe. I’m never going to have to buy a cookbook again!
Those sound and look delicious!
I was going to make something very similar this weekend to take to a party. I’ll have to use your recipe instead. Thanks for sharing!
Like Easter Story cookies only with chocolate and without the story. Yum!
Your finished product is lightly browned. There must be some step that’s not specified. Do you bake them a little longer at the end or toward the beginning? Do you use a gas oven? I’ve tried making this cookie twice so far, and they come out white, lovely, but how did you get them brown? Also, the chocolate chips weren’t melty on the inside, so all in all I decided to put them under the broiler briefly, and they did improve in color and internal texture. What’s your secret?
Judy- great question, yours is how they are suppose to look!! Mine were a bit overdone. They are suppose to be dry, cooled and light and airy. I made this over christmas again this year, so yummy. The chocolate chips are not melted once they have cooled. Another way to try this for a quicker more cooked or browned result would be to just bake them straight off, maybe 5-10 minutes, would have to play around with it for exact time and temperature. Glad you enjoy the recipe!