By ohioeggs  ,

November 13, 2020

0.0 0

Take your cookies up a notch with this perfect combination of chocolate, pecans and sea salt caramel – that also just happens to be gluten-free!

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 18-20 Cookies


3 cups confectioners’ sugar

2/3 cup unsweetened dark cocoa powder

½ teaspoon salt

½ teaspoon espresso powder

3 large egg whites

1 teaspoon pure vanilla extract

1 cup Sea Salt Caramel Baking Truffles

1 cup chopped pecans

Flaky sea salt for sprinkling


Preheat the oven to 350 degrees.

Add the confectioners' sugar, dark cocoa powder, salt, espresso powder, egg whites and vanilla to a mixer bowl. Mix on low speed to start gradually increasing the speed. The mixture will be very stiff. On low speed or by hand, add the truffles and pecans.

On a baking sheet lined with parchment paper, drop 2 tablespoon (or small cookie scoop) portions onto the baking sheet about an inch apart. Sprinkle the tops with the sea salt and bake for 10-12 minutes. Cool on the baking sheets.


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