An Attempt at a Puddle Cookie

This is what things have come to around here. I had to actually stop my husband as he was about to grab one of these and beg to take a photo before the last of the batch disappeared into his belly.

My father's words on tasting these? "If you had a store to sell these, you wouldn't need to sell anything else."

All of which was very reassuring to me, since I tweaked a recipe I found on 101 Cookbooks, and I think the end result was not exactly what was intended. I'm pretty sure mine were a bit chewier than the originals. The upside is, whatever these are, they are good. Delicious even. And to be perfectly honest, they're more candy than cookie. No flour. That my friends is highly suspicious, but it tastes so good I'm not complaining.

Also, off topic - but just in case you missed it, my Friday post on a tomato and bacon topped pizza somehow ended up posted before the kale salad. So if you haven't seen it, scroll on down to check it out.

NOT REALLY PUDDLE COOKIES
adapted from 101 Cookbooks

INGREDIENTS:
3 C confectioner's sugar
2/3 cocoa powder
2 1/2 C toasted pecans chopped
1/2 C egg beaters whites only
1 t vanilla

DIRECTIONS:
Mix ingredients together. I toasted my pecans by putting them on a baking sheet in the toaster oven at 350 for about 6-10 minutes. Anyway, just mix it all and then spoon onto a cookie sheet that has been lined with parchment or a silpat mat. The batter will be looser than a normal cookie batter. Don't try for more than six on a sheet as they expand somewhat. I baked mine at 350 for 10 minutes and tried to ignore dire warnings that underbaking and overbaking would ruin my life. I pulled them when they looked done, not wet anymore but dry and with a bit of a gloss and crackle.