Maple Pecan Chewy Cookies

Are you already planning your Christmas cookie tins and plates for your friends and neighbors? Here is a new cookie to add to your assortment. These guys are great because they are sturdy, chewy, and last for quite a few days before going stale. Oh, and they just happen to be gluten free! They are simple to make, and easy to bake. I found the basic idea for this cookie at the Wednesday Chef blog, http://wednesdaychef.typepad.com/the_wednesday_chef/2006/02/harris_ranch_pe.html I changed it up by toasting the nuts and then tossing them with some maple syrup. I also cut the recipe down because it called for so many pecans...which I didn't have.

Maple Pecan Chewy Cookies

Place 1 1/2 cups of chopped pecans into a dry saute pan and stir over medium high heat for 4-5 minutes until slightly toasted. Remove from heat and mix in 2 TBS of maple syrup. Place nuts onto a plate to cool.

In stand mixer mix the following until combined:

1/2 cup + 1/8 cup brown sugar
1/4 tsp salt
1/4 tsp vanilla
Cooled pecans/maple syrup from above

With mixer running slowly drizzle in 1 XL egg white, then crank up the speed to medium high and mix for 4-5 minutes.

Spoon onto parchment paper and flatten slightly. Bake in 350 degree oven for 15-17 minutes until browned. Remove from cookie sheet immediately and cool on cookie cooling rack.