Grandmother's forgotten cookies are made with egg whites, pecans, and chocolate chips. The finished baked cookies are crisp, tender, and light-as-air. Our recipe testers loved the nuttiness of the pecans and the flavor of the mini chocolate chips. Here's how to make forgotten cookies, including tips for re-crisping the cookies if they become soft.
What Are Forgotten Cookies?
The name "forgotten cookies" or "forget-me-not cookies" comes from the way you bake them. After placing the cookies in the oven, you turn it off and leave them overnight, almost as if they were "forgotten." This allows the meringue to cook slowly as the oven cools, and results in a crisp and chewy texture. Customize this gluten-free cookie recipe with your favorite nuts, chocolate pieces, and more. Try another one of our favorites: walnut and dark chocolate. They're also delicious with colorful sprinkles on top.
Ingredients
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2 large egg whites
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1 teaspoon vanilla
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1/8 teaspoon salt
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2/3 cup sugar
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1 cup finely chopped pecans
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3/4 cup miniature semisweet chocolate chips
Directions
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Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Place oven racks in top and lower thirds of the oven.
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In a large bowl beat egg whites, vanilla, and salt until egg whites are foamy, about 1 minute. Increase mixer to high speed and add sugar, 1 Tbsp. at a time, over a 2 minute period, until mixture still forms stiff peaks.
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Using a rubber spatula, fold in pecans and chocolate chips until just combined.
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Drop mixture by rounded teaspoons 2 inches apart on prepared cookie sheets (or use a small cookie scoop to portion cookies).
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Place baking sheets in the hot oven. Turn the oven off and let stand at least 8 hours or overnight. Do not open the oven door during this time.
How to Store Forgotten Cookies
Store cookies in an airtight container for up to 1 week. (For longer storage, freeze cookies, layering waxed paper between cookies, for up to 3 months.). Cookies may soften during freezing. To re-crisp the cookies, place in a 200°F oven for 10 minutes.
Nutrition Facts (per serving)
| 54 | Calories |
| 3g | Fat |
| 6g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 54.1 | |
| % Daily Value * | |
| Total Fat 3.3g | 4% |
| Saturated Fat 0.8g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 10.5mg | 0% |
| Total Carbohydrate 6.5g | 2% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 5.8g | |
| Protein 0.6g | 1% |
| Vitamin D 0mcg | 0% |
| Vitamin C 0mg | 0% |
| Calcium 3.5mg | 0% |
| Iron 0.2mg | 1% |
| Potassium 28.9mg | 1% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0g | |
| Arginine 0.1g | |
| Ash 0.1g | |
| Aspartic acid 0.1g | |
| Caffeine 2.3mg | |
| Carotene, alpha 0mcg | |
| Choline, total 2mg | |
| Copper, Cu 0.1mg | |
| Cystine 0g | |
| Energy 226kJ | |
| Fluoride, F 0.3mcg | |
| Folate, total 1.2mcg | |
| Glutamic acid 0.1g | |
| Glycine 0g | |
| Histidine 0g | |
| Isoleucine 0g | |
| Leucine 0g | |
| Lysine 0g | |
| Methionine 0g | |
| Magnesium, Mg 8.1mg | |
| Manganese, Mn 0.2mg | |
| Niacin 0.1mg | |
| Phosphorus, P 13.5mg | |
| Pantothenic acid 0mg | |
| Phenylalanine 0g | |
| Phytosterols 0mg | |
| Proline 0g | |
| Retinol 0mcg | |
| Selenium, Se 0.7mcg | |
| Serine 0g | |
| Starch 0g | |
| Theobromine 17.7mg | |
| Threonine 0g | |
| Vitamin E (alpha-tocopherol) 0.1mg | |
| Tryptophan 0g | |
| Tyrosine 0g | |
| Valine 0g | |
| Vitamin A, IU 1.7IU | |
| Vitamin A, RAE 0.1mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0mg | |
| Vitamin K (phylloquinone) 0.3mcg | |
| Water 1.8g | |
| Zinc, Zn 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
