I grew up eating these in Savannah, Ga. Gottleibs bakery made them and no one knows the real recipe, but these come pretty close. They are very easy to make!

I hope you enjoy them.

Jena Marie
*************

Savannah Chocolate Chewies

2 cups chopped pecans, toasted
2 1/4 cups maltitol (do not substitute Splenda)
1/4 cup unsweetened cocoa, plus 2 tablespoons
2 tablespoons Hi-Maize resistant starch
1 pinch salt, generous
3 large egg whites
3/4 teaspoon vanilla extract
1 ounce Dark Chocolate, Sugar Free

1. Preheat the oven to 325 degrees F. Line several baking sheets with parchment paper.

2. Toast the pecans for between 5 and 10 minutes, stirring occasionally until fragrant and slightly brown. Remove from oven and let cool.

3. In a large bowl, mix together the powdered sugar, cocoa powder, flour and salt. With an elextric mixer on low speed, beat the egg whites one at a time into the powdered-sugar mixture. Add the vanilla and beat for 1 1/2 minutes on high speed, scraping down the sides several times. Fold in the pecans and the chocolate until evenly incorporated.

4. Drop the dough onto the baking sheets by heaping tablespoons, spacing about 2 inches apart. Bake the cookies, one sheet at a time, in the middle of the oven for 15 to 18 minutes, or until dry on the surface but soft in the centers when pressed. Reverse the sheet from front to back halfway through baking to ensure even browning. Slide the cookies, still attached to the parchment onto a wire rack. Let cool completely, then carefully peel the cookies from the parchment. The cookies can be stored in an airtight container up to three days or in the freezer for 1 month. Makes about 2 dozen cookies.

Per Serving (excluding unknown items): 80 Calories; 7g Fat (78.4% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

These look really good, but 2 1/4 cups maltitol? What's the deal with Splenda? Can I substitute erythritol? Is this the "powdered sugar" mentioned in the directions?

Also, what is "Hi-Maize resistant starch"? Is that what the directions refer to as "flour"?

Thanks for the recipe, I love cookies so I might be making these this weekend!

Yes, 2 1/2 cups of maltitol! Granted, you have to be an experienced maltitol eater, but you're not supposed to eat all of the cookies in one day. LOL! Erythritol will work if you don't mind the cooling effect. They might also be a bit grainy because erythritol melts at a higher temp than maltitol (and sugar) and don't forget how erythritol will recrystalize upon cooling. If you have both, I would try mixing them half-n-half.

Hi-maize is a resistant starch that does take the place of flour in the recipe (thanks for catching that!) It is extreamly high in fiber and has no taste. It's the stuff that is used in all of the new formula Atkins Bake mixes and brownies. It more or less replaced the nasty soy products! LOL! It may be on the label as "resistant starch", "low carb corn starch" or "corn starch".

I am the only source I know of that sells it, FYI, however, in this recipe you might try using cream of tarter instead.

These cookies are really, really good! Even if they turn out bad, they will still be good. LOL!

Jena
***********

Where does one buy maltitol?