Chewy Chocolate Pecan Cookies

ChewyChocPecanSandiesFresh out of the oven, these Chewy Chocolate Pecan Cookies could almost pass for brownie edges. Almost. Store them in the refrigerator for about a week. You can heat them up a bit in a toaster oven later. I love dunking these in a glass of cold coconut milk!

RECIPE

  • 2 cups of blanched almond flour (lighter) or almond meal (darker)
  • 2 T cocoa powder
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of baking soda
  • 1/2 cup of pecans or walnuts (raw or roasted)
  • 4 tablespoons of unsalted butter, ghee, or coconut oil
  • 1/2 cup of coconut nectar or agave nectar
  • 2 teaspoons of vanilla extract
  • course salt for sprinkling on each cookie (optional)
  • 1 tsp of ground cinnamon (optional)
  1. Preheat your oven to 325°F.
  2. Mix all the dry ingredients together in a bowl.
  3. Add in the wet ingredients.
  4. Prepare baking sheets with parchment paper or a non-stick mat.
  5. Place small balls of cookie dough about an inch apart on the cookie sheet. Press them down with a fork like you would for peanut butter cookies.
  6. Sprinkle a bit of salt over each cookie.
  7. Bake for 12-15 minutes.
Advertisements

2 thoughts on “Chewy Chocolate Pecan Cookies

  1. I’m sorry, I don’t know the carb count. I just know that it has a lot less carbs that a real cookie that has sugar and flour.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s