READ MORE
Chewy Chocolate Pecan Cookies
August 18, 2018
GLUTEN FREE
<="https://kalejunkie.com/wp-content/uploads/2020/08/img_5f4c080e814c0.jpg" data-image="https://kalejunkie.com/wp-content/uploads/2020/08/img_5f4c080e814c0.jpg" data-image-dimensions="2500x3333" data-image-focal-point="0.5,0.5" alt="chewy chocolate pecan cookies by kalejunkie" />
CHEWY CHOCOLATE PECAN COOKIES
INGREDIENTS
1 1/2 cups gluten free flour (I use Bob’s Red Mill 1:1 baking powder, but this recipe WILL work with whole wheat flour, spelt flour, or good ole’ fashion regular flour)
1/4 cup protein powder (for this recipe, I used Amazing Grass Organic Protein & Kale Vanilla powder, but use your fav protein powder, including plain collagen!
1/2 cup melted coconut oil
1 cup coconut sugar
1 egg
2 tsp vanilla extract
1 tsp arrowroot powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped pecans
1/2 cup dairy free chocolate chips
Let’s be honest. There is something magical about the perfect Chocolate Chip Cookie. But what about all the underdogs, like the Oatmeal Raisin Cookie, or the Butter Pecan Toffee Cookie? Those guys are so fantastic, that they truly rival the Chocolate Chip Cookie. Don’t agree with me? Then you haven’t tried this recipe for Chewy Pecan Cookies. Although I didn’t add any toffee pieces, as the cookies are sweet enough, toasting the pecans beforehand and following my instructions, you’ll see that they taste like they have toffee in them!
This recipe is just SO GOOD, meet your new favorite cookie recipe…CHEWY CHOCOLATE CHIP PECAN COOKIES. They are gluten-free, perfectly soft and chewy, and taste like they are full of butter, but they contain no butter. So get to it!
Makes 12 – 24 cookies, depending on how big you make them!
Instructions
Preheat oven to 350.
Line two baking sheets with parchment paper.
Pour pecans on one baking sheet, and place in the oven for approx 5 minutes. You want to start smelling the yummy aroma from the pecans, but be careful because you don’t want them to burn. Five minutes is perfect in my house! Also, don’t skip this step – toasting the pecans is what gives these cookies the buttery, toffee-like taste!
Remove the pecans from the oven, and let cool.
Next, in a medium size bowl, mix the melted coconut oil and the coconut sugar (I use a whisk).
Pour flour, protein powder, arrowroot powder, baking soda, and salt over wet ingredients and mix everything together until just combined.
Stir in toasted pecans last.
Using a spoon or a cookie scoop, form cookies and place them on the second baking sheet.
Sprinkle chocolate chips on top.
Bake for 9-10 minutes. Be careful not to overtake these, as you want them nice and chewy! Mine are always perfect after 9 minutes! Let them cool, and get ready to be transported to heaven!
Enjoy!
XO
sponsored by Amazing Grass
WHAT DID YOU THINK?
Rate + Review
To say I’m obsessed with these cookies is an understatement- I’ve made 4 batches in the last month.
When I first made them I discovered I only had a 1/4 cup of coconut oil so in a pinch I subbed 1/4 cup of unsweetened apple sauce to make up the difference. I was super concerned that the cookies were going to be awful as a result, but damn was I wrong. Ever since I’ve been making that swap and you honestly cannot tell- they still taste like there are sticks of butter in these!
Thank you!
Would this work with oat flour ?
Would you whisk in the eggs with the coconut oil and coconut sugar? Just want to make sure I incorporate that step at the right time. Thanks xoxo