Cookies are just one of those classic comfort foods. This recipe makes a fudgy, grain-free, dairy-free cookie with a delightful hint of pecan and sea salt. Chocolate and pecans are both incredible sources of antioxidants and almond flour is a great alternative to white flour, providing more protein, fiber, and nutrients like vitamin E without producing the same rise in blood sugar.
Ingredients
- 1 cup pecan butter (or almond butter)
- ½ cup coconut oil, unmelted
- 1/2 cup coconut sugar or granulated monk fruit
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup almond flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon (optional)
- 6 ounces dark chocolate, shaved and chopped (70% or greater)
- ½ cup raw pecans, chopped
- 1 teaspoon Maldon sea salt flakes
Preparation
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a hand or stand mixer, cream the nut butter, coconut oil, sugar, vanilla, and eggs together in a large bowl.
- In a medium bowl, combine the almond flour, sea salt, cinnamon (if using), chocolate, and pecans. Add to the nut butter mixture, stirring well by hand.
- Place dough in the freezer for 10 minutes before baking. When ready, scoop 2 tablespoons at a time onto parchment-lined baking sheets, leaving adequate space between each.
- Crumble large sea salt flakes in your hand and sprinkle evenly over the top of the cookies.
- Bake for 15 minutes, rotating trays between oven racks halfway through. Cookies will be soft when removed from oven but will firm as they cool. Let cool on trays several minutes before moving to a cooling rack.
Preheat the oven to 350°F and line two baking sheets with parchment paper.
Using a hand or stand mixer, cream the nut butter, coconut oil, sugar, vanilla, and eggs together in a large bowl.
In a medium bowl, combine the almond flour, sea salt, cinnamon (if using), chocolate, and pecans.
Add to the nut butter mixture, stirring well by hand.Place dough in the freezer for 10 minutes before baking.
When ready, scoop 2 tablespoons at a time onto parchment-lined baking sheets, leaving adequate space between each.
Crumble large sea salt flakes in your hand and sprinkle evenly over the top of the cookies.
Bake for 15 minutes, rotating trays between oven racks halfway through. Cookies will be soft when removed from oven but will firm as they cool. Let cool on trays several minutes before moving to a cooling rack.
Per Cookie: Calories: 298, Fat: 26 g, Saturated Fat: 9.7 g, Cholesterol: 24 mg, Fiber: 3.75 g, Protein: 4.5 g, Carbohydrates: 14 g, Sodium: 228 mg, Sugars: 9 g
