The following recipe for Paleo Double Chocolate Pecan Cookies was originally posted at the wonderful site Against All Grain as a guest post. Danielle gave me the opportunity to share a recipe and a few thoughts on the importance of beauty in our lives on her site. If you are not already familiar with Danielle’s site you are in for a treat. Like me, Danielle has been able to manage an autoimmune disease through diet. She specializes in recipes that are grain free and consequently gluten-free, free of refined sugars and low to minimal dairy. Check out my Guest Post at Against All Grain and stick around a while and enjoy Danielle’s amazing and healthful recipes and beautiful food photography.
Double Chocolate Pecan Cookies (Paleo & Vegan)
- 2 cups blanched almond flour*
- 2 tablespoons coconut flour**
- 1/2 cup cocoa powder
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1/2 cup ghee or coconut oil (or butter), melted
- 1/2 cup coconut nectar or maple syrup (or similar sweetener of choice)
- 3/4 cup dark chocolate chips
- Pecan halves (approximately 36)
- Preheat oven to 350 degrees F.
- Place the pecan halves on a baking sheet and toast in the preheated oven for about 10 minutes.
- Combine remaining dry ingredients (except chocolate chips) in a large bowl.
- Combine wet ingredients in a small bowl.
- Mix wet ingredients into dry ingredients and stir in the chocolate chips.
- Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper (or Silpat) lined cookie sheet. (Note: Chilling the dough prior to scooping is not entirely necessary but might be helpful if the dough is very sticky.)
- Place one toasted pecan half on top of the cookie dough ball and press down until it is somewhat imbedded in the dough.
- Bake the cookies for 10-12 minutes. Let them cool on the pan for a few minutes before removing so they set – otherwise they will be too soft and may fall apart.
Makes 30-36 cookies
* I used Honeyville Brand Blanched Almond Flour. You can try using almond meal, your own ground almond flour or different brands but you might get slightly different results.
** The purpose of the coconut flour is to counteract the oiliness of the almond flour which is high in fat. Coconut flour can be tricky to work with and too much may dry out your cookies.