Double Chocolate Pecan Cookies (Paleo & Vegan)
cookies… but with double the chocolate and also pecans
- Yield: 30-36 cookies 1x
- Category: Dessert
Ingredients
Scale
- 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)
Instructions
- 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.