A delicious gluten-free and vegan chocolate chip pecan cookie recipe using a base of ground almonds instead of flour, and coconut sugar for a touch of caramel flavour.
This recipe is so easy to follow, simply combine all the ingredients into a dough adding the pecans and chocolate before shaping and baking to perfection!
Prep Time: 10 minutes / Cook Time: 20 minutes
INGREDIENTS (makes 14-16 cookies)
- 200g ground almonds
- 40g coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp baking soda or ½ tsp baking powder
- ¼ tsp Himalayan pink salt
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup, warmed
- 2 tsp vanilla essence
- 40g pecans chopped into small pieces
- 40g vegan chocolate chips
METHOD
- Preheat oven to 170°C. Prepare a baking sheet with coconut oil lined greaseproof paper.
- In a large mixing bowl mix together the melted coconut oil, vanilla essence, and coconut sugar until smooth. Add in the ground almonds, ground cinnamon, baking powder or soda, pink salt. Fold in the pecan pieces and chocolate chips into the dough mix.
- Separate the dough into 1-inch balls and gently press to flatten. Place on the prepared baking sheet.
- Place in the oven on the centre rack and bake for approximately 15- 20 minutes. The cookies will darken slightly as they cool.
- Store in an airtight container for 5-6 days, or up to 2 weeks in the fridge. Alternatively, you can freeze for up to 2-3 months.
