Double Chocolate Chip Pecan Cookies

Double Chocolate Chip Pecan Cookies

This Double Chocolate Chip Pecan Cookies recipe makes soft, chewy cookies with a rich chocolate flavor. Gluten-free and dairy-free with a vegan option!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 9

Total Time 19

Servings cookies

Calories 130kcal

Author Tessa

Ingredients

5 tablespoons coconut oil melted and cooled
1 cup (110g) almond flour
4 tablespoons (18g) coconut flour
¼ cup (20g) cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
⅓ cup (428ml) maple syrup
1 large egg, beaten *see below for vegan option
1 teaspoon pure vanilla extract
⅓ cup (38g) raw pecans chopped
⅓ cup (18g) unsweetened coconut flakes chopped lightly
⅓ cup (63g) dairy-free chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper. Melt coconut oil, set aside to cool.
In a large bowl, combine almond flour, coconut flour, cocoa powder, salt, and baking soda. Whisk to combine.
Make a well in the center of the dry ingredients and add the beaten egg followed by the coconut oil, maple syrup, and vanilla extract. Stir to combine until evenly incorporated. Fold in pecans, coconut flakes, and chocolate chips. Allow batter to rest 2-3 minutes.
Using a tablespoon, scoop batter and roll into ball with hands. (I recommend spraying hands lightly with cooking spray and more as needed, as batter will be sticky). Place balls evenly onto prepared cookie sheet, pressing down on tops slightly.
Bake for 8-9 minutes. Allow cookies to rest on cookie sheet for 2-3 minutes before transferring them to wire rack to cool.

Notes

Make it vegan: Instead of using an egg, add 1 tablespoon arrowroot starch (or cornstarch) and 1 flax egg. To make the flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for a couple minutes to gel. Add the arrowroot and flax egg in where you would the regular egg.

To store: Keep in an airtight container or ziplock plastic bags at room temperature for 3-4 days.

Adapted from my German Chocolate Cookie Bars and my Super Simple Chocolate Chips Cookies.

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