Paleo Pecan Chocolate Chip Cookies

Pecan Chocolate Chip Cookies

Vegan-Gluten Free-Grain Free-Refined Sugar Free-Oil Free-Paleo

Angled view of plate of pecan chocolate chip cookies

C is for Cookie!!!

And that is good enough for me! 

As lockdown presses on, baking for your loved ones, or your lovely self, seems inevitable. I always feel better eating whole foods, however I absolutely love an afternoon tea and biscuit. This is one of my favourite habits picked up from years of living around the UK. So I figured, why not combine the two loves?!?

These wee gems are clean-eating treats at their best. Sweetened with classic Canadian maple, made with almond butter and flour, they are gluten/oil/grain/dairy/refined sugar free. **Phewf, say that 5 times fast!** Regardless, I promise you they are anything but taste free!

Birds eye view of plate of cookies

This recipe makes 12 Scrumptious Cookies

Preheat your oven to 325 degrees and line a large cookie sheet with parchment paper.

Ingredients:

Base

·       1/2 cup smooth nut or seed butter

·       3 Tbsp maple syrup

·       3 Tbsp maple sugar

·       1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, that has sat 10 mins)

·       1 cup fine almond flour

·       1/4 cup arrowroot or tapioca starch

·       1/2 tsp baking soda

·       1/4 tsp pink salt

·       1/4 cup toasted/chopped pecans

·       1/4 cup chocolate chips/chopped chocolate 

First, make your flax egg and set aside for a few minutes. It will thicken and act as a binder in this recipe.

Whisk together the almond and arrowroot flours, baking soda, and salt in a small bowl and set aside.

In a separate bowl with an electric mixer, cream together the nut butter, maple syrup, and maple sugar until smooth. Add the flax egg and mix well to combine. The mix will be fluffier, but be sure not to over-mix. This will incorporate too much air, making them fluffy rather than chewy.

Using a spoon, mix in dry ingredients a few spoonfuls at a time. Fold in pecans and chocolate chips at the end. To keep these 100% refined sugar free, you can use a brand like Cocoa Camino or Lily’s, that offers sugar-free options.

Divide the dough into 12 cookies, rolling them into balls, and giving them a light bop to flatten a bit. They will spread while baking, so don’t press down too far.

Bake for 12-14 minutes, until the bottoms are golden when you lift one up with a spatula. 

Try and wait until they cool, then munch away! You can keep them in an airtight container on the counter for 4-5 days or pop them in the freezer for up to 2 months.

We get our maple products from www.thompsontownmaple.ca. They are a multi-generation, family-run, small business. They ship products, and happen to be the most amazing humans, so we strongly encourage you to check them out!

Close up of single pecan chocolate chip cookie

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