Chocolate chip pecan gluten-free, grain-free cookies. Recipe on the blog shortly., a photo by elletrain on Flickr.
Almond Flour Chocolate Chip Pecan Cookies
-3 cups Honeyville Farms Blanched Almond Flour
-1/2 t. sea salt
-1/2 t. baking soda
-1/2 cup coconut oil (melted, but not hot)
-1 T. vanilla
-1/2 cup maple syrup
-1/2 cup (or more) dark chocolate chips
-1/2 cup chopped pecans
Pre-heat oven to 350°. Prepare baking sheet with a Sil-pat (my favorite!) or parchment paper. Combine dry ingredients in a large bowl. Melt coconut oil, but let cool while getting together other liquid ingredients. Combine eggs, vanilla, and maple syrup in a smaller bowl or Pyrex 3 cup measuring cup (easy to pour!). Add cooled, but still liquid coconut oil and whisk together. Add liquids to dry mixture, stirring just enough to incorporate both together.
Stir in chocolate chips and pecans. Scoop onto Sil-pat/cookie sheet with a 1 1/2" cookie scoop.
Here is a little trick for these. Bake them for 4 minutes, then take a spatula and press each cookie down to flatten it a little bit. Then bake for an additional 7-8 minutes, until golden brown and a little crispy on the outside. Cool on a cooling rack, but be sure to eat one that is still warm! Yum!!