Tuesday, June 19, 2012

Breakfast cookies! Sort of...

I've been making Paleo/gluten-free cookies for a few months now. I generally work off of the same recipe, but I continue to change it here and there. These are the best I've made yet...in my opinion. I really prefer the Honeyville Farms Blanched Almond Flour to any other I've used. Trader Joe's Almond Meal is great and will still taste amazing, but you won't get as close to a traditional cookie texture as you will with the Honeyville Farms. These cookies are so wonderful because not only are they gluten and grain free, but because of the almond flour and pecans, they are packed with protein. What does this mean? You can eat them for breakfast with your coffee and not suffer from a sugar/caffeine rush! Yay! I hope you'll try them out, whether you eat a grain-free diet or not. I promise, they are superb!

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)
-2 eggs
-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!!

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