These cookies are vegan, and gluten-free. More importantly they are chocolate, pecan and coconut cookies! How good does that sound?
Well the good news is, they taste as good as they sound. I love having a cookie or two as an afternoon treat, and I don’t feel badly doing so when I know the ingredients are so good.
These cookies are sweet, moist, and crunchy. They are made with almond flour instead of a grain based flour like most cookies. If for some reason you don’t like or simply can’t eat pecans and/or coconut simply leave them out. The cookies are still incredibly delicious without them I promise. They will actually become a much smoother textured cookie which some of you may like. I personally love both versions!
You can also substitute agave nectar for maple syrup if that is what you prefer or is more accessible to you.
Make sure you use un-sweetened coconut as well as dairy free dark chocolate chips.
Almond flour won’t spread out during cooking as much as wheat flour, so be sure to flatten the dough balls on the baking sheet before baking.
Chocolate Chip Pecan Cookies
Dry Ingredients
2 1/2 cups almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup dark chocolate chips
1/2 cup shredded un-sweetened coconut
1/2 cup pecans, roughly chopped
Wet Ingredients
1/2 cup grapeseed oil
1 tablespoon vanilla extract
1/2 cup maple syrup
Instructions
- Preheat oven to 350F.
- Combine dry ingredients together in a bowl
- Mix wet ingredients together
- Mix wet ingredients into the bowl with the dry ingredients
- Form dough into balls and lay out onto parchment paper on a baking sheet then flatten out a little bit.
- Bake for 8-12 minutes until slightly brown. Time will vary depending on oven. Keep a close eye.
