Gluten-Free Chocolate, Almond, Pecan Cookies

This summer I spent a few evenings with my friend Jamie from GlamLatte who helped me do a much needed update to my site.  So while Jamie sat at my computer trying to figure out the mess that was my original site, we ordered dinner (usually Le Pain Quotidien), drank lots of wine, and baked the gluten-free recipes that we have been sharing on our blogs.  Below is a recipe that will delight even the biggest gluten lover in your life.  Just don’t mention that the recipe is slightly nutritious.

Gluten-Free Chocolate, Almond, Pecan Cookies

Cookies (2)

4 Cups almond flour

2 tsps. ground cinnamon

1/4 tsp. sea salt

3/4 tsp. baking soda

8 oz. chopped pecans

1 tsp. pure vanilla extract

1 egg

1/2 cup unsalted butter or coconut oil melted

1/3 to 1/2 cup honey

1 bag chocolate chips (We used Enjoy Life’s Mega Chunks)

*Use organic ingredients when possible.

Preheat the oven to 350 degrees.  Line 2 to 3 cookie sheets with parchment paper.

Combine the almond flour, cinnamon, sea salt and baking soda with a fork.  Mix in the melted coconut oil or butter.

IMG_8342Combine the vanilla, egg, and honey in a separate bowl.

Use a food processor to chop the pecans.

IMG_8339 (1)Add the wet ingredients to the dry and mix well.  Add in the chopped pecans and chocolate chips.

IMG_8348Roll the cookie dough into balls (about 2 tablespoons each) leaving space between each cookie.

IMG_8351Bake for 5 minutes and remove from oven.  Using a glass cup, press down each cookie to flatten.

IMG_8357Return tray to oven and cook an additional ten minutes.  Cookies will be very soft upon removal from oven, but will harden as they cool.

IMG_8355Store cookies in a glass dish or cookie tin and keep refrigerated.  Serve  cookies at room temperature or warm them in the oven.

Makes about 32 to 36 cookies.  Store in refrigerator for up to 6 days or in the freezer for up to two months.

Recipe adapted by me from The Grain-Free Gourmet by Jodi Bager and Jenny Lass.

Photos by Jamie Walsh.

xoxo,

Lisa

 


Comments are closed.