- Maria Odugba
Almond Flour Chocolate Pecan Cookies
Updated: Nov 9, 2020
I rarely bake, because I'm not really good at it. I made it a mission to teach myself how to bake and to create healthier versions of my favorite things...COOKIES are number one on the list.
Shortly after I finished baking these cookies they were already gone. Between my husband, my dad and I we couldn't resist...and the cool thing is we don't have to feel guilty about it. These aren't super healthy, but they're much better for you than your usual cookie.
You could leave out the pecans or chocolate if you would rather not have it. You can also choose to add dried fruits, caramel chips or what ever else you like to have in a cookie. This is a great base recipe for tons of options!
- 2/3 Cup butter, softened to room temperature
- 1/2 Cup Stevia, I also like to use honey
- 1 Egg
- 2 TSP Vanilla Extract
- 2 3/4 Cups Almond Flour
- 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 3/4 Cup Chocolate Chips
- 1/2 Cup Chopped Pecans
1. Preheat oven to 350°F/177°C. Line cookie sheets with baking paper. Set aside.
2. Cream together the butter and sugar in a large mixing bowl. Mix in the egg and vanilla. Make sure to scrape down the sides of the bowl as needed.
3. In a separate bowl, whisk together the almond flour, baking soda and salt until combined. Add the dry ingredients to the sugar mixture and mix on a low speed until dough forms. Stir in the chocolate chips and pecans until combined. \
4. Scoop out a tablespoon of dough and roll into a ball with your hands. Place on the baking sheets about 2 inches apart leaving room for spreading.
5. Bake for 10-12 minutes until the edges are lightly golden. At the 10 minute mark they may look a bit gooey in the middle, but once you take them out they will still cook slightly and firm up.
6. Allow cookies to cool for a couple of minutes. They will come out of the oven puffed up, but will deflate once cooled.