White Chocolate Pecan Cookies
Enjoy these unique and chocolatey gluten-free white chocolate pecan cookies in less than 20 minutes.
Servings: 12 cookies
Ingredients
- 2 cups Almond Flour
- 2 tablespoons Coconut Flour
- ½ cup Cocoa Powder unsweetened
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Almond Extract or vanilla extract
- ½ cup Maple Syrup
- ½ cup Coconut Oil melted, room temperature or olive oil
- ½ cup White Chocolate Chips dairy free as needed
- 12 Pecans raw
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
- In a standing mixer or bowl for a hand mixer, combine coconut oil, maple syrup, almond extract, salt and mix to combine.
- Slowly add almond flour to the batter as you continue to blend. Once almond flour is fully mixed, fold in coconut flour and white chocolate chips.
- Using a small ice cream scoop, add a scoop of batter to the baking sheet to form a cookie.
- Press the batter down a bit with your hand to flatten slightly. Press 1 pecan on top of the cookie to bake it into the cookie.
- Bake at 350 F 10-12 minutes until the edges are firm.
- Remove from the oven and cool on the pan 5 minutes until firm then transfer to a wire baking rack and enjoy.
Notes
- Get a nutty crunch in every bite by chopping the pecans and mixing them into the batter.
- Chill your dough for 15-30 minutes in the refrigerator before scooping and baking to prevent the cookies from over-spreading.
- Melted coconut oil is best for mixing this dough, but you need to let it cool after melting before adding it. Hot oil will disrupt the texture of the cookies.
Nutrition
Serving: 1cookie | Calories: 284kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 154mg | Potassium: 113mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg