Dairy-free, Gluten-free, GraiLow-FODMAP, Paleo, Vegetarian
When I started baking using alternative ingredients several years ago, cookies (and pancakes) were the hardest for me to master. They seemed so finicky. I had difficulty getting the correct consistency and texture. Thankfully, I’ve figured them both out and this is one of my favorite cookie recipes. You probably noticed from many of my recipes that I’m a huge chocolate fan (and who isn’t?!), so not surprisingly, these cookies are about as chocolatey as it gets! Enjoy!
Makes 18 cookies
Prep Time: 15 mins | Cook Time: 10 mins
Equipment: Mixing bowls, hand mixer, cookie baller, cooling wire rack
- Preheat the oven to 350°F (175°C). Mix all the dry ingredients together in a small bowl.
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/4 cup arrowroot powder
- 1/4 cup flaxseed meal
- 1 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- Add the wet ingredients together in a large mixing bowl and beat on high using a hand mixer until smooth and frothy. Gradually add the dry ingredients while beating on medium speed. Scrap down the sides with a spatula and beat again for a few seconds. Add the chopped pecans and stir them in by hand.
- 1 egg
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tbsp coconut sugar
- 1 tsp vanilla extract
- 1/3 cup pecans, chopped
- Using a cookie baller (or a tablespoon) drop the rounded cookies onto a greased baking sheet. Lightly press them down with two fingers. Bake at 350°F (175°C) for 10 minutes. Allow them to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
Serving suggestion: Serve with fresh strawberries from the garden! Or make an ice cream sandwich for an extra special sweet treat 🙂
Note: I’ll be working on a vegan version of these cookies soon, so hang tight while I figure it out!