Chocolate Chip Pecan Cookies (Grain and Dairy Free, Vegan Option)

 

My daughter’s last day of Preschool was last week and she’s been begging to hangout in the kitchen with me since she’s been out. First on her list for baking? Cookies.

So we put on our aprons and had some fun! After making a batch of Strawberry Almond Milk together, we tackled cookies. And we were both delighted with the results. In fact, I am writing this post now just to take myself out of the kitchen where I just ate way too many of these bad boys. OK the good news is that they aren’t bad for you. They are actually quite nutritious. But they are very addicting!

These cookies will keep you satisfied as they are brimming with fiber and protein from almonds and pecans. They are also rich in magnesium, potassium, Vitamin E and zinc.

 

 Ingredients:

2 1/2 cups blanched almond flour

1/2 cup tapioca flour

2 eggs

1/3 cup coconut oil

1/3 cup vegetable shortening (I buy mine locally for about $5)

1 1/2 cup dairy-free chocolate chips

1 cup chopped pecans

1 cup coconut sugar

2 Tbsp. arrowroot

2 tsp. vanilla extract

1 tsp. baking soda

1/4 tsp. sea salt

Add all ingredients except chocolate chips and pecans to a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes. Add in the chocolate chips and pecans and mix again for another minute. Place bowl in refrigerator for 1 hour.

Preheat oven to 350 degrees. Place unbleached parchment paper or a baking mat on two cookies sheets. Use a tablespoon to drop the batter on the paper or mat 2 inches apart. Bake for 12-15 minutes until golden brown. Remove from oven and let cool for 5 minutes.

Makes approximately 30 cookies.

Vegan Option: You can substitute the 2 eggs for 2 Tbsp. flaxseed meal soaked in 2 Tbsp. water for 5 minutes.

 This is linked to Pennywise PlatterBetter Mom MondaysAnything Goes LinkyFriday Food FlicksFit and Fabulous FridaysFresh Bites Friday, Friday FoodFreaky FridayFight Back FridayThriving on ThursdaysIt’s a Keeper Thursday, Full Plate ThursdayTastetastic ThursdayReal Food WednesdayFrugal Days, Sustainable WaysWLWW, Gluten-Free WednesdaysWhole Food Wednesday,  Allergy-Free WednesdaysSlightly Indulgent TuesdayFat Tuesday, Hearth and Soul Hop, Melt in Your Mouth MondayMake Your Own Monday, Monday ManiaSunday School Blog CarnivalInspire Me Monday and Mix it up Monday.

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Comments

  1. InvisiGyrl says:

    Hi!
    What is arrowroot used for in cookies?
    I voted for you, but i almost gave up looking, the list is so long!
    FYI you are No# 22.
    Good luck!

  2. Yum!!  Your cookies sound and look fantastic!!

  3. Thank you so much for the vote! Arrowroot is a thickening agent that can be used in place of cornstarch and actually works better most of the time :)

  4. easynaturalfood says:

    These sound totally delectable! Wish I could have one right now…..:)

  5. These look completely delicious – what a great recipe!

  6. hudakcollins says:

    This is much different than my chocolate chip recipe and will have to give it a try!  The cookies look yummy ☺  Thank you for sharing!

  7. AleasLeftovers says:

    Your cookies look amazing! What a delicious recipe!

  8. Miz Helen says:

    This is a great cookie for a very special celebration!  Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Thank you for your submission on <a href=”http://www.nourishingtreasures.com”>Nourishing Treasures’</a> Make Your Own! Monday link-up. Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  10. How did you know that I love pecans in everything?! These cookies look heavenly.

  11. BeyondThePeel says:

    It so nice to have a gluten free version of such a classic. Thanks for sharing it with us at Whole Food Wednesdays. http://www.beyondthepeel.net

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