These Caramelized Pecan Cacao Chocolate Chip Cookies are over the moon delicious. The caramelized pecans deliver a wonderful crunchy topping adding depth to the cookie. They are free of refined sugar, gluten, and eggs.
Caramelized Pecan Chocolate Chip Cookies [Vegan, Gluten-free]
Serves
10-12
Ingredients You Need for Caramelized Pecan Chocolate Chip Cookies [Vegan, Gluten-free]
To Make the Caramelized Pecans:
- 2 cups raw pecans
- 2 tablespoons extra virgin olive oil
- 3 tablespoons maple syrup
- 1 teaspoon sea salt
To Make the Cookies:
- 2 cups maple caramelized pecans
- 1 cup white rice flour
- 3/4 cup buckwheat flour
- 1/2 cup cacao powder
- 2 tablespoons ground chia seeds
- 1/4 teaspoon baking soda
- 1/4 + 1/8 teaspoon sea salt
- 3/4 cup + 2 tablespoons coconut sugar
- 1/2 cup salted dairy-free butter (1 stick), room temperature
- 1/4 cup liquid cacao butter, melted
- 1/4 cup + 2 tablespoons maple syrup
- 1/2 teaspoon coffee or almond extract
- 4-oz vegan cacao chocolate chips
How to Prepare Caramelized Pecan Chocolate Chip Cookies [Vegan, Gluten-free]
To Make the Caramelized Pecans:
- Preheat oven to 350°F and place rack in the middle of the oven. Prepare a baking sheet with parchment paper.
- Add all the ingredients to a cast iron or a saute pan and cook over medium heat.
- As soon as the syrup starts to bubble, stir continuously. They will start to get really sticky.
- When all the moisture is gone and the syrup in the pan just starts to become golden brown, remove from heat (about 8 minutes).
- Spread onto a parchment-lined baking sheet. Separate them as best you can.
- Place the pecans in the oven on the middle rack for 8 minutes. Remove and let cool completely.
- Roughly chop up the pecans and reserve a cup and set the rest aside. Mince the reserved half cup and set aside.
To Make the Cookies:
- In a large bowl, mix together the rice and buckwheat flour, cacao powder, chia, baking soda, and salt.
- Set aside.
- In a small pan, melt the cacao butter on low heat.
- In a food processor with metal blade or stand mixer with paddle attachment, cream the butter, sugar, maple syrup and extract together.
- Slowly add the melted cacao butter.
- Mix until incorporated.
- Add the dry ingredients and mix everything together.
- Scrape down the sides at least once.
- Pour into a medium-sized bowl and stir in the chocolate chips and the cup of pecans.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Using a one-ounce cookie scooper, scoop up the dough and level it flat then release the scoop onto the parchment. Or use a tablespoon and measure out two tablespoons of dough. Make sure to level them out flat in the measuring spoon.
- Roll them into a ball.
- With your fingers. take a big pinch of the minced pecans and press them into the top of the cookies as best as you can. They don’t have to be perfect.
- Place on the parchment-lined baking sheet and bake for 13 – 14 minutes.
- When finished baking, place the baking sheet on a wire rack and let cool completely.
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Chocolate Cookie -
Pecan - Raw Cacao
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About The Author
Stephanie McKinnie
See My Recipes Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease-free, feeling good, and looking young.
Her focus is on the beauty and creativity of food, wine, recipe development, styling, and photography. Check out more on her website, Cali Zona.
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