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Flourless Chocolate Chip Pecan Cookies
[Vegan]

Name: Flourless Chocolate Chip Pecan Cookies [Vegan]
Cook time: 30 min
Yield: 20 - 25 small cookies
Ingredients: 1 cup organic almond butter; 3/4 cups raw coconut crystals (or other granulated sugar); 1/4 cup raw cacao powder; 1 cup vegan/gf chocolate chips; 1/2 cup organic pecans (chopped); 2 flax eggs (2 tablespoon ground flax + 6 tablespoons water); 1/2 teaspoon baking soda; 1/4 teaspoon pink Himalayan salt

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Warm, golden-brown flourless vegan chocolate chip pecan cookies, studded with dark chocolate chunks and chopped pecans, on a wire rack.

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Flourless Chocolate Chip Pecan Cookies

20 - 25 small cookies

Dairy Free

Vegan

These Flourless Chocolate Chip Pecan Cookies are in one word…amazing! You will be shaking your head in disbelief that these cookies have absolutely no flour, grains or gluten and still taste delicious. I experimented using both almond butter and peanut butter and even though the peanut butter ones were “OK," they were... Read More

Ingredients You Need for Flourless Chocolate Chip Pecan Cookies [Vegan]

1 cup organic almond butter
3/4 cups raw coconut crystals (or other granulated sugar)
1/4 cup raw cacao powder
1 cup vegan/gf chocolate chips
1/2 cup organic pecans (chopped)
2 flax eggs (2 tablespoon ground flax + 6 tablespoons water)
1/2 teaspoon baking soda
1/4 teaspoon pink Himalayan salt

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How to Prepare Flourless Chocolate Chip Pecan Cookies [Vegan]

Prepare the Flax Eggs

In a small bowl, whisk the ground flax seeds and water and set aside.

Make the Cookies

In a medium-sized bowl, add the remaining ingredients and the flax eggs and stir until well combined.
a) For drop cookies: drop a spoonful at a time onto your baking pan.
b) For rounder, traditional cookies: drop a spoonful at a time onto your baking pan, lightly pat them down with your fingertips to flatten them slightly and pat the edges with your fingertips to smooth them out.
Bake at 350 degrees for 10 minutes. Cool completely before removing from the baking pan.
Enjoy!

Notes

Tip #1: I’ve made these with both almond butter and peanut butter and the texture is so much better with the almond butter. I think it's because it is more creamier than the peanut butter. I make my own almond butter so I process it until it is ultra creamy and smooth. Tip #2: I used the raw coconut crystals, which is a low glycemic sugar, to cut back on the sugar content, but feel free to use your favorite granular sweetener.