well well well.
it’s been a minute. like a hot texas june summer minute.
but here i am with a new recipe, if you can even believe your eyes.
no better way to pop back in and say hello than with a grain-free chunky chocolate cookie. and i’m sure we both agree everything is better with pecans. also… to prove almond flour cookies are just as delicious as their gluten-containing counterparts. and sometimes we just need a cookie.
i’ll keep it short and sweet…. but may your tiny wings be strengthened with happy bellies, snort laughs, peace signs, summer tones, coffee drinks, sweet music, warm rays of sunshine, and love!
hoping to be back soon… with more….
Grain-Free Chocolate Chunk Pecan Cookies
Ingredients
- 3/4 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla paste or extract
- 4 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chunks hand chopped makes the best!
- 2 cups coarsely chopped pecans
- Maldon salt
Instructions
- Preheat oven to 350°.
- Beat softened butter with an electric mixer at medium speed until fluffy. Add brown sugar and sugar; beat until creamy. Add large eggs and vanilla; beat until mixture is combined.
- Combine almond flour, baking soda, and salt in a medium bowl. Add almond flour mixture to butter mixture and beat until just combined. Gently stir in chocolate chunks and pecans.
- Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper. Press dough lightly to keep from mounding, so that cookie will bake evenly. Press a few extra pieces of chocolate and pecans onto top of cookies, if desired.
- Bake at 350° for 15-17 minutes or until edges are just golden. Sprinkle cooling cookies with chunky Maldon salt.
