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Vegan & Gluten Free Chocolate Pecan Cookies! Fudgy, soft and healthy. Created with 10-ingredients!

Chocolate Pecan Cookies (Gluten Free & Vegan)


  • Author: Wholesome Patisserie
  • Prep Time: 20min
  • Cook Time: 15min
  • Total Time: 35 minutes
  • Yield: 15-20 cookies 1x

Description

Vegan & Gluten Free Chocolate Pecan Cookies! Fudgy, soft and healthy. Created with 10-ingredients!


Scale

Ingredients

  • Wet Ingredients 
  • 3/4 cup (220g) almond butter
  • 1/4 cup (65g) coconut oil
  • 1/4 cup (5 Tbsp) milk of choice, I use almond
  • 1 tsp vanilla bean extract
  • Dry Ingredients 
  • 1 1/2 cups (240g) gluten free all-purpose plain flour
  • 1/2 cup (60g) cocoa powder
  • 1/3 cup (55g) coconut sugar
  • 1 tsp (5g) baking powder
  • Toppings
  • 1 cup whole pecans
  • 50g dairy free dark chocolate, melted

Instructions

  1. Preheat oven to 180ºC (356ºF). Line a large flat baking tray with parchment paper, set aside.
  2. In a small pot add almond butter and coconut oil. Place over a low-medium heat and gently melt together. Stirring occasionally with a wooden spoon until smooth and well combined. It’s ok if there is still some small lumps of almond butter in the mixture.
  3. Once melted and smooth, remove from heat and set aside to cool slightly.
  4. In a large mixing bowl, combine all dry ingredients, whisk until well combined.
  5. Make a well in the middle and pour in slightly cooled almond butter mixture, followed by the milk and vanilla.
  6. Mix together with a wooden spoon until it forms a soft dough and everything is well combined, you may want to use your hands for this step.
  7. Pick up approx. 1/2 tablespoon worth of dough and roll into a ball. Flatten the ball into a disc using the palms of your hands. Place on lined baking tray.
  8. Repeat above method with remaining dough.
  9. Place one whole pecan in the middle of each cookie, pressing into the cookie slightly.
  10. Bake for 10-12 minutes until the edges turn a touch darker and the cookies come away from the parchment paper.
  11. Cool on tray for 5 minutes.
  12. Transfer to a wire rack to cool completely.
  13. Once cookies have cooled, drizzle each with melted dark chocolate. Allow to set.
  14. Serve and enjoy!

Notes

Store in an airtight container, in the pantry, for 1 week.