AuthorParkash BainsCategorydesserts, North AmericanDifficultyIntermediateChocolate Chip Pecan Cookies — Here’s one for all you cookie monsters out there! These are deliciously healthy cookies made with wholesome, unrefined ingredients. You can have one or two without feeling guilty. The cookie monsters in my house claim these are the best EVER!! Due to my gluten sensitivity I use a combination of gluten free and stone ground spelt flours. They couldn’t tell the difference! However, you can use 1 cup all purpose and 1 cup spelt.
To make sure my cookies are going to spread just perfectly, I usually bake just a few first to test the spreadability of my cookie dough. If they didn’t spread enough, you can always add a bit more liquid. I especially don’t like cookies that turn out flat like pancakes! You shouldn’t have that problem with this recipe because the dough is on the thicker side due to the unrefined spelt flour and coconut sugar.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Combine the flours, ground flaxseed, baking soda and salt with a whisk; set aside.
In a large bowl, cream together the melted butter (or melted coconut oil) and sugars until well blended. Beat in the vanilla and egg until light and creamy (about 2 minutes). Mix in the dry ingredients until just blended. Stir in the chocolate chips and pecans by hand using a wooden spoon.
Place heaping tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 16 to 18 minutes in the preheated oven, or until the edges are lightly toasted. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely. Makes about 30 cookies.
*Add 1 Tbsp flaxseed meal and 3 tablespoons water to a small dish and stir. Let rest for 5 minutes to thicken. Add to recipe in place of 1 egg.
Note: If the dough gets a bit too thick after you’re done with the first batch or two, just add a 1 or 2 tablespoons of milk or water.
Ingredients
Directions
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Combine the flours, ground flaxseed, baking soda and salt with a whisk; set aside.
In a large bowl, cream together the melted butter (or melted coconut oil) and sugars until well blended. Beat in the vanilla and egg until light and creamy (about 2 minutes). Mix in the dry ingredients until just blended. Stir in the chocolate chips and pecans by hand using a wooden spoon.
Place heaping tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart.
Bake for 16 to 18 minutes in the preheated oven, or until the edges are lightly toasted. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely. Makes about 30 cookies.
*Add 1 Tbsp flaxseed meal and 3 tablespoons water to a small dish and stir. Let rest for 5 minutes to thicken. Add to recipe in place of 1 egg.
Note: If the dough gets a bit too thick after you’re done with the first batch or two, just add a 1 or 2 tablespoons of milk or water.
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