Call me crazy, call me cliche, but there is something that is honest-to-god decadently comforting about chocolate. While my palate’s preferences vary vastly from season to season, chocolate is ALWAYS A THING in my world. Summer, spring, winter, and fall, chocolate knows no limits when it comes to satisfying the sweet tooth for this girl.
My doctor told me I was lactose intolerant almost a full month before I found out I had Celiac disease. My single first thought went to chocolate and I was briefly overcome with woe… I know you’re not supposed to eat your feelings, but chocolate was my go-to when I was stressed or when I wanted to celebrate or just because I pretty much successfully adult-ed for the day. Don’t judge… 🙂 When I was just beginning my new journey, I had no idea that awesome things like dairy-free chocolate existed, nevertheless that it would be legit and just as delicious as regular chocolate. Seriously so thankful…
Dairy-free chocolate now frequents many of my dessert recipes, like Melty Chocolate Lava Cake for 2 (recipe coming soon) and these scrumptious little cookies…
These cookies are a rich and well-balanced treat- you can see the large chunks of dark chocolate mixed in with the toasted pecans. Not overly sweet but sweet enough to satisfy. Toasting the pecans gives them a deeper flavor and an intensely satisfying aroma, and adding them to this recipe serves the dual purpose, then, of taste and texture.
Side note: You should ALWAYS toast your nuts. It’s just the right thing to do. 🙂 Snicker a bit to yourself- I won’t tell because I did, too. But toast them. For real.
These come together quickly with a stand mixer, but a hand mixer would work just fine, as well. Almond flour, coconut flour, and arrowroot starch are whisked together with baking soda, my beloved pink Himalayan sea salt, and cinnamon. Cinnamon with chocolate is the ultimate comfort combination in my book, weird as that may sound to some. Try it and you’ll see. Eggs, vanilla, coconut oil, coconut sugar, and maple syrup are the wet ingredient lineup. Add wet to dry until your dough forms, then add in the stars of the show, the dark chocolate chunks and the toasted pecans.
Even the dough looks tempting…
Let’s talk cookies…
Dark Chocolate & Toasted Pecan Cookies
Dark Chocolate & Toasted Pecan Cookies
2 1/2 C almond flour
1/2 C coconut flour
1/4 C arrowroot starch
1 tsp baking soda
1 tsp cinnamon
1/2 tsp pink Himalayan sea salt
2 tsp vanilla
1/2 C coconut oil, melted and cooled
1/2 C coconut sugar
1/4 C maple syrup
1 C dark chocolate chunks
1 C toasted pecans
- Preheat oven to 350 degrees F. Lightly grease two baking sheets or line with parchment paper.
- In a large bowl or the bowl of a stand mixer, whisk together all dry ingredients- almond flour through sea salt.
- In a medium bowl, whisk together all wet ingredients- eggs through maple syrup.
- Add the wet ingredients to the dry ingredients and mix until your dough comes together.
- Stir in the dark chocolate chunks and toasted pecans using a sturdy wooden spoon.
- Using a cookie scoop, drop cookie dough onto prepared sheet. If you prefer flatter cookies that look a little more traditional, gently flatten the dough with the palm of your hand prior to baking. If you like more of the heaped look, bake as is. Either way is delicious.
- Bake for 10-12 minutes until the edges are slightly turning brown. Remove from the oven and let cool on baking sheets for 10 minutes. Transfer to a wire rack to finish cooling.
- Makes approximately 26 cookies. Store leftovers in an airtight container for up to a week.
These cookies feel a little sophisticated and a bit seductive at the same time. Something about the dark chocolate paired with the toasted nuts and the subtle warmth of the cinnamon… I’m telling you, just try them and you will understand.
If you try this recipe, leave a comment and tell me how it turns out or find me on Facebook to show me how it turned out! I would love to hear from you. Till next time, bake some cookies to share and spread some love into the world this week. We need it.