I don’t know about you, but I need a treat now and then. When I have something decadent, I wan’t it to be something that I have been craving made in a healthier way than I used to eat it. Lately, I have really missed chocolate chip cookies. I added pecans to this recipe, since I am a nut and cookie fan, but you do’t need to add nuts if you are in the nut free cookie camp. I think our household is 50/50 in our preference to add or not to add nuts.
Although this is not a low sugar recipe, I have used honey to sweeten them, which makes them chewy. The chocolate chips are Lily’s Dark Chocolate No Sugar Added Chocolate Chips sweetened with Stevia. I buy them at my local coop, or they can be found here.
Ultimate Grain Free Chocolate Chip Pecan Cookies
Preheat your oven to 325º degrees.
1 1/2 Cups Superfine Almond Flour
1/2 Cup Almond Butter
1/2 Cup Honey (Clear if Low FodMap)
1 Flax Egg (To make Egg Mix 1 Tablespoon Ground Flax Seed and 3 Tablespoons of Water in a small bowl and let sit 15 minutes)
2 Tablespoons of Coconut Oil, Melted
1/4 Teaspoon of Himalayan Pink Salt or Sea Salt
1/4 Teaspoon Baking Soda
1/2 Teaspoon of Vanilla Extract
1 Cup Dark Chocolate Chips (I used Lily’s No Sugar Added)
1/2 Cup Raw Pecans (optional)
Directions: Mix together in a medium bowl with a fork the almond butter, honey, vanilla extract, melted coconut oil and flax egg until incorporated. Add the almond flour, salt and baking soda and stir again until fully incorporated. Fold in the chocolate chips and pecans. Scoop onto parchment lined baking sheets with a tablespoon cookie scoop.
Bake for 11 – 12 minutes in the preheated oven until golden brown. Cool completely on the cookie sheets.
Makes 24 Cookies
*Low FodMap Serving Size 1 Cookie, Moderate FodMap Serving Size 2 Cookies
See this article on Is Chocolate Low FodMap?
These cookies are absolutely delicious, ultimate and classic!