Double Chocolate Pecan Cookies
These cookie are made in one bowl and are ready in about fifteen minutes. They are decadent, chewy and full of chocolate flavor!
Servings: 12 cookies
Ingredients
- 1 tbsp flaxseed meal
- 3 tbsp water
- ½ cup coconut flour
- ½ cup coconut sugar
- ½ cup cocoa powder
- ¼ cup tapioca starch
- 1 tsp baking soda
- ¼ cup maple syrup
- ¼ cup + 2 tbsp coconut oil, softened
- ½ cup chocolate chips
- ½ cup chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees and line a baking tray with parchment paper
- In a small dish combine the flaxseed meal and the water and mix. Set aside for ten minutes while mixing the cookie dough
- In a medium sized bowl combine the coconut flour, coconut sugar, cocoa powder, tapioca starch, and the baking soda and mix. Add the maple syrup, softened coconut oil, the flaxseed egg and the salt and mix. Once combined, fold in the chocolate chips and pecans
- Scoop out 12 balls of the cookie dough and place on the baking tray. With the palm of your hand gently press the cookies down so they no longer have a mound on top. Place in the oven for 10-15 minutes or until the edges are crispy but the middle is still soft
- Allow the cookies to cool and enjoy!
Notes
Nut-free option: Leave out the pecans. if you're still looking for a crunch, add in a seed such as sunflower seeds