These flourless pecan chocolate chip cookies are perfectly soft on the inside while being slightly crispy and golden around the edges. The ultimate mid-afternoon treat that is full of goodness and tastes absolutely delicious!
Ingredients
250g (2 cups) almonds
3 tablespoons maple syrup
1 egg
1 teaspoon vanilla powder
Pinch of sea salt
½ teaspoon baking powder
30g (1/2 cup) cacao nibs
30g (1/2 cup) pecans, roughly chopped
Instructions
Pre-heat your oven to 175ºC/350ºF and line a cookie sheet with some baking parchment.
Add your almonds to a baking tray and roast in the oven for 10 minutes, tossing once halfway through, until almonds are golden and nicely toasted. Set aside to cool.
Place cooled almonds into a food processor and blend until they break down into a smooth and creamy butter, about 10 minutes, scraping down the sides as you go.
Add the rest of the ingredients, except the cacao nibs and pecans, and blend until well combined. Add in the cacao nibs and pecans and pulse a few times, just enough to mix them into the batter.
Use either a scoop or a tablespoon to form balls with your hands and place on the cookie sheet, flattening them slightly.
Bake for 6-8 minutes, just until the edges are slightly brown but the middle is still soft, as it will continue to bake as it cools. Your house should smell like heaven right about now!
Once they've cooled a bit, place on a cooling rack. I also stored mine at room temperature.
Notes
If you don't have a food processor, you can use 1 cup of store bought almond butter instead of making it yourself. Then use a hand beater to mix everything together.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/flourless-pecan-chocolate-chip-cookies