Thread: Grain and Glueten Free Chocolate Pecan Cookies

Today I tried out a recipe for a gluten-free, grain-free cookie. Instead of regular flour, almond meal or flour is used. This is a very simple recipe with minimal ingredients yet it came out great! The cookie has more of a cake-like consistency and the outside is on the crisp side. Not too sweet either and goes perfect with a glass of milk!

Ingredients:
1 1/4 cup Almond Flour/Meal
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Vanilla Extract (optional)
1/4 teaspoon Cinnamon (essential!)
1 large Egg
1/4 cup Honey
1/4 cup chopped Pecans
**Note: I added a few chopped up squares of Ghirardelli 100% baking chocolate to the mixture**

Stir ALL ingredients together until smooth.
Drop by heaping tablespoonfuls onto a really well buttered/greased cookie sheet about 2 inches apart from eachother. They really like to stick to the pan, so use parchment paper if you have it. Bake at 350 degrees for 10-12 minutes or until desired doneness. Allow to cool before removing from pan. Makes about 9-10 cookies.

This sounds tasty Henny I am going to try this one

Originally Posted by Ftse 100

This sounds tasty Henny I am going to try this one

i hope you do, Julie. Thought of you while baking these. Do you have almond flour easily available in Australia?

Originally Posted by cali baker

i hope you do, Julie. Thought of you while baking these. Do you have almond flour easily available in Australia?

Yes I know we don't have much of the dog stuff like Duexo wipes but we have Almond flour and I will think of you while I am baking them

I baked these cookies again this morning. I managed to get 11 cookies from one batch. I love how easy and quick this recipe is! @Ftse 100, did you bake them yet?

Originally Posted by cali baker

I baked these cookies again this morning. I managed to get 11 cookies from one batch. I love how easy and quick this recipe is! @Ftse 100, did you bake them yet?

Not yet Henny because I always leave the shopping list at home I will have to put the ingredients into my phone because they look so delicious

Ingredients

• 1/2 cup (1 stick) butter at room temperature
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 cup + 2 Tbsp gluten free baking mix*
• 1 cup semisweet chocolate chips

Instructions

1. Using a mixer, cream butter and sugars in a large mixing bowl.
2. Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
3. Add gluten free baking mix in two batches and mix again. It won't be so thick that you can't continue mixing it, but it should appear "doughy."
4. Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled. You should be able to roll the dough into balls before baking.
5. Preheat oven to 350 degrees F.
6. Once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.
7. Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage. (They taste just as good the 2nd and 3rd day as they hold their texture/flavor well.)