Chewy Chocolate Pecan Cookies
Ingredients
The dough
-
1½
cups
gluten free flour
-
¼
cup
protein powder
-
½
cup
melted coconut oil
-
1
cup
coconut sugar
-
1
large
egg
-
2
tsp
vanilla extract
-
1
tsp
arrowroot powder
-
½
tsp
baking soda
-
¼
tsp
salt
The mix-ins
-
1
cup
chopped pecans
-
½
cup
dairy free chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Toast the pecans on one baking sheet for about 5 minutes until fragrant.
- Remove the pecans from the oven and let them cool.
- In a medium bowl, mix the melted coconut oil and coconut sugar.
- Add the flour, protein powder, arrowroot powder, baking soda, and salt to the wet ingredients and mix until just combined.
- Stir in the toasted pecans.
- Form cookies using a spoon or cookie scoop and place them on the second baking sheet.
- Sprinkle chocolate chips on top of the cookies.
- Bake for 9-10 minutes, being careful not to overbake.
- Let the cookies cool before serving.
Nutrition Facts (estimated)
Servings
12-24 cookies
Calories
200
Total fat
10g
Total carbohydrates
25g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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