Stop what you’re doing right now. Yes, it’s one of those recipes. One of those get-in-to-your-kitchen-right-now-and-bake-these recipes.
The sweet rays of summer are finally beginning to light up the days. Gorgeous, fiery red-crested birds hop contently around the garden in which hundreds of shades of green flourish amongst flowers in all sorts of colours. Everyone’s face looks joyous, bright, happy; it takes me a moment to snap out of my summer daze every time I look outside. The cows outside my kitchen window graze, their movements slow and in control, and life goes on.
Fudgy yet crispy, dark yet light, rich yet airy. Reminiscent of dreamy days consisting of early morning baking, serene walks in the woods, and laughter so precious that it will forever remain in our memories, these cookies really are the essence of summer to me – simple, spontaneous, and imperfect.
By the way, your mixture should be mixed by now, yes? Definitely yes.
There’s a reason the recipe makes thirty-six cookies. The nutrition bumf? 83 calories, 7g of fat per cookie with the pretty pecan half, 56 calories, 4g fat without it. It’s a complete bargain, trust me. Enjoy!
Chocolate Pecan Cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Keywords: gluten-free soy-free vegan sugar-free paleo dairy-free grain-free egg-free
Ingredients (36 cookies)
- 200g almond flour
- 1/2 teaspoon baking soda
- pinch salt
- 60g cocoa powder
- 125ml pure maple syrup
- 125ml vegetable oil
- 36 pecan halves
1. Preheat oven to 350F/180C. Arrange the pecan halves on a baking sheet, then toast for 10 minutes until golden.
2. In a large bowl, mix together the almond flour, baking soda, salt, and cocoa powder. Add in the maple syrup and oil, then stir until everything is very well combined.
3. Using a small ice cream scoop, melon baller, or teaspoon, drop teaspoonfuls of the mixture on to lined baking sheets. Press a pecan half on to each cookie.
4. Bake for 7-8 minutes, let cool slightly, and enjoy!