These Flourless Chocolate Chip Pecan Cookies are in one word…amazing!
You will be shaking your head in disbelief that these cookies have absolutely no flour, grains or gluten and still taste delicious.
I experimented using both almond butter and peanut butter and even though the peanut butter ones were “ok”, they were definitely much drier in taste.
The almond butter version will give you the most fudgy, moist, melt in your mouth chocolate cookie.
You can see the difference between the two in the photo below.
And just so you can feel good about eating these little cookies, let’s look at the typical ingredients found in a traditional chocolate chip pecan cookie recipe:
Ingredients: 1 cup butter, 1 cup brown sugar, 1 cup white sugar, 2 eggs, 1 tsp vanilla, 2 cups white flour, 2 1/2 cups pecans, 1 bag milk chocolate chips, salt, baking soda, baking powder.
That’s a total of 2 cups refined and processed sugar, 2 cups white refined flour, 1 cup of butter and 2 eggs.
Definitely not gluten-free, dairy-free, vegan or paleo.
5 Fast Facts About Almonds (Almond Butter):
- helps to regulate cholesterol and blood pressure
- energy booster
- loaded with calcium and fiber
- 1/4 cup contains 8 grams of vegan protein
- high in anti-oxidants
5 Fast Facts About Raw Coconut Crystals:
- low glycemic (GI of 35)
- raw, vegan and gluten-free
- unrefined and unbleached
- contains 17 amino acids
- is an abundant source of minerals and broad spectrum B vitamins
5 Fast Facts About Flax Seeds (Flax Eggs):
- high in omega-3 essential fatty acids
- contains soluble and insoluble fiber
- super high in lignans
- provides anti-oxidant and anti-inflammatory benefits
- provides cardiovascular benefits
5 Fast Facts About Pecans:
- contains naturally occurring anti-oxidants
- helps to lower cholesterol
- high quality source of protein
- contains more 19 vitamins and minerals
- excellent source of vitamin E
Tip #1: I’ve made these with both almond butter and peanut butter and the texture is so much better with the almond butter, I think because it is more creamier than the peanut butter. I make my own almond butter so I process it until it is ultra creamy and smooth.
Tip #2: I showed a photo above of what they will look like before baking them. They will have a very wet, glossy texture to them and that’s how you want the batter to be.
Tip #3: I used the raw coconut crystals, which is a low glycemic sugar, to cut back on the sugar content, but feel free to use your favorite granular sweetener.
Tip #4: This recipe will make approximately 20 -22 small cookies.