Flourless Chocolate Chunk Pecan Cookies (Paleo)

Monday, December 10, 2012


Does anyone really read the whole intro and little story (like the one I am writing at this exact moment) when looking at a flourless chocolate chunk pecan cookie recipe?  I mean lets be real...most people just look at the pictures, decide if they look good enough to make and then get a warm fuzzy feeling inside once they decide to make them for themselves.  Well that's what I do at least when I see a recipe that makes me feel all warm and fuzzy.  Recipes like this do not need a whole lotta talkin.

This recipe is based off this cookie recipe, but I made some minor changes based off your feedback to make them more moist and just a little bit more awesome.

What you will need:
  • 1 cup of coconut flour (check your local health food store for this)
  • 1/2 cup of coconut oil
  • 1/2 cup of raw honey
  • 3 eggs
  • 2 tbs of almond milk
  • 1 tsp of vanilla extract
  • 1/8 teaspoon of sea salt
  • 3/4 cup of Enjoy Life semi-sweet mega chunks chocolate  (If you can not find these you can use gluten free chocolate chips)
  • 1/2 cup of chopped pecans
Directions:
  1. Preheat oven to 350 degrees
  2. Melt the honey and coconut oil together in the microwave for about 15 seconds.  
  3. In a large bowl mix together the coconut oil, raw honey, eggs, vanilla extract, almond milk and sea salt.
  4. Stir in the coconut flour, chocolate chunks and chopped pecans.
  5. Line a baking sheet with parchment paper and roll out little tbs size balls of cookie dough. Place on the baking sheet and gently press down so they have a pretty cookie shape once baked :)
  6. Bake for 12-15 minutes or until golden brown. 
  7. Let cool for 10 minutes and then enjoy!
I made these on Saturday and by Sunday every last cookies had vanished...

This recipe makes 15 cookies. 

40 comments:

Kristina said...

looks so good! yammy!

Hanna said...

Yup, theyook amazing alright:)

Anonymous said...

When do you add the coconut flour? Can't wait to try this!!!

Lindsay @ Delighted Momma said...

Anonymous- oops thanks for catching that mistake! I updated the directions above :)

The Coolidges said...

Those look amazing! My husband might even eat them.

Shug in Boots {Beth} said...

I may be super sweet in hopes that I can convince my husband to make these for me. {He likes to cook.} They look amazing, and yay!!! for gluten free! Thanks!

Cebon said...

I absolutely LOVE the way you write! Yes, I do in fact read the intro, and am excited about the whole thing. :D Can't wait to make these with my partner!

Alisha said...

Mmm, Mmm. All of this holiday baking everyone is doing is getting me in the spirit. I need to make a batch of cookies tonight!! These look delicious!

Happy Monday!
xo
Alisha

Nina Bille said...

So delicious, Lindsay! I'm fond of baking but would like to eat and cook more low-carb - love our blog & recipes! ... I'll be following you to be inspired :()

Unknown said...

Yum!... that looks amazing!. How can I replace the coconut flour? We don´t have that kind of flour in Chile. Do you think I could use almond flour instead? Always read the intro... Love your blog!

Sara Jahan said...

These looks so yummy, especially with the pecans!:)
And no, I haven't had my baby yet. I've been SO bad with updating my blog but she should be here in 5 weeks! Thanks for your sweet comment :)
Xo
Sara

Gloria said...

Oh yum! Is there a hint of coconut flavor, due to the oil & flour? (I hope so!)

deanna said...

Can't wait to try these! What is the carb count for one... and how many were you able to make from this recipe?

Lindsay @ Delighted Momma said...

Gloria- The coconut is so mild that you really can not taste it, which is good for non coconut lovers ;)

Deanna-I have not yet figured out the carb count for this recipe but once I do I will post up above. The recipe makes 15 cookies.

Lindsay @ Delighted Momma said...

Unknown- you could try almond flour for sure! You might have to play around with the measurements but it would work.

Mary said...

Wow! YUM! These look delicious. I will definitely be trying them :)

My-cliffnotes said...

Yum!

Brynn {chartreuse and a twist} said...

oh holy, holy moly...how do you do it every time??!!! i was just saying yesterday how i am so in the mood to bake some cookies (and I am typically not into baking, except for a few times a year)...i have never been disappointed in any of your recipes i have made...i will absolutely be trying these babies out!!! and flourless??!! i may just have to share with my gluten free friends :) XO brynn

Annmarie Pipa said...

simply perfect!

Heather Dawn said...

Hello! One of the women my husband works with can not have gluten. For everyone else's gifts, I am making homemade cookie trays. I thought about maybe making her cookies or a small cake without gluten. Could you recommend from your posts the best one?

Lindsay @ Delighted Momma said...

Heather- These cookies are my all time favorite :)...

http://www.delightedmomma.com/2012/08/flourless-snickerdoodle-cookies-paleo.html

Livia said...

omg, i die with all your recipes, everything looks so delicious and healthy! it just kills me that most of the ingredients you use cost a fortune here in Brazil! (like almond milk, coconut flour) i always think about trying with a slight change in the ingredients but then i think it might not work or taste as good! such a bummer!

Benefits of Coffee said...

This is utterly delicious. I must make it after dinner tonight for my family. Thanks for the recipe..:)

Angela Cummings said...

Just made a batch. they taste great. I used some good ole bourbon vanilla extract and sprinkled a smidget of cinnamon in with dark chocolate. Question, how is the texture of the dough supposed to be? Mine looked more like meal, and my cookies turned golden brown but they fall apart as soon as I bite into them. They kinda crumble like cornbread. What do you think I need to do different next time, so they can have more of a solid cookie consistency?

Lindsay @ Delighted Momma said...

Angela- The texture of the dough should be somewhat sticky (like regular cookie dough). I would try adding a bit more almond milk to the batter next time until you have a slightly more moist dough. Hope that helps!

Anonymous said...

They look so good my mom and I are making them right now!

Anonymous said...

they taste so great. making them now

Ashley Lauren said...

Quick question: If I use unsweetened vanilla almond milk, should I still add the vanilla flavoring?

Lindsay @ Delighted Momma said...

Ashley- Yes, you still should use the vanilla extract.

Anonymous said...

do you happen to know the nutrition facts (calories, etc) in one cookie? they look delicious ! :)

Anonymous said...

I must be the worst baker ever. My cookies stayed in round balls. I am trying to use coconut flour more b/c of the nutrition compared to wheat flour but even the cupcakes I made last weekend were failures. They were not of cake consistency in the least but more like an egg souffle. Are there any recommendations out there or fool-proof recipes any one could direct me to?

Stormy Koeniger said...

Lindsay, I had to add an extra 1/2 c of cocount flour and probably could have added twice that to make a dough-like consistency. I let it sit in the fridge for an hour also and after one pan, I decided to put them into cupcake tins since they were runny. Can you tell us what brand of coconut flour you use? This may be the secret to the consistency. The flavor is fantastic and I count ~12 g of carbs per cookie (30 cookies in my batch) - an excellent indulgence without breaking the bank!

Stormy Koeniger said...

Lindsay, I had to add an extra 1/2 c of cocount flour and probably could have added twice that to make a dough-like consistency. I let it sit in the fridge for an hour also and after one pan, I decided to put them into cupcake tins since they were runny. Can you tell us what brand of coconut flour you use? This may be the secret to the consistency. The flavor is fantastic and I count ~12 g of carbs per cookie (30 cookies in my batch) - an excellent indulgence without breaking the bank!

Lindsay @ Delighted Momma said...

Stormy- I used BOBS coconut flour. Hmm so sorry your cookies did not turn out! Strange!

Anonymous said...

we are about to make these!! they look so good.

Amanda Ford said...

i added 1/4 cup of unsweetened dutch processed cocoa powder to this recipe and swapped in chopped hazelnuts for a twist....the best cookies ever!! i couldn't keep anyone's hands off of them! and the batter freezes great!! :) i love this recipe!

Hannah said...

A mistake I made...I added the chocolate chips while the batter was still warm(hot?) after adding the coconut oil and honey. The batter turned out looking like I added cocoa powder instead of chocolate chips because the chocolate chips melted-oops! I hope they still taste the same... I had a disaster cookie recipe a couple of days ago that had the texture of sand but tasted great- as long as you didn't breath while chewing or else you would choke. Lol.

Sandra said...

I love this recipe and I LOVE your blog!

Stormy Koeniger said...

Bob's coconut flour makes a huge difference in all my paleo baked goods. Glad I switched! Your dessert recipes are awesome! My daughter loves your birthday cupcakes, especially since I reduce the honey and let her eat them sometimes as breakfast muffins with no frosting.

Stormy Koeniger said...

Bob's coconut flour makes a HUGE difference in all my paleo baked goods. Absolutely love your recipes!

Post a Comment

Related Posts Plugin for WordPress, Blogger...