Pecan Chocolate Chip Cookies
Some coconut oil and coconut sugar give these cookies some faint tropical notes, while delivering on a gooey, soft, chocolaty center.
Nutrition
per serving (≈101g)Instructions
9 stepsPrepare the Wet Ingredients
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened coconut oil and coconut sugar until well combined.
Add the egg and vanilla extract, mixing until fully incorporated.
Add the Dry Ingredients
In a separate bowl, whisk together the oat flour, baking soda, and sea salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Pecans and Chocolate Chips
Gently fold in the chopped pecans and chocolate chips until evenly distributed throughout the dough.
Portion and Bake
Scoop the dough onto the prepared baking sheet, about 1-2 tablespoons per cookie, leaving space between each for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
