Irresistible American style chocolate chunk pecan cookies, adding a nutty crunch to our childhood favourite cookie.
Cookies? More specifically chocolate chip/chunk cookies? These are LIFE. Added with some extra bite from one of my favourite nuts? I’m done. I swear pecans and chocolate compliment each other so well.
The cookie dough can be made in 5 mins flat, baked in 8 mins, and devoured a couple minutes after. (Unless you don’t mind a burnt tongue!)
************13 MINS IN TOTAL TO MAKE**********
Super simple and only a few basic ingredients needed. I love keeping my recipes short and simple.
These cookies are gluten free as instead of flour I used oats (you can use gluten free oats if necessary). I just pulsed the oats for a couple of seconds in my food processor to make a fine flour texture and that was that. Using oats means extra fibre in my day, always a plus!
Seriously, get on these cookies.
Chocolate Chip Pecan Cookies
Ingredients
Dry ingredients
- 1 cup oat flour (blended regular oats)
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup pecans (crushed or chopped)
- 100 grams dark chocolate
Wet ingredients
- 1 egg
- 1/4 cup light unrefined muscovado sugar
- 1/4 cup olive oil or coconut oil I usually use Olive oil, you defintely cant't taste the flavour don't worry)
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any kind)
Instructions
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Preheat the oven to 180*C
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Blend regular oats into flour.
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In a bowl add the oat flour and mix together the rest of the dry ingredients (except choocolate and pecans)
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In a separate bowl mix together wet ingredients and then pour the mix into the dry ingredient bowl. Stir gently until fully combined.
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Lastly add in the chocolate chips and pecans. Fold gently. Shape in to balls and then flatten in to circles on the baking tray.
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Bake for 9 mins, they will look a bit undone but they will continue cooking when you take them out. Allow to rest for 10 mins and then enjoy!!
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