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
- 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
- 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)
Preheat the oven to 180*C
Blend regular oats into flour.
In a bowl add the oat flour and mix together the rest of the dry ingredients (except choocolate and pecans)
In a separate bowl mix together wet ingredients and then pour the mix into the dry ingredient bowl. Stir gently until fully combined.
Lastly add in the chocolate chips and pecans. Fold gently. Shape in to balls and then flatten in to circles on the baking tray.
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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