I hope you’re all well and I can’t believe we are half way through this year already. Might just be me but time seems to go by really slowly yet really quickly all at once. Regardless, one thing I do know is… the time it’ll take to finish these cookies will be super quick! Don’t say I didn’t warn ya!
If you saw the last recipe I posted, you’ll know I’ve been super into doughnuts lately. I just love how you can make just 6 and experiment with different flavours. I get bored easily so having some variety in my treats is super important. If you missed it and want the recipe for Vegan & Gluten-free Coconut Doughnuts you can click here. This week I decided to take a break from doughnuts and make cookies instead. Cookies are probably my no. 1 most baked item. They’re easy grab and go, single serving, can be frozen and nothing beats a reheated cookie with some cold milk. YUM! These cookies are a modified version of my Soft Paleo Chocolate Chip Cookies. Perfectly soft on the inside and slightly nutty.
This gluten-free cookie recipe uses a mixture of coconut flour and almond flour. I love mixing these two flours together for the perfect soft texture that isn’t super dry like using just coconut flour can sometimes be.
This recipe calls for creamy almond butter but you can substitute peanut butter or cashew butter! Just make sure it’s creamy and thick vs. thin like tahini or some nut butters can be. This will ensure the best texture and flavour.
Can’t wait for y’all to try the ULTIMATE Soft & Gluten-free Chocolate Pecan Cookie recipe. Please please please tag me @balancingandie on socials when you try this recipe! I love seeing you try my recipes and bring joy and health into your homes.