Hi friends,
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.
Notes
- Feel free to substitute with your favourite nut butter but please ensure it is thick and not runny.
- The cookies don't get too brown on top so make sure to watch them closely after the 9 minute mark as how fast they cook depends on your oven.
- Ensure your egg is room temperature or else the coconut oil may get clumpy.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil, softened
- 1/4 cup creamy almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp lemon juice (or vinegar)
- 1 whole egg, room temperature
Dry Ingredients:
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/4 tsp cinnamon powder
- 1/3 cup semisweet dark chocolate chips (or bar cut up)
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a large bowl, mix wet ingredients until well combined. Ensure egg is room temperature.
- Add in remaining dry ingredients and stir until just combined and let mixture sit for 5 minutes.
- Grab approximately 1 tbsp of mixture at a time, form into a ball and flatten to make cookie shaped. Repeat with remaining batter - makes about 10-12.
- Bake for ~10-13 minutes until the bottom is golden and top is slightly firm to touch. Timing will depend on your oven.
- Allow to cool for a few minutes before transferring to wire rack to cool completely. Enjoy right away or refrigerate in an airtight container for up to 4 days or freeze.
^Is it ok if we use normal butter and can use normal flour bside xoxonut flour i mean all purpose flour thank you
Sorry I haven’t personally tried using regular butter and all purpose flour with this recipe. Coconut flour is very dry 1/3 = 1 cup of all purpose flour so I would be wary to substitute here.