Chewy Double Chocolate Pecan Cookies (paleo, egg-free)

I love these! I know that’s a subjective statement, but I have a feeling you might love these, too! They are perfectly chocolatey and nutty. This makes a pretty large batch of cookies, so with a bit of self-control, you might have enough to freeze a stash for days when a double chocolate cookie can make a real difference in your life 🙂

Ingredients

Directions:

1. If your coconut oil and/or honey are not in a liquid state, start by melting them together in a small saucepan over low heat. Cool.
2. Preheat oven to 350°F.
3. Line 2 large baking sheets with parchment paper.
4. In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and cacao powder.
5. Mix all liquid ingredients together (you can do this in the medium saucepan, if you had to melt these to a liquid state): coconut oil, honey, and vanilla extract. Ensure this mixture cools to room temperature before moving on to the next step)
6. Fold the wet ingredients into the dry flour mixture until thoroughly combined.
7. Fold in the chopped pecans and chocolate chips.
8. Spoon the dough, 1 heaping tablespoon at a time, onto the prepared baking sheets. Gently push down the heaps of dough (and garnish with a half-pecan, if desired).
9. Bake for 17-20 minutes, until the tops of the cookies look dry.
10. IMPORTANT: Let the cookies cool on the baking sheet for 20 minutes before transferring to a cooling rack (or eat them warm!).

Recipe Notes:

• To toast pecans, spread pecans evenly on an ungreased cookie sheet and lightly toast them for 4 minutes in an oven that has been preheated to 350°F. Stir/turn the pecans and toast for another 4 minutes in the preheated oven. Remove from oven—cool and chop. Alternatively, you can lightly toast the pecans in a saucepan heated over medium heat, stirring frequently (watch for a deepening in color and a nutty, toasty aroma, about 5 minutes).