Paleo Decadent Chocolate Pecan Cookies

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These Paleo Decadent Chocolate Pecan Cookies only TASTE decadent.  In fact they are rather light in texture. They are gluten-free, processed sugar-free, dairy free and have no artificial ingredients.  Don’t be fooled by the lack of white sugar, butter and wheat flour! Chewy and fudgy, my Paleo Decadent Chocolate Pecan Cookies are sweetened with coconut sugar, use almond flour as a binder, have 2 kinds of chocolate,  ghee instead of butter, a couple eggs and pecan pieces to make these the best rich chocolate cookies anywhere!

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The optional unsweetened coconut flakes are fantastic but skip them if you’re not a fan of coconut.

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A quick sprinkle of flaky salt on top lends itself to that popular sweet/salty trend.  Feel free to omit this too, but IMHO it adds a nice little something/something to them.

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Paleo Decadent Chocolate Pecan Cookies

Rich, fudgy double chocolate cookies are a snack everyone will enjoy.

  • Author:
  • Prep Time: 15
  • Cook Time: 11
  • Total Time: 26 minutes
  • Yield: 2 dozen
  • Category: dessert

Ingredients

2 bars of 72% chcolate (3.5 ounces each), melted and slightly cooled

FOR THE DRY INGREDIENTS:

1 cup superfine almond flour

1/3 cup unsweetened cocoa powder

1 cup coconut sugar

1/2 teaspoon baking soda

pinch of salt

FOR THE WET INGREDIENTS:

2 eggs

2 tablespoons ghee at room temperature

1 teaspoon vanilla

ADDITIONS:

1 cup raw pecan pieces

1/2 cup unsweetened coconut flakes (Optional)

flaked sea salt (optional)

Instructions

Combine the dry ingredients in a medium bowl.

In a small bowl beat the melted and cooled chocolate, eggs, ghee and vanilla until well mixed.  Stir in the dry ingredients and beat to combine.

Stir in the pecan pieces by hand.

Cover and chill for 30-40 minutes.

Preheat oven to 350.

Roll the dogh into 1 inch balls and place on a parchment lined baking sheet about 2 inches apart to allow them to spread. (If desired, pinch a few coconut shreds on top of the cookies, or crush a tiny bit of flaked salt onto them.)  Bake 11 minutes then remove from oven to rest, then in 5 minutes transfer the cookies to a cooling rack.

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