Flourless Pecan Chocolate Chip Cookies
User Reviews
3.5
Flourless Pecan Chocolate Chip Cookies
Description
This recipe starts by making or using pecan butter, which can be prepared by toasting raw pecans to deepen flavor and then processing them until smooth. This homemade butter acts as both fat and base for the cookies, eliminating the need for flour. Brown sugar adds sweetness and slight moisture, while the egg binds the ingredients and baking soda provides leavening for a light texture.
The chocolate chips folded into the dough create pockets of rich semi-sweet chocolate that contrast with the nutty pecan flavor. Baking at 350°F on parchment or a silicone mat prevents sticking and helps retain the cookies' shape and tenderness. The lack of flour results in a gluten-free cookie with pronounced pecan character and a chewy, moist bite.
These cookies suit those seeking grain-free or flourless treats and offer a straightforward method for using pecan butter in baked goods.
Ingredients
- 1 cup pecan butter or about 3 cups raw pecans
- 1 large egg
- 1/2 cup brown sugar use light or dark, I used dark, packed
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips or dark chocolate chips
Instructions
- Set oven to 350F Line a cookie sheet with parchment paper or a silicone mat and set aside.
- If you are making your own pecan butter, you have the option of using raw pecans, or toasting them to deepen their flavor first. To toast, spread out on a dry cookie sheet and toast in the oven for about 12-15 minutes, giving the pan a shake once halfway through.
- Put the pecans in a food processor or high power blender and blend until you get a smooth butter. This will require scraping down the sides of the processor to make sure all the nuts get processed. The mixture will go through a dry grainy stage, then will gradually become finer and moister as the nuts release their oils, and finally will transform into a smooth butter. Note: If you make your own pecan butter and the nuts seem very dry as you are processing, you can add a teaspoon of vegetable oil to help it come together.
- Measure out 1 cup of pecan butter into a mixing bowl with the egg, sugar, and baking soda. Mix well. Fold in the chocolate chips.
- Scoop out tablespoon sized balls of dough and place 2 inches apart on the cookie sheet. I use my 1 3/4 inch cookie scoop for this. I like to add a few extra chocolate chips to the surface of the cookie dough before baking. Push them into the dough gently.
- Bake for 8 minutes or just until set. The cookies will look under done, but will firm up as they cool. Be sure your oven is at the correct temperature before you bake. I keep an oven thermometer in my oven at all times so I can be sure.
- Cool the cookies on a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 178mg | 7% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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