Almond Flour Cookies with Toasty Pecans & Melty Chocolate

• 200g almond flour or almond meal
• 30g sugar (coconut, turbinado, or pure cane brown)
• 1/2 teaspoon cinnamon(optional)
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla
• 60ml coconut oil(room temperature)
• 60ml pure maple syrup(room temperature)
• 60g pecan pieces (raw or roasted), chopped
• 45g mini semi-sweet chocolate chips
• Large flake salt (for garnish), to taste

1. Preheat Oven and Mix Ingredients

• Preheat your oven to 165°C and prepare a baking sheet with a light coat of coconut oil, parchment paper, or a silicone mat.
• In a large bowl, beat together the coconut oil, maple syrup, vanilla, and sugar until smooth.
• Add the almond flour, cinnamon, baking soda, and salt. Mix to combine.
• Toss in the pecans and chocolate chips, and mix again.

2. Shape Cookies

• Scoop rounded tablespoons of dough and roll into 2.5cm balls.
• Place the balls on the cookie sheet, at least 2.5cm apart.
• Gently press down to flatten slightly.
• Sprinkle with coarse sea salt.

3. Bake

• Place the cookie sheet in the oven on the center rack.
• Bake for about 18-20 minutes.
• Let the cookies cool before enjoying.

Don’t Over bake: The cookies may look like they need more time, but they will darken and harden slightly as they cool.

Leave Space: Ensure there is at least 1.25cm between cookies as they will puff up slightly.

Equipment: Use a silpat or parchment paper to line your baking sheets for best results.

Counter/Fridge: Store in a covered container on the counter for 5-6 days or in the refrigerator for up to 2 weeks.

Freeze Dough: Roll dough into balls, flatten, and freeze for 30 minutes. Store in a freezer-safe bag. Bake from frozen, adding 2-3 extra minutes.

Freeze Cookies: Cool completely, transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 2-3 months.

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