Seriously Chocolate Pecan Cookies

If you have roughly 40 minutes to spend in the kitchen, Seriously Chocolate Pecan Cookies might be a tremendous gluten free, lacto ovo vegetarian, and primal recipe to try. This recipe makes 24 servings with 140 calories, 3g of protein, and 13g of fat each. For 61 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Serious Eats requires stevian extract, pecans, unsweetened cocoa powder, and liquid stevia. 26 people were glad they tried this recipe. Overall, this recipe earns a not so awesome spoonacular score of 21%. Users who liked this recipe also liked Chocolate Pecan Cookies, Chocolate Pecan Cookies, and Chocolate-Pecan Brownie Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil. 2 In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27). 3 Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart. 4 Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy. 5 Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.

 

Step by step:

1. 1

2. Position 2 oven racks in the middle of the oven. Preheat the oven to 350°F (177°C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.

3. 2

4. In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended.

5. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).

6. 3

7. Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.

8. 4

9. Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.

10. 5

11. Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.

Nutrition Information:

covered percent of daily need