Chocolate Chip Coconut Pecan Cookies (Grain-Free)
The gelatin and cashew butter give the dough structure and are needed for this recipe. If you’d like you can trade out the coconut and pecans for your favorite dried fruits and nuts.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Category: dessert
- Diet: Gluten Free
Ingredients
Units
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon unflavored grass-fed gelatin
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, melted
- 1/4 cup raw honey
- 2 tablespoons cashew butter (I make this with soaked cashews and a bit of water)
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened coconut flakes
- 1/2 cup soaked and dehydrated chopped pecans
- 3 ounces bittersweet chocolate, chopped
Instructions
- Preheat oven to 350 degrees F and adjust rack to middle position. Whisk almond flour, coconut flour, gelatin, salt and baking soda together in a large mixing bowl. Stir in butter, honey, cashew butter and vanilla. Fold in coconut and chocolate. Using a 2-inch cookie scoop, spoon cookies on to a baking sheet lined with parchment paper. Gently press on each cookie to make each cookie about 1-inch thick. Bake for 12 minutes. Serve.
Nutrition
- Serving Size: Makes about 1 dozen cookies