Need a chocolate fix? Well hold onto your tastebuds, these chocolate pecan cookies will knock your socks off!!
I got the idea for these cookies from a recipe for ‘brownie cookies’ that used wheat flour, but I decided to try ground pecans instead. I’m always looking for ways to make gluten free (or even grain free), dairy free treats that are even better than their original wheat and dairy counterparts… I love pecans and chocolate together, and I was hoping the pecans would give these a chewy ‘brownie’ texture. They did! I also changed the sugar to Rapadura, which gives them a richer flavour, and is of course better for you than refined sugar.
I promised to post this recipe ages ago, but I needed some photos, so today my daughter Cassia helped me make these again. (She loves to use the Thermomix, and is always quite happy to pose for photos.) I also invited my Quirky Cooking Facebook friends to join in the baking fun! A few of us baked ‘together’ via the internet, exchanging hints and tips as we cooked. (Check out some of their tips and variations below the recipe.) We’ll have to do some cooking together again via Facebook – it was a lot of fun!
So here’s the recipe – please let me know how you like it in the comments below. Recipe makes about 40 cookies.
- 220g dairy free dark chocolate, broken in pieces
- 150g pecans
- 3 eggs
- 1 tsp dry, instant coffee (or raw cacao powder)
- 1 tsp vanilla extract
- 120g Rapadura
- 1/4 tsp sea salt
- 1/4 tsp bicarb soda (opt.)
- Chop dark chocolate for 8 seconds on speed 6.
- Melt chocolate at 50 degrees for 3 minutes on speed 1.
- Add the rest of ingredients and mix for 20 seconds, speed 8.
- Drop by heaped teaspoonfuls onto lined baking trays and bake at 160 degrees C for about 11-15 minutes, until cookies have risen and cracked slightly. You don't want to overcook them, as they are supposed to be slightly 'gooey' in the centre - just barely baked through! Leave on trays for 5 mins, then remove to cooling rack. They will sink down as they cool and become flatter and chewy.
The raw mixture is soooo yummy!
If you can manage to keep everyone from scoffing them all straight away, store them in an airtight container in the fridge – they taste delicious cold!
P.S. I think next time I’d better double or triple this recipe!
Tips and Variations: