I have been searching for a perfect (crunchy not chewy) chocolate chip cookie. And I think the search has come to an end. My little food testers gave this cookie an 8 on 10…I am happy! This cookie has a crispy texture, satiating combination of chocolate and pecans, is gluten and egg free. I am considering trying this recipe with coconut butter and walnuts. Will post the updates from my trials.
- 1 cup (Gluten Free) Oat Flour
- 1 cup Almond Meal
- 1/2 cup Unsalted Butter
- 6 Table Spoons Coconut sugar or another dark sugar
- 1 tsp Vanilla Extract
- ¼ cup chopped Pecans
- ¼ cup chocolate chip
- Preheat oven to 300°F. Grease cookie sheet; set aside.
- With a hand mixer, beat the butter, coconut sugar and vanilla extract until creamy.
- Add the almond meal flour and the oat flour and mix until the dough sticks together.
- Stir in the pecans and chocolate chip.
- Form the dough into small balls. ( if you want flatter cookies –flatten the dough a bit)
- Place them on the prepared cookie sheet and bake for 30-35 minutes
- Allow cookies to cool completely before eating! And store in an airtight container.
Makes 20 cookies.
Tip: To have freshly baked cookies more often than you would like to make the dough- double the ingredients and prepare the dough as directed till step 5. Bake the cookies you desire to eat and the freeze the rest for another day.
To freeze, layer a freezer safe container with wax paper, arrange the cookie dough balls a little distance apart and freeze for up to 3 months. Put sheet of wax paper between the layers, in case storing more than one layer in the same container.
