Total indulgence of all things sinful on vacay leaves us no choice, but to scale it back today, but not entirely! Skipping our treat day would be sinful in itself! These Dark Chocolate Maple Pecan Butter Cookies meet all of our requirements (dairy-free, gluten-free, refined sugar-free, and sweet tooth satisfying). Devilishly delicious without the guilt!
• 1 cup pecan butter*
• 1/2 cup pure maple syrup
• 1/4 cup melted extra virgin coconut oil
• 1 1/2 teaspoons pure vanilla extract
• 1 cup gluten free oat flour
• 1/2 cup almond flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teasoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup dark chocolate chips
• flaky sea salt, for topping
*to make the pecan butter, add 2 heaping cups of raw pecans into your blender and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.
1 in a large bowl, mix together the flours, corn starch, baking powder, baking soda, and salt. in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla. add the dry ingredients a little at a time until everything is combined. then fold in the chocolate chips. cover the bowl with plastic wrap and refrigerate for 2 hours or freeze for 30 min.
2 preheat oven to 350°F and line 2 baking sheets with parchment paper.
3 scoop cookie dough onto your prepared cookie sheets. bake in the center of your oven for 12 minutes, checking for doneness at 10 minutes, until the edges are just golden brown. dust cookies with sea salt.
4 cool the cookies on a rack, then feel satisfied!
* recipe inspired by Dolly and Oatmeal