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:

1 cup (113g) almond flour

2 teaspoons baking powder

3 eggs

2 cups (227g) pecan flour

1/4 teaspoon liquid stevia

1/2 cup (50g) pecans, coarsely chopped

1/4 teaspoon salt

1/4 cup (57g) salted butter or margarine, melted

2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar

3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process

4 teaspoons vanilla extract

Equipment:

baking paper

baking sheet

oven

whisk

bowl

wire rack

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:

Quickview
139k Calories
3g Protein
13g Total Fat
4g Carbs
1% Health Score
Limit These
Calories
139k
7%

Fat
13g
21%

  Saturated Fat
2g
16%

Carbohydrates
4g
1%

  Sugar
0.78g
1%

Cholesterol
25mg
9%

Sodium
49mg
2%

Alcohol
0.23g
1%

Caffeine
6mg
2%

Get Enough Of These
Protein
3g
7%

Manganese
0.63mg
31%

Copper
0.24mg
12%

Fiber
2g
10%

Phosphorus
85mg
9%

Magnesium
28mg
7%

Vitamin B1
0.08mg
5%

Iron
0.96mg
5%

Zinc
0.78mg
5%

Calcium
39mg
4%

Potassium
130mg
4%

Selenium
2µg
4%

Vitamin B2
0.05mg
3%

Vitamin B5
0.19mg
2%

Vitamin A
95IU
2%

Vitamin E
0.28mg
2%

Vitamin B6
0.04mg
2%

Folate
6µg
2%

covered percent of daily need
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