Coconut, Pecan & Chocolate Chip Cookies (Gluten Free)
Gluten-free cookies made with coconut, pecans, dark chocolate, and cacao nibs. Refined sugar-free and naturally sweetened for a balanced indulgence.
Equipment
- 1 stand or hand mixer can do by hand with room temperature butter
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 4 ounces butter
- 1 cup coconut sugar
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup dark chocolate chips
- ¼ cup cacao nibs
- Flaky salt such as kosher or Maldon
Instructions
- Mix 1.5 cups of almond flour, 2 tablespoons of coconut flour and 1 teaspoon baking powder together in a mixing bowl.
- Make the dough: Place 4 ounces of butter, 1 cup of coconut sugar and ¼ teaspoon of salt in a stand mixer with a paddle attachment and beat on medium speed until slightly aerated and creamy, about 2 minutes.
- Whisk 1 egg in a separate bowl and slowly add the egg in, a little at a time, and scraping down the sides as needed, until it is fully incorporated.
- Next turn the speed down to low and add the almond flour blend. Mix only briefly. The flour should be about a third of the way incorporated. Add the ½ cup each chopped pecans, shredded coconut, and dark chocolate chips as well as a ¼ cup cacao nibs. Fold the ingredients in with a spatula until just barely combined.
- Scoop out onto a lined baking sheet and refrigerate for at least 30 minutes.
- Bake: Preheat the oven to 350˚F. Flatten the cookies to about half an inch thick and sprinkle with a little bit of flaky salt.
- Place the tray of cookies in the oven and bake for 8 minutes, then rotate the pans and bake for 8 minutes more. Remove the cookies from the oven and place them on a cooling rack. Enjoy fresh or store in an airtight container for 3-5 days.