Salted Chocolate Chunk Cookies with Toasted Pecan Flour

Finally, chocolate chunk cookies that are gluten free, grain free, and dairy
free, but don't taste like it! Toasted pecan flour, dark chocolate chunks, pecan
pieces, and flaked coconut all come together in swirl of irresistible, chunky
cookie goodness. One of my all time favorite cookies!

Servings: 26 Cookies

Author: Dena Norton

Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Dairy Free chocolate Gluten Free Cookies grain free

Instructions

1 Preheat the oven to 350 degrees. Spread all 4 cups of pecan halves evenly
between two rimmed baking sheets and toast for 8-10 minutes.
2 Set 1 cup of the toasted pecans aside and pulse the remaining 3 cups in a food
processor until they're the texture of coarse crumbs. I have a standard size
food processor and find it best to pulse them in two batches. Do not overdo it
or you'll have pecan butter!
3 Cream the palm shortening, sugars, and maple in a stand mixer. Add eggs and
vanilla and continue to beat until smooth.
4 In a separate bowl, stir together the pecan flour, coconut flour, shredded
coconut, baking soda, sea salt, and cinnamon. Add this mixture to the wet and
stir with a wooden spoon until well combined.
5 Roughly chop the reserved pecan halves as well as the dark chocolate bars, then
fold them into the batter.
6 Use a mini cookie scoop to transfer large, heaping scoops of the batter to a
parchment linked baking sheet. (I fill the scoop about 150%). If needed, use
your fingers to help smooth out any rough edges on the mounds of scooped batter.
7 Bake for 14-18 minutes, or until the surface is just begins to brown and is
slightly firm to the touch. It may seem like they're not quite because the
centers will still seem too soft, but they'll continue to firm up as they cool.
8 Remove cookies from the oven and immediately add a very light sprinkle of kosher
salt. This is optional so if you're not a sea salt and chocolate fan, just skip
this step.
9 Allow cookies to cool on pan for 10 minutes (I set a timer), then transfer to a
wire rack to cool completely.

Salted Chocolate Chunk Cookies with Toasted Pecan Flour

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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