Perky Pecan Choc Cookies ( Gluten Free )

gluten free pecan and choc cookie 1

If you’re a food blogger, January is usually the time to post recipes for low-fat, colon cleansing bakes that are compatible with everyone’s healthy New Year resolutions. Or, you can follow What Kate Baked and The Caked Crusader‘s example and post about diet sheet ripping divine looking Brownies.

As I’m a girl who likes to have her cake and eat it too ( then maybe go back for seconds ), I’ve made some chocolaty pecan cookies that just happen to be free of gluten and refined sugar. These are seriously good with a glass of cold milk or crushed up on top of vanilla ice cream ( ice cream is a source of calcium and therefore healthy, right? ).

gluten free pecan and choc cookies 2

Perky Pecan Choc Chip Cookies ( Adapted from Leon – Baking & Puddings )

280g gluten-free self-raising flour ( I used Doves Farm )
120g pecans, roughly chopped
80g dark chocolate, 70% cocoa solids
200g maple syrup
50g agave syrup
125g butter, melted
large pinch of sea salt

Preheat the oven to 180C/ 160C fan forced.

Line a baking sheet with grease proof paper.

Place all the dry ingredients – including the nuts and chocolate chips – in a medium bowl and mix together.

Place all the wet ingredients in a smaller bowl and mix well.

Add the wet mix to the dry and stir until just combined. Leave the mix for a few minutes to give the flour time to ‘settle’ ( gluten-free flour tends to take a little time fully ‘soak’ up the moisture in the batter and this mixture can be too runny to handle at first ).

Dollop tablespoons full of the dough onto the baking sheet. Pat, shape and flatten into a round cookie shape.

Bake in the oven for 15-20 until golden.

Leave to cool slightly on the sheet and then transfer to a cooling rack.

Happy Baking,
Love Lemony x

Lemony loves comments!

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