dark chocolate cranberry pecan cookies
these cookies are made with almond flour and unsweetened cacao powder for a dark chocolate flavour, with lightly toasted pecans and cranberries. the perfect adult cookie.
Servings: 15 cookies
Ingredients
- 1+1/4 cup almond flour
- 1/2 tsp baking soda
- 2 tbsp unsweetened cacao powder (i use organic traditions)
- 1 tsp pure vanilla extract
- 3 tbsp honey
- 2 tbsp grape seed oil
- 1 egg
- 1 tbsp smooth almond butter
- 1/2 cup fresh or frozen cranberries, chopped
- 1/2 cup pecans
Instructions
- Start by toasting the pecans for 10-15 minutes at 300. Remove from the oven when they're fragrant and lightly toasted, and chop them into small pieces.
- Mix the almond flour, baking soda, and cacao powder together in a large bowl.
- Add the grape seed oil, honey, almond butter and combine well.
- Next mix in the vanilla extract and egg, until the batter is well combined.
- Fold in the pecans and cranberries.
- Prepare the cookies to go into the oven, using a tbsp of cookie batter at a time, place them on a parchment paper-lined baking tray.
- Flatten each cookie with the bottom of the palm of your hand, wetting it with a few drops of water to avoid sticking.
- Bake the cookies in a preheated oven at 350 for 12 minutes.
- Store the cookies in the fridge or freezer for optimal freshness.