Pecan chocolate cookies
Ingredients
Tap an amount to scale the recipe.
- tbsp · Water
- tbsp · Ground flaxseed
- tbsp · Light brown sugar
- tbsp · Extra virgin olive oil
- g · Grounds almonds
- g · Pecan nuts
- g · 70 % + dark chocolate, chopped
- A pinch · Salt
Process
- Preheat your oven to 180º C (~350º F).
- Make the flax egg by combining the ground flaxseed with water. Set aside for 15 minutes.
- Mix the brown sugar, olive oil and flax egg. Add the ground almonds, pecan nuts, chocolate, salt. Mix again.
- Shape into ±12 balls and flatten into ±1 cm thick cookies.
- Bake for 10–12 minutes or until the edges are golden brown. Then, leave to cool completely.
Notes
- Store in an airtight container.
- Yoinked from Tim Spector's book.
- Vegan friendly.