Flourless Pecan Chocolate Chip Cookies

Recipe by The View From the Great Island

My Flourless Pecan Chocolate Chip Cookies are gluten free, dairy free, and utterly delicious ~ these flourless cookies are protein rich energy boosters!

Ingredients

• 3 cups Raw Pecans (or 1 cup pecan butter)
• 1 large egg
• ½ cup packed brown sugar (use light or dark, I used dark)
• 1 tsp baking soda
• 1 cup semi sweet or dark chocolate chips

Method

1. Set oven to 350F Line a cookie sheet with parchment paper or a silicone mat and set aside.
2. If you are making your own pecan butter, you have the option of using raw pecans, or toasting them to deepen their flavor first. To toast, spread out on a dry cookie sheet and toast in the oven for about 12-15 minutes, giving the pan a shake once halfway through.
3. Put the pecans in a food processor or high power blender and blend until you get a smooth butter. This will require scraping down the sides of the processor to make sure all the nuts get processed. The mixture will go through a dry grainy stage, then will gradually become finer and moister as the nuts release their oils, and finally will transform into a smooth butter.
4. Measure out 1 cup of pecan butter into a mixing bowl with the egg, sugar, and baking soda. Mix well. Fold in the chocolate chips.
5. Scoop out tablespoon sized balls of dough and place 2 inches apart on the cookie sheet. I use my 1 3/4 inch cookie scoop for this. I like to add a few extra chocolate chips to the surface of the cookie dough before baking. Push them into the dough gently.
6. Bake for 8 minutes or just until set. The cookies will look under done, but will firm up as they cool. Be sure your oven is at the correct temperature before you bake. I keep an oven thermometer in my oven at all times so I can be sure.
7. Cool the cookies on a rack.

View the recipe instructions at The View From the Great Island