Easy Gluten Free Pecan Almond Cookies
A deliciously easy choc-dipped gluten-free pecan cookie.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 50 grams (1/2 cup) almond meal
- 140 grams (1 cup) gluten-free plain flour
- 45 grams (1/4 cup) brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 55 grams (1/2 cup) pecans, chopped
- 1 egg
- 1 egg yolk
- 3 tablespoons coconut oil
- 3 tablespoons milk
- 150 grams (1 cup) good quality dark chocolate
Instructions
- 1
Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two cookie trays with baking paper.
- 2
In a large bowl, add almond meal, flour, sugar, baking soda, cinnamon and pecans and gently mix. Make a well in the middle of the dry ingredients.
- 3
Add the eggs, coconut oil and milk to the dry ingredients. Use an electric mixer, or wooden spoon to combine until a soft cookie dough forms. Gently roll the cookie dough into balls, then gently flatten them using the palm of your hand to form a round disc. Place on cookie tray. Repeat with remaining cookie dough.
- 4
Place cookies in the oven for approximately 10 minutes or until golden brown. Transfer to a wire rack to cool completely.
- 5
Break chocolate into pieces and place in a heatproof bowl. Heat chocolate in the microwave, stirring every 20 seconds, until just melted. Gently dip each cookie in the chocolate, then return to the wire rack to set.