Flourless, Gluten-Free, and Paleo Friendly Pecan Butter Chocolate Chip Cookies

So, I was thumbing through Pintrest (every mother’s go to when the baby’s sleeping, right?!) looking for healthy recipes for my family. I had jumped off the bandwagon of organic, gluten-free and paleo eating to indulge in my cheese tater tots and hamburger pregnancy cravings — Sonic is a killer. Low and behold I came across some pins of healthy cookies; paleo and Gluten-free recipes. Having a nagging sweet tooth naturally, these are the recipes I ended up looking at.. and getting up and making after I found these cookies and realized I had all the ingredients in my cupboard. This recipe is gluten free, flourless, refined sugar-free and Paleo friendly.

I did follow the recipe as it was posted on the link below, with a slight twist. My boyfriend and I recently had taken a trip to Eureka Springs, Arkansas and visited a little shop called Gourmet Eureka. They have all kinds of specialty foods and kitchen tools; one of the town’s hidden gems. You can also taste everything before you buy so being 27 weeks pregnant at the time, we spent A LOT of time in there. Long story short, I discovered pecan butter for the first time and absolutely fell in love with it. It has about the same fat content as almond butter but the consistency and flavor is out of this world. They get their butter from a woman who makes each jar herself from fresh pecans picked from her property in Oklahoma– You can order jars of this online also from Gourmet Eureka’s website, FYI.

That being said, I changed the recipe a bit by adding a half cup of almond butter as well as a half cup of crunchy pecan butter instead of the whole cup of almond butter the recipe calls for. I also used mini milk chocolate chips in these as I did not have any dark chips on hand but will definitely try this next time!

Here is what I did:

Oven – 350 degrees for 8 minutes

1/2 cup almond butter

1/2 cup crunchy pecan butter

1/2 cup mini chocolate chips (I used milk chocolate)

1 tsp baking soda

1 egg (recipe calls for room temp, I used one straight out of the fridge)

Combine ingrediants completely, let rest for 15 minutes stirring the batter a few times. Spoon small scoop onto parchment paper or foil brushed with butter. Pop them in the oven for 8 minutes or so depending on your oven. Cookies do rise and spread out a lot more than I figured they would so plan for that. Let set up for 15 minutes or so until you move them off the foil. ENJOY :).

I hope you and your family enjoys these as much as we did! Click the link below for the original recipe.

Original Recipe Here

 

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