Flourless Chocolate Chip Pecan cookies

Serves: 18 cookies

Source: Mary Ellen Phipps, The Easy Diabetic Cookbook

Ingredients

  • 2 cups of coarsely chopped pecans
  • 1 cup of oats
  • 1/3 cup unsalted butter or coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 and line a large baking sheet with parchment.
  2. In a food processor, combine pecans and oats. Process them until a powder forms. Add the butter and pulse until the ingredients are well combined. Add the maple syrup, cinnamon, salt, baking soda, vanilla and almond extract. Process the ingredients for 20-30 seconds, until a dough forms. Be careful not to over process.
  3. Remove blade from food processor and stir in chocolate chips by hand.
  4. Using a cookie scoop or 1 tablespoon measure, scoop the dough into balls and place the balls on parchment lined baking sheet.
  5. Bake for 12-14 minutes or until the cookies are set and the tops are golden
  6. Remove from oven and let them cool 5 minutes before transferring to wire rack.

Note: 1 cookie has 6 g of sugar and 2 g of protein.