Flourless chocolate chip pecan cookies

Serves: 18 cookies

Source: Easy Diabetes Cookbook, by Mary Ellen Phipps

Ingredients

  • 2 cups coarsely chopped pecans
  • 1 cup gluten free rolled oats
  • 1/4 cup unsalted butter or coconut oil
  • 1/3 cup 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 350 degrees and line large baking sheet with parchment.
  2. In food processor, combine pecans and oats and process until a powder forms. Add butter and pulse until ingredients are well combined. Add maple syrup, cinnamon, salt, baking soda, vanilla and almond extract. Process ingredients another 20-30 seconds until dough forms.
  3. Remove blade from food processor and add chocolate chips by hand .
  4. Using a cookie scoop (1 tablespoon measure), scoop dough into balls and place on prepared baking sheet.
  5. Bake cookies for 12-14 minutes or until the tops are golden.
  6. Remove from oven and let cool for 5 minutes and then transfer cookies to wire cooling rack.