Now I know what you’re thinking…
“Where has Maddie been? Did she die?”
No, I am alive + well everyone! I am so happy I am not dead.
The lack of recipes is due to our kitchen remodel, which is happening right now. We are getting a stove tomorrow hopefully but we have no oven. When I make cookies, our friends let us use their oven to bake them.
To make up for the lack of er, posts, I have arranged a cookie basket to arrive at your house full of these pecan flour cookies.
Haha! Just kidding. I wish I could send you all cookies, but now you have the next best thing…the recipe!
Pecan Flour Chocolate Chip Cookies
gluten + dairy free
2 cups pecan flour/meal (pecan meal and pecan flour are the same thing)
1 cup sucanat, coconut sugar, ect.
2 tsp baking powder
1/2 tsp sea salt
6 tbsp coconut oil
2 tsp vanilla extract
4 tbsp almond milk
1 cup of chopped up chocolate chips
1. Combine dry ingredients first, then add the wet. Add the chocolate chips. You can store the dough in an airtight container in the fridge if you aren’t going to bake them right away.
2. Preheat the oven to 350 degrees. Bake cookies for 10 minutes. They might seem underdone, but once they finish cooling they won’t be like that.
3. Enjoy! Share them with your friends (or you could just hoard them), share them with your dog, share them with the monster under your bed.
I shared these with a friend and once they tasted it they said it was “the best gluten free cookie they had ever had”. Yay!