Chocolate and Nut Cookies

5 from 1 vote

Tender, chewy, and deeply caramelized, these cookies are packed with a variety of chocolates and nuts for a delicious variation on the classic chocolate chip cookie. You can use whatever nut you prefer here.

Course Dessert

Cuisine American

Keyword american, Chocolate, Christmas, cookies, dairy-free, dessert, holiday, nightshade-free, nut, pecan, thanksgiving, Valentine's Day, vegetarian, white chocolate

Prep Time 20

Cook Time 20

Total Time 1

Servings

Calories 132kcal

Author Jenny Ross

Ingredients

3/4 cup butter softened, at room temperature, or butter flavored coconut oil, for dairy-free
1/2 cup monk fruit golden
3/4 cup allulose or another 1/2 cup monk fruit, golden (allulose helps produce a softer and more chewy texture)
1 egg at room temperature
2 teaspoons molasses optional, but adds a lot of flavor
1 cup almond flour
2 tablespoons glucomann powder
3/4 cup lupin flour
1 tablespoon psyllium husk powder
2 tablespoons collagen peptides
1 teaspoon baking powder
1/2 teaspoon salt
2.5 ounces milk or semisweet chocolate sugar-free, such as Lily's, about 1/3 cup
2.5 ounces white chocolate sugar-free, such as Lily's, about 1/3 cup
3 ounces pecan pieces about 3/4 cup

Get Recipe Ingredients

Instructions

Preheat oven to 325ºF and line a large rimmed baking sheet with parchment, set aside.
In a large bowl, beat monk fruit with butter until light and fluffy, at least 5 minutes (this is important for texture of the cookie). Beat in egg and molasses.
In a medium bowl, stir together almond flour, glucomann powder, lupin flour, psyllium, collagen peptides, baking soda, and salt. Add to butter mixture and blend well. Stir in the chocolate and pecans.
Break off walnut-size pieces of dough and roll into balls. Arrange on the parchment lined cookie sheet, press with the bottom of a glass to flatten slightly (these cookies do not spread so ensure they are the shape and size you want the finished product to be before you put them into the oven), and bake until golden brown, about 12-18 minutes. Cool completely on the baking sheet.

Notes

Makes 24 cookies, Serving Size: 1 cookie

Protein:Energy Quotient [calories]: 0.21

Nutrition