Almond Flour Cookies with Dark Chocolate Chips and Pecans Recipe

Introduction

These almond flour cookies are a delicious low-carb treat that’s easy to make and perfect for satisfying your sweet tooth. With a tender texture and optional chocolate dip, they’re a great snack for anyone avoiding grains or sugar.

Ingredients

• 2 1/2 cups Wholesome Yum blanched almond flour
• 6 tbsp salted butter, softened (or coconut oil with a pinch of salt for dairy-free)
• 1/3 cup Besti Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)
• 1 tsp vanilla extract
• 1/2 cup sugar-free dark chocolate chips
• 2 tsp coconut oil
• 3 tbsp pecans, chopped

Instructions

1. Step 1: Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper.
2. Step 2: Using a hand mixer or stand mixer, beat together the softened butter and Besti until fluffy and light in color.
3. Step 3: Beat in the vanilla extract, then gradually add the almond flour, about 1/2 cup at a time. The dough will be dense and slightly crumbly but should stick when pressed together.
4. Step 4: Scoop rounded tablespoonfuls of dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 inch (0.8 cm) thick. You can adjust thickness as desired; the cookies will not spread during baking.
5. Step 5: Bake for about 12 minutes, until the edges turn golden. Let the cookies cool completely in the pan; they will harden as they cool.
6. Step 6 (Optional Chocolate Dip): After cookies have cooled and hardened, line a small baking sheet with parchment paper for dipping.
7. Step 7: Melt the sugar-free chocolate chips and coconut oil together in a double boiler.
8. Step 8: Dip each cookie halfway into the melted chocolate, then place it on the lined baking sheet. Immediately sprinkle with chopped pecans before the chocolate sets.
9. Step 9: Chill the dipped cookies in the refrigerator until the chocolate is firm, then handle and serve.

Tips & Variations

• For a dairy-free version, substitute the butter with coconut oil and add a pinch of salt to balance flavor.
• Use pure allulose or erythritol if you don’t have the Besti blend; just adjust the quantity as noted.
• Make the cookies thinner if you prefer a crispier texture, or thicker for chewier cookies.
• Try adding other nuts or sugar-free chips for different flavor variations.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If dipped in chocolate, keep them refrigerated to maintain the chocolate coating, and consume within one week. Reheat gently or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed specifically for almond flour and won’t work the same with regular wheat flour due to differences in texture and moisture.

Will the cookies spread while baking?

No, these almond flour cookies hold their shape and do not spread during baking, so shape them to your desired thickness before putting them in the oven.

Almond Flour Cookies with Dark Chocolate Chips and Pecans Recipe

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★★★★★

4.8 from 69 reviews

Delicious and low-carb Almond Flour Cookies made with a combination of blanched almond flour, butter, and a monk fruit sweetener. These cookies are perfect for those following a keto or sugar-free lifestyle, featuring optional sugar-free dark chocolate dipping for an extra indulgent touch.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Cookie Dough

• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 6 tbsp Salted butter (softened; or coconut oil with a pinch of salt for dairy-free)
• 1/3 cup Besti Monk Fruit Allulose Blend (or 1/2 cup pure allulose or pure erythritol)
• 1 tsp Vanilla extract

Mix-ins and Topping

• 1/2 cup Sugar-free dark chocolate chips
• 2 tsp Coconut oil
• 3 tbsp Pecans (chopped)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Butter and Sweetener: Using a hand mixer or stand mixer, beat together the softened butter and monk fruit sweetener until the mixture becomes fluffy and light in color, enhancing the texture of your cookies.
3. Add Vanilla and Almond Flour: Beat in the vanilla extract. Gradually add the almond flour in half-cup increments, mixing thoroughly each time. The dough will be dense and slightly crumbly but should hold together when pressed.
4. Scoop and Shape Cookies: Use a cookie scoop to drop rounded tablespoonfuls of dough onto the prepared sheet. Flatten each to about 1/3 inch (0.8 cm) thick; remember these cookies won’t spread while baking, so shape them to your desired thickness now.
5. Bake the Cookies: Place the cookies in the oven and bake for approximately 12 minutes or until the edges turn golden brown. Remove from the oven and allow them to cool completely on the pan so they harden properly before handling.
6. Optional Chocolate Dip Preparation: Once cooled, line a small baking sheet with parchment paper and melt the sugar-free chocolate chips together with coconut oil in a double boiler until smooth.
7. Dip and Garnish: Dip each cookie halfway into the melted chocolate, then place them on the lined sheet. Immediately sprinkle the chocolate-covered portion with chopped pecans before the chocolate sets.
8. Chill to Set Chocolate: Refrigerate the dipped cookies until the chocolate topping is firm and set, ensuring a delightful chocolate finish.

Notes

• You can substitute butter with coconut oil plus a pinch of salt for a dairy-free version.
• Adjust the amount of sweetener to your taste preference.
• Cookies do not spread during baking, so shape them to your preferred thickness before baking.
• Allow cookies to cool completely before dipping in chocolate to prevent melting and maintain their shape.
• Store cookies in an airtight container at room temperature or in the refrigerator for longer shelf life.

Keywords: Almond flour cookies, keto cookies, low carb cookies, sugar-free cookies, monk fruit sweetener, almond flour dessert, sugar-free chocolate, gluten-free cookies