In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.
On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.
Pecan Chocolate Chip Cookies
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups ground pecans (pecan meal)
- 3/4 cup chocolate chips
- 1/2 cup unsweetened coconut (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.