Seriously Chocolate Pecan Cookies Recipe

Name: Seriously Chocolate Pecan Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (227g) pecan flour; 1 cup (113g) almond flour; 2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar; 3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup (50g) pecans, coarsely chopped; 3 eggs; 1/4 cup (57g) salted butter or margarine, melted; 4 teaspoons vanilla extract; 1/4 teaspoon liquid stevia

Servings: persons

2 cups (227g) pecan flour
1 cup (113g) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar
3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (50g) pecans, coarsely chopped
3 eggs
1/4 cup (57g) salted butter or margarine, melted
4 teaspoons vanilla extract
1/4 teaspoon liquid stevia

1
Position 2 oven racks in the middle of the oven. Preheat the oven to 350u00b0F (177u00b0C). Mist 2 baking sheets with spray oil, or line them with parchment paper or silicone mats and then mist the surfaces with spray oil.
2
In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, baking powder, and salt and whisk until well mixed. Stir in the pecans. In a large bowl, whisk the eggs, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for about 2 minutes to make a thick, sticky batter (see page 27).
3
Drop the dough onto the prepared pans, using about 1 heaping tablespoon of dough per cookie and spacing them about 3 inches apart.
4
Bake for 8 minutes, then rotate the pans and switch racks and bake for 6 to 8 minutes, until the cookies are firm to the touch and crispy.
5
Immediately transfer the cookies to a wire rack and let cool for at least 15 minutes before serving.

1309

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (227g) pecan flour, 1 cup (113g) almond flour, 2 cups Splenda or Stevia Extract in the Raw, or 1 cup New Roots Stevia Sugar, 3/4 cup (64g) unsweetened cocoa powder, natural or Dutch-process, and more.

Yes, Seriously Chocolate Pecan Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!