After last night’s election, I’m left speechless.
I wouldn’t babble on about my feelings even if I could, as I’m sure you have your own strong opinions about last night’s events. But what I will do is offer you a cookie. So pull up a chair, grab a fudgy gluten free cookie, and finally take a break from all the election drama with which we’ve been bombarded every day for the last few months. It’s over. It’s cookie time now – for all of us.
These cookies are an adaptation of my recipe for Flourless Chocolate Chip Cookies, so be sure to check those out before jumping into this recipe. For years I have made it something of a mission of mine to create a chocolate chip cookie that anyone could eat, regardless of food allergies, sensitivities, or even just dietary choices. So like my last recipe, these cookies are gluten free, soy free, and dairy free. But this time, they’re also sugar free. Really.
I know what you’re thinking: how does anything with that kind of label possibly taste good? I’ll tell you how.
Pecan butter is delicious and buttery, and doesn’t overpower the vanilla and butterscotch flavors you’d want in a classic chocolate chip cookie. These sugar-free cookies are thinner and fudgier than the last recipe, which is far from a bad thing. And they’re chock full of all-natural dark chocolate. There’s no going wrong.
I say they’re sugar free because the only sweetener used is honey. Agave can also be used, but I prefer honey’s flavor. They’re soy free based on which chocolate you use – Enjoy Life Chocolate Chips are a great soy free option, but I personally prefer Lily’s Dark Chocolate Chips which are made with natural coconut sugar instead of any processed sugars.
I know pecans are pricey. But these are genuinely delicious chocolate chip cookies that are made without any funky ingredients. They’re the holy grail of chocolate chip cookies for anyone who has dietary restrictions. For this all-inclusive cookie, splurging is allowed.
So go ahead, friends. Gather ‘round to eat chocolate chip cookies we can all enjoy, and get ready to face a very uncertain future, together.
Sugar-free Flourless Chocolate Chip Cookies
By L.
Yields 18 large cookies
16 ounces raw pecans (will yield 1 1/2 cups pecan butter)
1/2 cup honey
1 tablespoon vanilla extract
2 egg whites
1 teaspoon baking soda
1 teaspoon powder
1/4 teaspoon salt
1 1/2 cups vegan chocolate chips (I love Lily’s Dark Chocolate Chips)
Process the pecans in a 4 cup food processor or blender until smooth. (See pictures here.)
In a large bowl, combine the pecan butter, honey, vanilla extract and egg whites. Then add the baking soda, baking powder, and salt. Once combined, stir in the chocolate chips.
Chill for 30 minutes in the fridge or 10 minutes in the freezer.
Preheat the oven to 350F, and line a sheet pan with parchment paper or a silpat. Scoop spoonfuls of the chilled cookie dough onto the sheet pan, leaving plenty of room between each cookie – they will spread a lot.
Bake for about 10 minutes, until the edges are slightly browned and the rest of the cookie is a pale brown.
Let cool on the sheet pan for 10 minutes, then gently transfer the cookies on the parchment paper onto a cooling rack to cool completely. They are very delicate when they first come out of the oven, so wait until they are cool to move them.
They will keep for a week at room temperature, and will stay soft even if left out. The dough can also be kept in the fridge, covered, for up to a week – when baked, chilled dough will spread less and be even more fudgy.