Maple Pecan Butter Chocolate Chip Cookies (GF & V) | dolly and oatmeal

does the world really need another chocolate chip cookie? my answer is a very swift, and affirmative, YES! yes, it does.

if you're a fan of having chopped nuts in your chocolate chip cookie, then i'm pretty sure you'll love these cookies with a resounding amount of pecan flavor in each and every bite. i generally use a homemade pecan butter in these cookies; it's cheaper than store bought, and it's super easy and fast to make. unlike homemade almond butter, pecan butter takes about 5 minutes from start to finish to break down into the creamiest nut butter. from there, there's a bit of oat flour, almond flour, some coconut oil, and chocolate chopped into jagged chunks. they're maple syrup sweetened which is what really brings the flavor of these cookies together. that distinct maple-y, slightly caramelized flavor mixed with the pecan nuttiness, combined with the chocolate chunks takes these to another level. a level somewhere between an everyday cookie, and a fun festive chocolate chip cookie. the texture is quite structured. the day of they're crunchy on the outside and a bit softer on the inside. personally, i'm a fan of baked-the-day-of-cookies, when the chocolate hasn't totally cooled yet and is still warm with little chocolate puddles.

i hope you love them as much as my family does!

wishing you all the brightest of holidays, filled with nothing but cozy times ❤️. xo's!

maple pecan butter chocolate chip cookies | gluten free & vegan

if you're using store-bought pecan butter, look for a brand that's unsweetened and unsalted. if you're in a pinch you could also use another nut butter, although i'm partial to pecan butter in this recipe

| makes 21 cookies |

1 cup pecan butter*
1/2 cup pure maple syrup
1/4 cup melted extra virgin coconut oil
1 1/2 teaspoons pure vanilla extract
1 cup gluten free oat flour
1/2 cup almond flour
1/4 cup arrowroot powder
1 teaspoon baking powder
1/2 teasoon baking soda
1/2 teaspoon fine salt
5 ounces dark chocolate, chopped
flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your food processor fitted with a metal "s" blade and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes. store in an air tight jar and store it in the fridge.

method

over a large bowl, sift together the flours, arrowroot, baking powder, baking soda, and salt. in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla. add the dry ingredients a little at a time until everything is combined. then fold in the chocolate chunks. cover the bowl with plastic wrap and refrigerate overnight or at least 2 hours.
preheat oven to 350°F and line 2 baking sheets with parchment paper.
using a medium cookie scoop (about 1 1/2 tablespoons worth), scoop cookie dough onto your prepared cookie sheets. bake in the center of your oven for 15-18 minutes, checking for doneness at 15 minutes, until the edges are just golden brown.
cool the cookies on a rack, then serve.