Published 19th August 2024
RECIPE: Dark Chocolate and Pecan Cookies (ZOE Cookies)
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Looking for a delicious and healthy chocolate chip cookie recipe? These Dark Chocolate and Pecan Cookies, which combine the indulgence of rich dark chocolate with the satisfying crunch of pecans and the nutritional benefits of almonds, should scratch that itch.
In less time than it takes to visit your local shop for a packet of ultra-processed cookies, you could be enjoying our ultimate gooey dark chocolate cookies fresh from your oven.
These cookies are packed with ingredients that help balance blood sugar, thanks to the fibre-rich pecans, almonds, and flaxseed. The addition of polyphenol-rich olive oil not only enhances their flavour, but may also support gut health and reduce inflammation. It’s no wonder these cookies have been a firm favourite of ZOE members for a while.
Makes: 12 cookies
Cooking Time: 15 minutes (10 minutes baking, 5 minutes cooling)
Diet: Vegan, Gluten-Free
Plant Count: 6
Fibre: 3g per cookie
Ingredients
3 tbsp brown sugar
3 tbsp olive oil
2 tbsp ground flaxseed + 4 tbsp water
200 g ground almonds (2 cups)
50 g chopped pecans (1/2 cup)
80 g dark chocolate, chopped (3/4 cup)
Pinch of salt
Method
Preheat your oven to 180°C (350°F).
In a small bowl, mix together the ground flaxseed and water, then set aside for a few minutes to thicken.
In a larger mixing bowl, combine the brown sugar and olive oil until well mixed. Add the thickened flaxseed mixture and stir until fully incorporated.
Add in the ground almonds and fold the mixture until a dough forms.
Sprinkle in the salt, chopped dark chocolate, and pecans, then fold again until everything is evenly distributed.
Roll the cookie dough into 12 equal balls. Flatten each ball slightly with your palm—wetting your hands lightly can make this step easier.
Place the cookies on a baking sheet lined with parchment paper and bake for around 10 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious and healthy cookies!
Tips and Techniques
Flax Egg: The flaxseed mixture should be left to thicken for about 5 minutes before using it in the recipe. This helps bind the ingredients together, similar to how an egg would.
Almond Flour Substitute: If you don't have ground almonds, you can make your own by pulsing whole almonds in a food processor until fine. Just be careful not to over-process, or you'll end up with almond butter.
Ingredient Variations: You can swap the chocolate and pecans for any mix of dried fruit or nuts. If you'd like an oatmeal raisin version, try using half oats, half almond meal, and adding a teaspoon of cinnamon along with your favourite dried fruit and nuts.
FAQs
Can I use a different sweetener instead of brown sugar?
Yes, you can use alternatives like coconut sugar, maple syrup, or agave syrup, but keep in mind they still contribute to blood glucose spikes. Honey and maple syrup may contain some polyphenols, but they’re not significantly healthier. If using liquid sweeteners, you may need to adjust the baking time as the dough might be wetter.
How do I store these cookies?
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a sealed bag for up to three months. Just thaw them at room temperature when you're ready to enjoy them.
Can I add any other ingredients to this recipe?
Absolutely! You can add dried fruits like cranberries or raisins, or spices like cinnamon or nutmeg for extra flavour. The almond and pecan cookie base is versatile, so feel free to experiment!
