My very first job ever was at The Chocolate Chip Cookie Factory in Collin Creek Mall when I was 14 years old. One of my favorite things to bake (and eat) when I worked there were the mini varieties of our most popular cookies. We sold them by the half and bakers dozens and served them in a fun parchment paper cone to eat on the go! What a treat to recreate this fond memory with much healthier ingredients…I loved cookies then and I love cookies now, especially ones that are gluten, grain and refined sugar-free.
Mini Chocolate Chip Pecan Cookies
1 1/4 cup blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup coconut oil or butter, melted
1/4 cup coconut nectar, maple syrup or honey
1 1/2 tsp vanilla
1/4 cup chocolate chips
1/4 cup chopped pecans
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large mixing bowl sift together almond flour, sea salt and baking soda. In a smaller bowl whisk together coconut oil, coconut nectar and vanilla. Combine wet ingredients into dry ingredients and stir in chocolate chips and pecans. Drop by 1/2 Tbsp measure onto parchment and slightly flatten. Bake 10-12 minutes or until lightly golden. Remove to a wire rack to cool. Enjoy!
Makes 24 bite-sized cookies.
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