Mini Chocolate Chip Pecan Cookies

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 cookies in a paper cone…just like I remember them!

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.

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

Fight Back Friday, Fresh Bites Friday

Made From Scratch Monday

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