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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Pumpkin Cake or Pumpkin Pie? Yes, Please!

 Merry Christmas and Happy National Pumpkin Pie Day!

Everyone who knows me well generally understands that when I say “I made dessert” what I really mean is “I have made something yummy with chocolate”.  Now, my dad, who shares my chocolate addiction love, would never object but my mother and husband are a different story…they constantly request desserts without *gasp* chocolate. Although I think you can never go wrong with a decadent chocolate dessert I have been branching out a bit in order to satisfy the non-chocoholics in the family.

Thankfully, the last several years I have developed a taste for all things pumpkin (I know, I feel so grown-up!).  Last month I posted a recipe for my favorite go-to muffin, Pumpkin Pecan Pie Muffins, and promised a posting for my favorite Thanksgiving dessert (Pumpkin Pecan Pie) once I was able to rework the recipe to better fit into the paleo/primal lifestyle.  My first attempt failed miserably…I had just come off of my Whole 30 and the pie was so sweet I couldn’t even eat it!!!  I was determined to get it right for our Christmas dessert but in the meantime I came across another recipe in the December issue of Paleo Magazine that I knew I had to fit into our Christmas menu…Pumpkin Cakes with Pecan Praline Sauce.  So, Pumpkin Cakes for Christmas Eve and Pumpkin Pie for Christmas Day…it just doesn’t get much better than that…well, unless you add chocolate!

Although this recipe is over-due I’m really happy with the outcome.  It is sweet enough to be considered a treat but not so sweet it makes your teeth hurt.  The recipe can be made as a simple Pumpkin Pie or amped up into a Pumpkin Pecan Pie by adding the pecan topping…you really can’t go wrong either way.

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Crust:

1 1/4 cup blanched almond flour

1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)

1/4 tsp. sea salt

1/4 tsp. baking soda

1 1/2 Tbsp. ground ginger

1 Tbsp. cinnamon

1/4 tsp. ground cloves

1/4 cup coconut oil or butter, melted

2 Tbsp. maple syrup, honey or coconut palm sugar (optional)

1 tsp. vanilla extract

Preheat the oven to 350 degrees F.  In a large bowl combine the almond flour, pecan meal, salt, baking soda and spices.  In a separate bowl whisk together the coconut oil (or butter), maple syrup (or other sweetener, if using) and vanilla.  Mix the wet ingredients into the dry ingredients until thoroughly combined.  Press the dough into a 9″ pie pan.  Bake for 15 minutes or until golden brown, remove from the oven and cool on a wire rack before filling.

Filling:

1 3/4 cups pumpkin puree (fresh or canned)

2 eggs

2/3 cup maple syrup (or 1/2 cup honey)

1/2 cup coconut milk

1 Tbsp. vanilla extract

1 1/2 Tbsp. pumpkin pie spice

Place all the ingredients in a blender or food processor and process until smooth.  Add the filling evenly into the slightly cooled crust and return to the 350 degrees F oven and bake for 45-60 minutes, or until the filling is set.  A knife inserted into the middle should come out clean.  Remove from oven to a cooling rack.  If you are just making the Pumpkin Pie, cool for 30 minutes before serving or cover and refrigerate.  For Pumpkin Pecan Pie, proceed to Topping directions…

Topping:

3 Tbsp. honey or maple syrup

1 Tbsp. butter or coconut oil

3/4 cup pecan halves

Preheat broiler.  Combine honey or maple syrup and butter in a small saucepan and cook over medium heat, stirring constantly, until it reaches a low boil. Remove from heat and stir in pecans to coat.  Arrange coated pecans on top of pie and drizzle remaining topping over the pecans.  Place under the broiler until bubbly and golden brown, watching carefully, about 2 minutes.  Remove from oven to a cooling rack.  Cool for 30 minutes before serving or cover and refrigerate.

Serve both the Pumpkin or Pumpkin Pecan pies topped with freshly made whipped cream.  If you refrigerated the pies bring them to room temperature before serving (or not…some people like their Pumpkin Pie cold!)…about 4 hours on the counter-top.

Pie…it’s a beautiful thing.

 Now…what about those Pumpkin Cakes?

The recipe in Paleo Magazine for Pumpkin Cakes with Pecan Praline caught my eye immediately…I knew this was definitely making the Christmas menu this year!  It was delightfully light and ridiculously easy to make.  I decided to add a nice small scoop of Maple-Vanilla Ice Cream (dairy-free) to the top of the cake before drizzling the Pecan Praline topping over the whole thing…oh my, it did not disappoint!  Here is a picture of our Christmas Eve dessert, check out Paleo Magazine online to download the latest issue, it’s chocked full of great recipes including this one for Pumpkin Cakes.

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Hearth and Soul Hop, All Gluten Free Desserts

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