The holidays are here, and with them come all the festive indulgences. But what if you could enjoy a delicious, chocolatey gluten-free cookie recipe, without the guilt? Enter my gluten-free and dairy-free dark chocolate pecan cookies! These cookies are chewy, rich, and loaded with flavor—and they’ll leave you feeling great, not sluggish!!!
Why You’ll Love These Cookies
- Gluten-Free and Dairy-Free: Perfect for anyone with dietary restrictions or those looking to make healthier choices.
- Wholesome Ingredients: Made with nutrient-packed oat and almond flours, maple syrup for sweetness, and heart-healthy pecans. Full of fiber, vitamins and nutrients you’ll leave the holidays feeling like a star
- Holiday-Ready: The rich flavors of dark chocolate and pecans are a match made in festive heaven!
- Easy to make! You wouldn’t believe how how easy and foul-proof this recipe is.
Wholesome Ingredients & Why they are good for you
It took me several tries to get this gluten-free chocolate pecan cookie recipe just right. With the perfect sweetness, nice chewiness and uber chocolatey flavor, I knew I came to a perfect ending with these ones!
- Oat Flour: A great source of fiber and slow-releasing carbohydrates, oat flour helps keep you full and supports healthy digestion.
- Almond Flour: Packed with vitamin E, healthy fats, and protein, almond flour adds nutrients while keeping the cookies light and chewy.
- Pecans: Rich in antioxidants, healthy fats, and essential minerals like magnesium and zinc, pecans are a heart-healthy addition.
- Maple Syrup: A natural sweetener that’s lower on the glycemic index than refined sugar, maple syrup provides a subtle sweetness with added minerals like manganese.
- Vegan Butter: A dairy-free alternative that delivers the richness of traditional butter without the tummy aches
- Dark Chocolate: Loaded with antioxidants and lower in sugar than milk chocolate, dark chocolate adds indulgent flavor and potential heart health benefits.
Tips for Success
- Don’t Skip the Chilling: Refrigerating the dough twice ensures your cookies will have the best texture. I’ve skipped the chilling and for some reason the consistency is more like cake
- Let them cool! These cookies really do need time to cool down, both on the baking sheet and on the rack or cutting board. They become more fudgy and chewy when given time to rest. Unlike traditional chocolate cookies that are great out of the oven, these are better when you wait. Tough, I know, but just do it!
- Storage: Store in an airtight container for up to a week or freeze for longer freshness. I always make these at least 3-4 weeks before christmas and they are still perfect!
Why These Cookies Are Perfect for the Holidays
The combination of dark chocolate, nutty pecans, and a hint of natural sweetness from maple syrup makes these cookies irresistible. Plus, they’re a healthier alternative to traditional holiday cookies, so you can enjoy them without compromising your well-being. They’re also great for gifting—just pack them up in a cute tin, and you’ve got a thoughtful homemade present!
Make a batch (or two) of these healthy, gluten-free, and dairy-free dark chocolate pecan cookies this holiday season. They’re sure to become a new festive favorite for your family and friends. Happy baking!
We have other wonderful, healthy Christmas baking you will want to check out! Like my Perfectly Chewy Ginger Molasses Cookies, Super Fudgy Chocolate Peppermint truffles, or my Chocolate Peanut Butter Balls!!
Chewy Dark Chocolate Pecan Cookies: The Perfect Healthy Holiday Cookie!
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Loading...The Ultimate gluten-free, healthy dark chocolate and pecan cookie recipe! Great anytime, but especially nice for the holiday and Christmas season!
Ingredients
- 1.5 cups oat flour
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1 tbsp starch (like tapioca or cornstarch)
- 1 tsp xanthan gum
- 1/2 cup vegan butter
- 3/4 cup maple syrup
- 1 egg
- 1 cup dark chocolate chips or chunks (dairy-free)
Instructions
In a large bowl, combine oat flour, almond flour, chopped pecans, starch, and xanthan gum. Stir until evenly blended.
In a separate bowl, mix vegan butter, maple syrup, and the egg until smooth and creamy.
Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Gently fold in the dark chocolate chips or chunks.
Refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape while baking.
Scoop dough onto a baking tray lined with parchment paper. Flatten each scoop into your desired cookie shape. Place the tray back in the fridge for another 20 minutes.
Preheat your oven to 325°F (160°C). Bake the cookies for 12 minutes or until the edges are lightly golden. Let cool on the tray for 15 minutes before transferring to a wire rack or cutting board
Nutrition
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270 Calories
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25g Carbohydrates
-
3mg Cholesterol
-
18g Fat
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4g Fiber
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5g Protein
-
6g Saturated fat
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11g Sugar
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4g Unsaturated fat
Notes
The nutritional information provided is an estimate only, using an online nutritional calculator, and can vary depending on the products used. It does not substitute for professional nutritional advice. It is essential to consult your healthcare provider or physician before implementing any suggestions or ideas mentioned in the blog.
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