Gluten-Free Espresso Chocolate Pecan (Print Version)
Chewy almond flour cookies studded with dark chocolate, pecans, and espresso. Naturally gluten-free and easy to make.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon instant espresso powder
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
→ Add-ins
11 - 1 cup dark chocolate chips or chunks (gluten-free certified)
12 - 1 cup pecan halves, toasted and roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, sea salt, and instant espresso powder until evenly distributed.
03 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy and pale, approximately 2 minutes.
04 - Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding with a spatula until a uniform dough forms with no dry pockets remaining.
06 - Gently fold the dark chocolate chips and toasted chopped pecans into the dough until evenly distributed throughout.
07 - Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each portion approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are firm and set but the centers still appear slightly soft. Avoid overbaking to maintain a chewy texture.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- The espresso does not make them taste like coffee, it just deepens the chocolate flavor in a way that makes people close their eyes when they take a bite.
- Almond flour gives them a tender chew that honestly rivals any wheat based cookie I have made.
02 -
- Overbaking is the one true enemy here, pull them when the centers still look slightly underdone because carryover heat will finish the job.
- Toasting the pecans in a 350 degree oven for about seven to eight minutes transforms them from background noise into something genuinely fragrant and memorable.
03 -
- Use a cookie scoop for uniform portions so every cookie bakes at the same rate and you never end up with one burnt edge and one raw center on the same tray.
- Sprinkle a tiny pinch of flaky sea salt on top of each cookie right after they come out of the oven and people will ask what your secret is every single time.