- 100 gram pecan nuts unsalted
- 1 tbsp vegan butter for baking
- 120 grams vegan butter unsalted
- 50 grams brown sugar
- 50 grams coconut blossom sugar
- 2 tbsp maple syrup
- 1 1/2 tbsp chia seed
- 4 tbsp water
- 170 grams spelt flour (or all purpose flour)
- pinch of salt
- 1/2 tsp baking soda
- 150 grams dark chocolate (either a bar or chocolate chips)
Start by frying the pecans in the tbsp of butter. Toss them until they colour a light brown. Set aside to cool.
In a small bowl mix the chia seed with the water, stir and set aside to form a jelly substance (10 minutes).
In a large bowl mix the flour, the two different sugars, the baking soda, a pinch of salt and stir to incorparate evenly.
In a small saucepan heat the butter to melt on medium heat. Keep stirring until it starts to bubble and colour a light brown. Carefully to not let it burn. This should take a minute or 4.
In the meantime chop the cooled pecans into small chunky bits. Do the same with the chocolate (if you use a bar).
Pour the maple syrup and the chia seed mixture into the bowl with the flour mixture and then pour in the melted butter. Mix everything through until it forms a dough. Then mix in the pecans and the chocolate chips. You will end up with a chunky wet dough.
Place the bowl in the fridge for 30 minutes.
Preheat the oven at 180℃. Prepare a baking tray by covering it with baking paper. Take the dough out of the fridge. Form little balls, using a ice-cream scoop or by hand. Firmly press them together and place them on the baking tray. Flatten each ball with the back of a spoon, just a little bit.Make sure to have enough space between the balls because they will spread wide during baking.
Place in the oven to bake for 10 minutes. The cookies will be oozing with melted chocolate when they are done. And then comes the toughest part: Leave to cool entirely until the chocolate turns hard!
The cookies will keep fresh at least for two days, maybe even longer but I wouldn’t be able to tell you because they don’t last that long in my house😄
- serves approximately 12 cookies
- prep time 15 minutes plus 30 min. waiting time
- baking time 10 minutes