The Man was supposed to go to Hawaii for an epic hike adventure with a friend from college a few weeks ago, but had to cancel last minute because he got sick. He and his friend take a yearly boy's trip dedicated to some sort of crazy athletic competition (read: attempt to hike crazy mountain to see who's faster, accidentally get hypothermia and descend in an epic blizzard), so he was seriously bummed about about having to stay home in bed and battle a sinus infection instead of a crazy climb (don't tell him I said that- I'm sure it would have been wildly successful).
I felt really badly that he couldn't go. He has been working so hard and was looking forward to this trip for months. But we made the most of it, indulging in my latest obsession that is the Parenthood series on Netflix. And I baked cookies. And we ate half the batch in one night.
Since my adventure at Turner Farms I've decided that maple syrup is the most flavorful sweetener, so naturally these are sweetened accordingly. I used coconut oil as well- the wonder fat. You really can use it for everything- as makeup remover, an intense lotion, hair cream... and cookies! And pecans are the Man's favorite, so those went in too.
This recipe was the first of my test kitchen stay-at-home weekend baking project. The second recipe didn't go quite as well. The texture was so blah that I ended up putting them in the freezer, which did in fact help them tremendously. Actually, they were sort of tasty frozen, as are grapes. But that's a story for another day.
CHOCOLATE CHIP PECAN COOKIES
- 2 cups almond flour
- 1/2 teaspoon baking soda
- a good pinch of salt
- 6 tablespoons coconut oil, melted
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- 1/4 cup dark chocolate chunks (70-100% cacao)
- 1/4 cup pecans, roughly chopped
Preheat the oven to 350 degrees. Add the dry ingredients to a large bowl and whisk to combine. Add the wet ingredients to a small bowl and whisk to combine. Pour the wet into the dry, and whisk to combine. Stir in the chocolate and nuts.
Scoop batter by the spoonful onto a baking sheet, leaving a couple of inches between each ball of dough. Bake for 9-12 minutes until lightly golden. Let cool on your cookie sheet before serving.
Yields 14 cookies