You really can’t get better than this. These cookies are my jam right now. Not only is the chocolate cookie simply perfection, but adding this creamy maple-pecan layer that is smothered in more chocolate send me right into cookie heaven!
These cookies are SO rich. However, they are packed with protein and even super foods so this makes a the ultimate cookie for the holiday season!
My money saving tip is to get your coconut oil in BULK! It is SO much cheaper this way. In the Paleo Diet you are going to use it ALL THE TIME! It is such a healthy oil that you can use in so many ways. I love Target and you can get a 54oz container of Refined coconut oil for $13. For a store-brand 14oz it costs $7 You are getting almost 4x the amount for $6 more. It can be so tempting to just grab the small container (especially when money is tight–I totally get it!) But it will help so much in the long run to be sure you always have a healthy, versatile oil on hand!
What You’ll Need:
- For the Frosting:
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/4 cup pecans (optional)
- For the Cookies:
- 1/2 cup almond butter
- 1/4 cup cocoa powder
- 1/2 cup honey
- 1 egg
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the Topping:
- 1/4 cup chopped pecans
- 1/4 cup enjoy life chocolate chips
How to Prepare:
- Making the Frosting:
- Add maple syrup and coconut oil (or even ghee if you can tolerate it) into a food processor and allow it to puree until smooth. If you are adding in pecans do it now. Just pour the pecans in and pulse the food processor a few times to break them down–just doing over do it otherwise you wont have those yummy chunks!
- **You can opt out of adding the pecans in the icing, you’re going to add more on top of the cookie anyways. This is just kind of an added bonus!
- Place icing into a fridge while baking the cookies.
- Making the Cookies:
- Add all ingredients to a bowl and intermittently stir the batter as you add in more.
- Once everything is combined, measure out the dough with a tablespoon and roll in into a ball.
- Place the balls of dough onto a parchment lined cookie sheet.
- Bake in a 350 degree oven for 10 minuets.
- Once the cookies have baked allow them to completely cool.
- After the cookies have cooled frost the cookies.
- Sprinkle chopped pecans on top.
- Pour chocolate chips into a small bowl and microwave for about 45-60 seconds.
- Drizzle Chocolate on on top of pecans and icing.
- Eat and enjoy!!
| Prep Time | 20 minuets |
| Cook Time | 10 minuets |
| Servings |
dozen cookies
|
- 1/4 cup Coconut Oil or ghee/grass-fed butter
- 1/4 cup Maple Syrup
- 1/4 cup pecans optional
- 1/4 chopped pecans
- 1/4 cup chocolate chips prefer enjoy life brand
Ingredients
For the Icing:
For the Topping:
|
|
- Add maple syrup and coconut oil (or even ghee if you can tolerate it) into a food processor and allow it to puree until smooth. If you are adding in pecans do it now. Just pour the pecans in and pulse the food processor a few times to break them down--just doing over do it otherwise you wont have those yummy chunks! **You can opt out of adding the pecans in the icing, you're going to add more on top of the cookie anyways. This is just kind of an added bonus!
- Place icing into a fridge while baking the cookies.
For storing:
The icing on these cookies will stay soft if left at room temperature, you can store them at this temp in a sealed container--no problem. If you were wanting that "classic" hardened royal icing store the cookies in the fridge. In a large sealed container, I placed the first layer down, placed in the fridge for about 15 minuets and then placed the final layer down--that way the icing doesn't smear with the layers.)
