Pecan, Vanilla & Dark Chocolate Cookies by @deliciouslyella

22 min

8 servings

🥥

100 g

Coconut sugar

🫒

60 ml

Olive oil

💧

30 ml

Water

🍦

5 ml

Vanilla extract

🌾

120 g

Plain flour

🍚

24 g

Rice flour

🫙

2.5 g

Bicarbonate of soda

🧂

3 g

Sea salt

🍫

50 g

Dark chocolate

🥜

50 g

Pecans

  1. Preheat

    Preheat the oven to 160°C fan (350°F).

  2. Chop
    • 70% cocoa dark chocolate
    • pecans

    Roughly chop 50 g of 70% cocoa dark chocolate and 50 g of pecans.

  3. Whisk
    • coconut sugar
    • olive oil or vegetable oil
    • water

    Whisk 100 g coconut sugar, 60 ml olive oil or vegetable oil, 2 tbsp water, and 1 tsp vanilla extract in the large mixing bowl until smooth.

  4. Sift
    • plain flour

    Sift 120 g plain flour and 3 tbsp rice flour into the bowl.

  5. Sift
    • bicarbonate of soda
    • sea salt

    Sift 1/2 tsp bicarbonate of soda and 1/2 tsp sea salt into the bowl.

  6. Fold
    • Coconut sugar
    • Plain flour
    • Sea salt

    Fold the dry ingredients into the wet mixture gently until a cohesive cookie dough forms.

  7. Fold
    • 70% cocoa dark chocolate
    • pecans

    Fold the chopped dark chocolate and chopped pecans evenly through the dough.

  8. Line
    • baking parchment

    Line the baking tray with 1 sheet of baking parchment.

  9. Scoop

    Scoop rounded tablespoon portions of dough onto the lined baking tray, leaving generous space between portions.

  10. Press

    Press each dough portion down slightly to flatten it, keeping the edges uneven for texture.

  11. Bake

    Bake the cookies for 10–12 minutes until lightly golden.

  12. Cool

    Cool the cookies on the baking tray briefly, then transfer them to the wire rack.

  13. Cool

    Leave the cookies on the wire rack until completely cool before serving.

Pecan, Vanilla & Dark Chocolate Cookies by @deliciouslyella

22 min

8 servings

🥥

100 g

Coconut sugar

🫒

60 ml

Olive oil

💧

30 ml

Water

🍦

5 ml

Vanilla extract

🌾

120 g

Plain flour

🍚

24 g

Rice flour

🫙

2.5 g

Bicarbonate of soda

🧂

3 g

Sea salt

🍫

50 g

Dark chocolate

🥜

50 g

Pecans

Preparation Steps

  1. Step 1/13

    Preheat the oven to 160°C fan (350°F).

  2. Step 2/13

    Roughly chop 50 g of 70% cocoa dark chocolate and 50 g of pecans.

    🍫70% cocoa dark chocolate
    🥜pecans
    🔪knife
    🪵cutting board

  3. Step 3/13

    Whisk 100 g coconut sugar, 60 ml olive oil or vegetable oil, 2 tbsp water, and 1 tsp vanilla extract in the large mixing bowl until smooth.

    🥥coconut sugar
    🥕olive oil or vegetable oil
    💧water
    🍦vanilla extract
    🥣large mixing bowl
    🥄whisk

  4. Step 4/13

    Sift 120 g plain flour and 3 tbsp rice flour into the bowl.

    🌾plain flour
    🍚rice flour
    🥣large mixing bowl
    🧺fine-mesh sieve

  5. Step 5/13

    Sift 1/2 tsp bicarbonate of soda and 1/2 tsp sea salt into the bowl.

    🫙bicarbonate of soda
    🧂sea salt
    🥣large mixing bowl
    🧺fine-mesh sieve

  6. Step 6/13

    Fold the dry ingredients into the wet mixture gently until a cohesive cookie dough forms.

    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/13

    Fold the chopped dark chocolate and chopped pecans evenly through the dough.

    🍫70% cocoa dark chocolate
    🥜pecans
    🥣large mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Line the baking tray with 1 sheet of baking parchment.

    📜baking parchment
    🍳baking tray

  9. Step 9/13

    Scoop rounded tablespoon portions of dough onto the lined baking tray, leaving generous space between portions.

    🍳baking tray
    🥄tablespoon

  10. Step 10/13

    Press each dough portion down slightly to flatten it, keeping the edges uneven for texture.

    🍳baking tray

  11. Step 11/13

    Bake the cookies for 10–12 minutes until lightly golden.

    🍳baking tray

  12. Step 12/13

    Cool the cookies on the baking tray briefly, then transfer them to the wire rack.

    🍳baking tray
    ✨wire rack

  13. Step 13/13

    Leave the cookies on the wire rack until completely cool before serving.

    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Liquids, Flavorings, Grains, Baking, Leavening agents, Seasonings, Nuts

Ingredients

Coconut sugar, Olive oil, Water, Vanilla extract, Plain flour, Rice flour, Bicarbonate of soda, Sea salt, Dark chocolate, Pecans

Notes

Olive oil (or vegetable oil), Dark chocolate (70% cocoa, roughly chopped), Pecans (roughly chopped)

Allergens

Gluten, Wheat, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-free, Lactose-free

Calories

195 kcal

Macro nutrients

Protein: 2.6g, Carbohydrates: 25.2g, Sugars: 13.6g, Dietary fiber: 2.1g, Fat: 10.1g, Saturated fat: 2.2g

Nutritional Information

Minerals

Sodium: 185mg, Iron: 1.4mg, Magnesium: 35mg, Potassium: 115mg

Vitamins

Vitamin E: 0.8mg, Vitamin B1: 0.08mg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

large mixing bowl, whisk, fine-mesh sieve, rubber spatula, baking tray, tablespoon, wire rack, knife, cutting board

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Snack time, Dessert, Holiday baking

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crisp edges, Soft center, Chewy, Crunchy, Bumpy

Flavors

Chocolatey, Nutty, Vanilla, Caramel-like, Lightly salty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled cookies in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 7 days (Store in an airtight container,Allow cookies to return to room temperature before serving), freezer : 90 days (Freeze completely cooled cookies in a freezer-safe airtight container,Separate layers with baking parchment)