Description
Delicious and rich white chocolate pecan cookies topped with homemade caramel.
Ingredients
Scale
- 1 1/4 cup almond flour
- 3 tbsp maple syrup
- 2 1/2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/2 cup coconut cream (the solid part from a can of full-fat coconut milk)
- 1/2 cup 100% pure maple syrup (*do not use sugar-free syrup)
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/3–1/2 cup chopped pecans
- 1 1/4 cups white chocolate chips
- 1/2 tbsp coconut oil (optional, but helps thin it a bit!)
- halved pecans, for topping
Instructions
- Preheat oven to 350F.
- In a bowl, combine all of the dough ingredients, mixing until combined. Use a cookie scoop to disperse the dough onto a parchment-lined baking sheet. Flatten them slightly, then use your thumb to make an indent in each one.
- Bake the cookies for 10 or so minutes until golden around the edges. Allow to cool completely.
- Add all the ingredients to a small saucepan. Bring to a boil and allow to boil for 5 minutes. Stir frequently to prevent burning. After the 5 minutes, reduce the heat to low and cook another 2-3 minutes. The caramel should have reduced and be somewhat thick. Remove from heat and stir in the pecans. Allow to cool (It’ll thicken a little as it cools).
- Once cooled, add some to the center of each cookie. Place the baking sheet in the freezer for an hour or so until the caramel is firm to touch.
- In a small bowl, add the chocolate chips. Heat in the microwave in 30 second increments, stirring between each, until smooth. Alternatively, you can use the double boiler method.
- Remove the cookies from the freezer. Quickly dip each cookie in the chocolate, using a fork to lift it out and drag it along the side of the bowl to remove any excess. Place it on the baking sheet. Repeat until they’re all coated. Press a pecan into the top of each one.
- Place back in the freezer for an hour or so before moving to an air-tight container.
- Store in the freezer – they’re best straight out of it!
Notes
- Make sure to not use sugar-free syrup for the best flavor.
- Store cookies in the freezer to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg