Spider Web Pecan Cookies

 What’s better than a soft, chewy, and delicious pecan cookie? A soft, chewy, and delicious pecan cookie with a spider web design made from chocolate! The combination of pecans and spelt flour creates a mildly sweet and nutty cookie that pairs nicely with the dark and white chocolate. You can easily make this cookie vegan with just a few simple changes, too.











Ingredients


Cookies
2 cups raw pecans
1 cup spelt flour
¾ cup + 2 tablespoons coconut sugar
¼ cup + 2 tablespoons cashew milk  (*see notes)
1 egg (*see notes)
1 teaspoon vanilla extract

Spider Web Icing
½ cup dark chocolate chips, melted
¼ cup white chocolate chips, melted

Method

1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.

2. Place pecans in a food processor and blend until a pecan flour forms. Be careful not to over-blend, as this will create a pecan butter consistency. You want the consistency to be similar to almond flour.

3. Add spelt flour and coconut sugar to the pecan flour and pulse to combine.

4. In a large mixing bowl, whisk together cashew milk, egg, and vanilla extract.

5. Pour flour mixture into the bowl of wet ingredients and stir until well combined.

6. Using a small ice cream scoop drop cookie dough onto sheet pan, forming 20 cookies total. Flatten each cookie using a spoon or your fingers. The dough will be sticky, so lightly damp you fingers so it doesn’t stick to your hand.

7. Bake in the oven for 10-12 minutes. Let cookies cool on a wire rack. Once cooled, take a knife and cut the dome off of each cookie, creating an even flat top.

8. For the icing, make sure you have the melted dark chocolate in a bowl and pour the melted white chocolate in a zip-lock bag.

8. When cookies are cool, spread a layer of melted dark chocolate on top of each cookie.

9. Before the dark chocolate dries, cut off a very small bottom corner of the zip-lock bag, creating a small hole. Slowly squeeze the white chocolate out and create a swirl on top of the dark chocolate, beginning in the center of each cookie and working your way to the outside.

10. Take a sharp knife and, beginning in the center where the swirl pattern begins, gently draw a straight line to the outside of the cookie. Repeat this 5 more times on the same cookie, creating a spider web design. Repeat this step until all cookies have a spider web design.

11. Let chocolate dry then enjoy!

Makes 20 cookies
1 serving is 1 cookie


Macros for 1 cookie
180 calories, 2.7g protein, 20g carbs, 10.8g fat, 13.8g sugar, 1.6g fiber

Notes:
* To make this recipe egg free, simply substitute the egg with a flax egg or your favorite egg replacer product.
* You may substitute cashew milk with any unsweetened full-fat milk of choice, like coconut, almond, or cow’s milk.
* To make this recipe vegan, simply use your favorite egg replacer and vegan chocolates.

1 comment:

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