Double Chocolate Pecan Brownie-Cookies (vegan, gluten-free, grain-free, oil-free)

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These cookies.

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Oh. Em. GEEEEEEE….

I want you to take a moment (maybe even close your eyes) and imagine the most chocolate-y, buttery, chewy, melty, ooey-gooey, brownie that you’ve ever tasted and now form it into a perfect cookie. Now add a halo and wings because this cookie must have been sent from above (cue choir of angels).

These hybrids are the perfect marriage of a chocolate-y, dense brownie and a crisp-edged chewy cookie. The rich, buttery flavor comes from the raw pecans, while superfood cacao adds a healthy dose of antioxidant-packed chocolate. Not only do they taste heavenly, they are free from refined sugar, flour, butter, and dairy, so they make you feel divine as well. ย No yucky sugar crashes or refined-flour belly woes from these little treats.

These pictures really do not do these cookies justice. I photographed these cookies weeks ago and when I finally sat down to edit them, I was confused as to why 50% of them were blurry, un-centered, and genuinely terrible. Then I remembered. During most of the photo shoot, I had a silly little toddler monkey literally hanging off my back trying to get her hands on these cookies! As I continued scrolling through the photo stream, the cookie quantity slowly dwindled from about half a dozen, to one lone cookie. Around here you gotta work fast. Especially when the subject is so darn tasty.

Give these magic melt-in-your-mouth cookie-brownies a try! Just don’t be surprised when they pull a disappearing act before your eyes ๐Ÿ™‚

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Double Chocolate Pecan Brownie Cookies

Make about 8 small cookies

See notes below for substitutions and alternative methods

  • 1 cup raw pecans*
  • 2 Tbsp unsweetened applesauce
  • 2 Tbsp raw cacao powder
  • 4 Tbsp date sugar (I use this brand) or coconut sugar**
  • 2 pinches of sea salt or pink Himalayan salt
  • 1/4 tsp pure vanilla extract
  • 1/4 tsp baking powder
  • 2 squares of a dairy free dark chocolate bar, chopped or dark chocolate chips (handful)

Instructions:

  1. Preheat oven to 375 degrees. Prepare a cookie sheet with parchment paper.

2. Add all ingredients except baking powder and dark chocolate to a food processor. Process ingredients until everything sticks together and no large pieces of pecans remain. It should look like a sticky dough. Remove blade and add ย in baking powder, stir into dough with a wooden spoon or silicone spatula. Then, fold in the chocolate chunks or chips.

3. Using a tablespoon or cookie scoop, scoop out dough and form into a cookie shape. I used my hands to roll into balls and then flatten onto the parchment paper lined cookie sheet. Yes, my hands got sticky! Then pop into the oven and bake for 8 minutes, keeping an eye on them. The bottoms should look slightly browned.

4. Take the cookies out, they will still look a bit soft and underdone. Let them rest on the cookie sheet for about 10 minutes and they will firm up perfectly. ย Enjoy!

Notes:

If you don’t have a food processor, you can still make these cookies! Either purchase pecan meal, or use a straight, grinder blade on a bullet type blender and grind your pecans that way. Then mix everything in a bowl. I used this method the first time I made them, and just used my clean hands to mix everything together…it’s kind of fun. I just figured out eventually that a food processor would be more efficient ๐Ÿ˜‰

*I’ve successfully subbed half of the pecans for almonds, and I’m *fairly* certain you could substitute all of the pecans for almonds or another nut, if you wish. Pecans and almonds will yield a sweeter cookie as they are less bitter than say walnuts, though, so keep that in mind when substituting.

**If you sub coconut sugar for the date sugar, you may not need as much. Start with 3 tablespoons. Coconut sugar is a bit sweeter than date sugar. I like to try to use as little sweetener as possible to still achieve a yummy result. Even unrefined sweeteners are still concentrated sweetener, always aim to use less! Eventually you’ll want/need less.

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6 thoughts on “Double Chocolate Pecan Brownie-Cookies (vegan, gluten-free, grain-free, oil-free)

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