These Caramelized Pecan Cacao Chocolate Chip Cookies are over the moon delicious. The caramelized pecans deliver a wonderful crunchy topping adding depth to the cookie. They are free of refined sugar, gluten and eggs.
Did you get to witness the Lunar Eclipse? I am so sad that Robby and I missed it. I thought it was on the night of the 31st but it was at 4 in the morning. And the crazy thing is, we were both awake at 4 am and had no idea what we were missing! I bet it was amazing!
Can you believe that this is the first time in over 150 years that a total lunar eclipse, blue moon and super moon has happen at the same time? They say that a full moon can make your emotions bubble up to the surface. I don’t know if it is true but I have to say this past week has been an emotional rollercoaster for me. Have you felt emotional lately? The moon has always been linked to the emotions in the spiritual world so with this triple threat, we might expect influences to our emotional bodies.
These Caramelized Pecan Cacao Chocolate Chip Cookies would be a nice antidote to any charged emotions that you may be experiencing.
Caramelized Pecan Cacao Chocolate Chip Cookies Recipe:
Approx. 30 cookies
- 2 Cups Maple Caramelized Pecans – recipe below
- 1 Cup White Rice Flour
- 3/4 Cup Buckwheat Flour
- 1/2 Cup Cacao Powder
- 2 Tablespoons Chia Seeds – ground
- 1/4 Teaspoon Baking Soda
- 1/4 + 1/8 Teaspoon Sea Salt
- 3/4 Cup + 2 Tablespoons Coconut Sugar
- 1/2 Cup Butter (1 Stick) – salted – room temperature
- 50 grams – (1/4 cup liquid) Cacao Butter – melted
- 1/4 Cup + 2 Tablespoons Maple Syrup
- 1/2 Teaspoon Coffee or Almond Extract
- 4 oz 70%, 85% or 100%Cacao Chocolate Chips
- 2 Cups Raw Pecans
- 2 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Maple Syrup
- 1 Teaspoon Sea Salt
Add all the ingredients to a cast iron or a saute pan and cook over medium heat.
As soon as the syrup starts to bubble, stir continuously. They will start to get really sticky.
Spread onto a parchment-lined baking sheet. Separate them as best you can.
Roughly chop up the pecans and reserve a cup and set the rest aside. Mince the reserved half cup and set aside.
Line a baking sheet with parchment paper.
Roll them into a ball.
When finished baking, place the baking sheet on a wire rack and let cool completely.