Gluten-Free Chewy Choc Chip & Pecan Cookies

THIS RECIPE USES

Cauliflower Flour Mix

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5 from 1 vote
Prep Time 1 hr 10 mins
Cook Time 15 mins
Total Time 1 hr 25 mins
Course Snack
Servings 12 Cookies

Ingredients  

  • ½ cup sugar 100g
  • ¾ cup brown sugar 165g, packed
  • ½ teaspoon salt
  • ½ cup unsalted butter 115g, melted
  • 1 egg
  • teaspoons vanilla extract
  • 1 ¼ cups PomPom Paddock Flour 155g
  • ½ teaspoon bicarb soda
  • ¾ cup dark chocolate chunks 110g
  • ½ cup roughly chopped pecans or nut of your choice 110g

Method 

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the PomPom Paddock Cauliflower Flour Mix and bicarb soda, then fold the mixture with a spatula.
  • Fold in the chocolate chunks and pecans, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
  • Preheat oven to 180°C. Line a baking sheet with baking paper.
  • Scoop the dough with an ice-cream scoop onto the baking paper, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely on the tray before serving.
  • Enjoy!
Categories Sweet
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