I wasn’t sure what exactly to call these cookies.
They are actually more of a marriage between a shortbread and a pecan sandie, but with chocolate…which makes them just that much more delicious. 🙂
If you are looking for a sweet cookie though, these are probably not your ticket. They are slightly sweet from the dark chocolate and a bit of Sucanat, but in my opinion they are a perfect little afternoon treat dunked in a cup of coffee.
So… totally worth getting your bake on.
½ c Sucanat
¾ c pumpkin puree
1 tsp. cinnamon
2 tsp. vanilla extract
1 cup pecan halves, toasted
1.7oz dark chocolate (I used a 72% TJs dark chocolate bar)
1 c oat flour
½ c almond flour
½ c all purpose flour
Preheat your oven to 400 degrees, and spread the pecans out on a cookie sheet. Toast the pecans for about 10 minutes, or until they start to turn a dark brown toasted color and give off a lovely aroma. Turn oven off and let pecans cool.
In the bowl of your food processor combine the cooled pecans, dark chocolate, and 1/4 cup of the oat flour. Pulse until finely chopped and combined.
In a medium mixing bowl combine the melted butter and sucanat and stir well. Then add the pumpkin, cinnamon, and vanilla and mix again. Finally add the remaining flours, and pecan/chocolate mixture, and stir until just combined. Chill the dough in the fridge covered for at least 3-4 hours, or overnight.
Once well chilled. Preheat the oven to 325 degrees. Roll out the cookie dough between two pieces of waxed paper until it is about 1/8 -1/4 inch thick. Cut cookies out with the rim of a small glass. The smallest I had was about 2 inches in diameter, but I would recommend a little smaller if you have it.
Place the cut out cookies on a parchment paper covered baking sheet and bake for about 12-15 minutes. You’ll have to watch them because the cooking time depends on how thick your cookies are. Cool on a cooling rack, and enjoy with a homemade latte!