Bake the Book: Seriously Chocolate Pecan Cookies

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[Photograph: Leo Gong]

Sometimes a simple cookie is enough to satisfy. The Joy of Gluten-Free, Sugar-Free Baking's version, filled with chopped pecans, is a suitable indulgence.

Tips: The convenient thing about Splenda is it can be substituted 1:1 for sugar. So if Splenda's not your style, substitute with 2 cups of sugar and leave out the liquid stevia, or use a touch of honey in its place.

Tweaks: Deepen the flavor of these cookies by using a little heat. Toast the pecans before you chop them, brown the butter once it's melted, and stir a little cinnamon in the batter. Add up to half a tablespoon if you're feeling sassy. The batter should be thick and sticky.

Get the Recipe

Seriously Chocolate Pecan Cookies »

As always with our Bake the Book feature, we have five (5) copies of 'The Joy of Gluten-Free, Sugar-Free Baking' to give away.

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