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Chocolate Drizzled Salted Butter Pecan Cookies
These paleo salted butter pecan cookies are made with Simple Mills vanilla cake mix, toasted pecans and topped with a chocolate drizzle for the perfect salty sweet treat!
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
butter pecan cookies, paleo butter pecan cookies, salted butter pecan cookies, vegetarian
Servings:
14
servings
Author:
Gina Matsoukas
Ingredients
1
package Simple Mills vanilla cake mix
1
tablespoon
tapioca flour
3/4
cup
pecan halves
toasted
1
egg
1
tablespoon
vanilla extract
1/3
cup
melted salted butter
1/4
cup
almond milk
1/4
cup
dark chocolate chips
1/2
tablespoon
coconut oil
Instructions
Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
Combine egg, vanilla, butter and milk in a small bowl and whisk together.
Add cake mix and tapioca flour to a large bowl, pour the wet ingredients into the large bowl and stir together until just combined.
Fold in the toasted pecans, don't over mix.
Refrigerate the batter for 10 minutes.
Scoop heaping spoonfuls onto the baking sheet leaving a couple inches between each cookie as they will spread a bit while baking.
Bake for 10 minutes.
Remove from oven, let cool 5 minutes on baking sheet then transfer to a wire rack to cool completely.
While cooling, melt the chocolate and coconut oil together in a small bowl. Mix until well combined.
Once cookies are cooled, drizzle chocolate over the tops.
Nutrition
Serving:
1
SERVING
|
Calories:
248
kcal
|
Carbohydrates:
34
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
25
mg
|
Sodium:
313
mg
|
Fiber:
1
g
|
Sugar:
18
g