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A Better Cookie: Gluten-Free, Vegan Chocolate Pecan

Jeanette Bronée
Written by Jeanette Bronée

These cookies are dense, rich and delicious. Not something you normally think of when you think gluten-free cookies. Even if you're not gluten-intolerant, you might actually feel better avoiding it. Try one of these and see what you think.

Gluten-Free, Vegan Chocolate Pecan Cookies

Makes 10-12 cookies


  • 1 cup each pecans (or walnuts)
  • 1 cup prunes
  • 1 cup almond meal (flour)
  • 1/2 cup of rolled oats (use gluten-free if you are celiac)
  • 1/2 cup brown rice flour
  • 1 cup raw cacao powder (unsweetened)
  • 1 cup coconut milk (unsweetened) canned. You can add slightly more if you feel the ingredients are too dry to mix.
  • 1/4 cup maple syrup
  • 1/2 teaspoon sea-salt


1. Chop or break the pecans into large chunks and keep them on the side.

2. Chop the prunes into smaller chunks or mix them in with the other ingredients using a blender. Alternatively, the rolled oats can be mixed in whole with the rest of the ingredients.

3. Add the pecans to the mixed ingredients once you have a nice consistency.

4. Make portion size (per cookie) about 1 tablespoon or use an ice-cream scoop, and make them into round balls. Place them on the baking sheet on the tray and flatten them slightly. Sprinkle with sea salt.

5. Put the tray in the pre-heated oven at 350ºF and bake for 15 minutes. Take them out and move them to a rack to cool down.

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