Tim Spector's Pecan Chocolate Cookies
This recipe come from the “Food for Life Cookbook” by Tim Spector. When he came in to the studio and made them for us they were promptly d...evoured. They taste really indulgent - gooey, chewy and chocolatey - but are full of good-for-you ingredients. The better your chocolate, the better your cookies will be. Go for a high quality option with at least 70% cocoa solids. Read more This recipe come from the “Food for Life Cookbook” by Tim Spector. When he came in to the studio and made them for us they were promptly devoured. They taste really indulgent - gooey, chewy and chocolatey - but are full of good-for-you ingredients. The better your chocolate, the better your cookies will be. Go for a high quality option with at least 70% cocoa solids.
seeds
seeds
NUTRITION PER SERVING (Read more)
Notes
If milling your own flax seeds 1 1/4 tsp whole seeds yields 2 tbsp milled seeds.
seeds
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a baking tray with parchment paper.
Mix the milled flax and water. Set aside to soak for at least 15 minutes. It’s essential that the flax and water bind together, becoming really gooey, to guarantee the correct result.
Place the soaked flax, brown sugar and extra virgin olive oil into a mixing bowl. Mix to combine.
Add the ground almonds, pecan nuts, dark chocolate and a light sprinkle of salt and stir to combine.
Shape into 12 balls. Flatten slightly and place onto your prepared baking tray. It helps to do this with wet hands.
Place into the preheated oven and bake for 10-12 minutes, until lightly golden. Allow to cool completely on the tray.
Notes
If milling your own flax seeds 1 1/4 tsp whole seeds yields 2 tbsp milled seeds.
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