Adding a nut butter as the cookie base, in this case pecannuts, yields a super chewy cookie.

I tried this recipe out with pretty much every nut that exists, and for me pecan was the most delicious. Other nuts, like macadamia, become too oily when blended into butter, and while they do yield a more neutral-tasting cookie, you’d need to add a tablespoon or so of tapioca starch to balance out the oiliness. So, if you make the below recipe and you find your batter to be too wet, you can add tapioca starch as a binder. I am confident that this recipe will remain in regular rotation because it is so damn delicious, and takes about 10 minutes to make!

Makes 20 cookies

Ingredients

1 cup pecannut butter

1 scant cup coconut palm sugar

¼ teaspoon baking soda

½ teaspoon salt

2 teaspoons vanilla extract

1 egg

½ cup dark chocolate, chopped

Instructions

Preheat oven to 350°F.

Combine first six ingredients in a bowl and mix until incorporated. Dough will be a soft/oily. Stir in chocolate chips.

Transfer to freezer for about 10-15 minutes to harder.

Bake for 6-8 minutes until outside of cookie is set beginning to brown, but inside is still soft. Transfer to rack to cool before eating (otherwise cookie will be too soft and break).

Can’t find pecannut butter? Make your own!

Start with raw pecannuts, toast until golden, then, using a dish cloth, rub off the skins.

Transfer the nuts into a food processor, and blend until they turn into pecannut butter. Scrape down sides of processor as needed. This process could take around 10 minutes, so don’t get impatient if your nuts start to look dry, and as though they will not turn to butter. They will! Just keep processing.

Enjoy.