Mint Chocolate and Pecan Cookies
  • 1cup amaranth flour
  • 1/2 cup coconut flour
  • 1/2 cup sorghum flour
  • 2tablespoons tapioca starch
  • 3tablespoons potato starch
  • 1teaspoon salt
  • 1teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 8ounces cream cheese, room temperature
  • 1 1/3 cups (scant) organic sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla
  • 23-ounce bars Endangered Species All-Natural Dark Chocolate with Deep Forest Mint, coarsely chopped
  • 1/2 cup chopped toasted pecans
  1. Preheat oven to 375˚. In a medium bowl, stir together first 8 ingredients (amaranth flour through xanthan gum). In a second bowl, beat cream cheese until fluffy. Beat in sugar. Add eggs and vanilla and stir in thoroughly. Add flour mixture and mix just until combined. Stir in chocolate chunks and nuts. Batter will be stiff.
  2. Drop by rounded tablespoonfuls onto a greased baking sheet. Flatten slightly with damp fingers if desired. Bake for 10–11 minutes or until edges have browned lightly (tops will not brown). Cool for a minute before removing to a wire rack to cool completely.
Recipe Notes
Nutrition Facts
Mint Chocolate and Pecan Cookies
Amount Per Serving
Calories 90
% Daily Value*
Cholesterol 14mg 5%
Sodium 94mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 90 cal, 43% fat cal, 4g fat, 2g sat fat, 14mg chol, 2g protein, 11g carb, 1g fiber, 94mg sodium