Ingredients:
- 230g spelt flour
- 2 tsp cornstarch
- 80g melted coconut oil
- 115g coconut sugar
- 2 large eggs (1 whole + 1 yolk)
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 80g crushed dark chocolate
- 75g pecan nuts
Directions:
- Preheat the oven to 175°C (350°F).
- Spread the crushed pecan nuts on a baking sheet lined with parchment paper and bake for 9 minutes. Allow them to cool in a bowl.
- In a mixing bowl, combine the melted coconut oil, coconut sugar, and vanilla extract. Add the whole egg and the yolk of the second egg, and mix well.
- Add the flour, cornstarch, and baking soda to the liquid ingredients, and mix until well combined.
- Incorporate the chocolate and pecan nuts into the batter and mix thoroughly.
- Transfer the dough to a mold or a 18 cm (7 inch) diameter circle, and flatten it evenly.
- Bake for 20 minutes or until golden brown.
- Enjoy the cookie cake lukewarm, allowing the chocolate to beautifully melt.
Note: Feel free to adjust the sweetness according to your taste preference. Enjoy this delightful treat as a dessert or snack!
