Mud Pie Cookies

If you’re a fan of big, bakery-style cookies with rich, layered flavor, you’re going to love these Mud Pie Cookies. They’re soft, thick, and you can't even tell they are gluten free!

Prep:
15
minutes
Cook:
10
minutes
TOtal:
25
minutes

Ingredients

  • 2 1/2 C Primal Palate Gluten Free All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/2 C unsalted butter, melted
  • 3/4 C Mud Season nut butter by Mixed Up Foods
  • 1 1/2 C coconut sugar
  • 3 eggs
  • 2 tsp pure vanilla extract
  • 1/2 C dark chocolate chips
  • 1/2 C white chocolate chips
  • 1/2 C raw pecans, roughly chopped

Instructions

  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, baking powder, and sea salt.
  3. In a large bowl, or the bowl of a stand mixer add the melted butter and Mud Season nut butter. Using the whisk attachment or hand mixer to mix until well combined.
  4. Mix in the coconut sugar until well combined.
  5. Add the eggs, one at a time, mixing after each addition. Then add the vanilla extract.
  6. Gradually mix in the flour mixture until fully combined.
  7. Mix in the white and dark chocolate chips and the pecans until evenly distributed in the dough.
  8. Use a large spring-loaded cookie/ice cream scoop to create large balls of dough and place them on the parchment lined cookie sheets, making sure there is about 2 inches between each dough ball.
  9. Press the dough balls to flatten them on the cookie sheet.
  10. Place in the oven and bake for 10-12 minutes.
  11. The cookies will be golden brown along the bottom edges.