Would you like a hedge-hug? These little gluten free cookies are as easy to make as they are adorable! The almond flour gives them a light, fluffy cake-like texture, and the soda adds a kick of flavor and spice. To decorate, you just dip them in melted chocolate and roll in pecans because doesn’t chocolate just make everything better?! This recipe can also be made vegan by omitting the butter. I created this cute recipe for Zevia soda using their stevia based Dr. Zevia soda. If you are trying to avoid refined sugar or artificial sweeteners I would recommend following my recipe as is, but you can use your favorite soda as well.
Ingredients: (makes 18 cookies)
1 ½ cups almond flour
1/2 cup coconut flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1 cup Zevia Dr. Zevia soda
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/2 cup finely chopped pecans
1/4 teaspoon liquid stevia* (optional, taste the dough first and add if you want it a little sweeter)
3/4 cup dark chocolate chips
1 teaspoon coconut oil
1/2 cup finely chopped pecans
9 almond slices
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Set aside.
- In a medium size bowl whisk together the almond flour, coconut flour, baking powder and salt.
- Using a spatula, fold the softened butter into the dry ingredients until fully combined (you can use clean hands as well if it makes it easier). Then mix in the Zevia, vanilla, and rum extracts until dough forms.
- Fold in the chopped pecans (and liquid Stevia if desired), and use a cookie scoop to roll the dough into balls.
- Once you’ve scooped all of your cookie dough balls, use the palm of your hand to slightly flatten each ball and then take your thumb and index finger to pinch the front to form a teardrop shape.
- Arrange the shaped cookies with a little space in between each (they won’t spread, but you don’t want them to touch), and bake for 10-12 minutes (10 minutes if you are not using butter).
- Remove from the oven, and allow to rest on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. It’s ok if you see some cracks in the baked cookies, most of that will be covered with chocolate.
- Melt the chocolate chips and coconut oil slowly, while stirring constantly, over a double broiler. Allow the chocolate to cool to about room temperature, and then gently dip the back of each cookie in the chocolate covering 2/3 of the cookie (you can use a knife or the back of a spoon to help evenly spread the chocolate).
- Sprinkle the chopped pecans over the chocolate while holding the cookie over a bowl to catch any pieces that fall off. Transfer to a baking sheet lined with waxed paper. Break the almond slices in half, and dip them into a little more chocolate before placing on either side of the cookie for ears.
- You can either transfer the rest of the melted chocolate to a zip top bag/piping bag with tip, or use a toothpick to add a large circle for the nose and 2 smaller circles for the eyes. Allow the chocolate to set and enjoy!