Description
No-bake sugar-free chocolate pecan praline cookies with rich caramel flavor, crunchy nuts, and a smooth chocolate drizzle, perfect for a quick and indulgent treat.
Ingredients
- 3/4 cup gluten-free rolled oats
- 1/2 cup almond flour (finely blanched)
- 1 cup pecans, roughly chopped and toasted
- 1/2 cup unsweetened shredded coconut, toasted
- 3 tablespoons unsweetened cacao powder
- 1/4 cup natural peanut butter (no sugar added)
- 1/4 teaspoon sea salt
- 1/2 cup allulose
- 4 tablespoons unsalted butter
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt (for caramel)
- 1/4 cup sugar-free dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Line a baking sheet with parchment paper.
- Toast pecans and shredded coconut in a skillet over medium heat for 3–4 minutes, then let cool.
- In a large bowl, mix oats, almond flour, toasted pecans, coconut, cacao powder, peanut butter, and sea salt.
- In a saucepan, combine allulose, butter, and cream over medium heat, stirring constantly.
- Cook for 6–8 minutes until a deep amber caramel forms.
- Remove from heat and stir in vanilla extract and sea salt.
- Quickly pour caramel over dry ingredients and mix thoroughly.
- Spoon mixture onto baking sheet and shape into cookies.
- Melt chocolate chips with coconut oil and drizzle over cookies.
- Let cookies cool at room temperature until fully set.
Notes
- Work quickly once caramel is mixed as it sets fast.
- Toasting nuts and coconut enhances flavor significantly.
- Store at room temperature up to 5 days or refrigerate for 2 weeks.
- Can be frozen for up to 2 months.
- Allulose is key for proper caramel texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
