Ingredients:
230g spelled 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.
Melt the coconut oil and stir in the coconut sugar and vanilla essence in a mixing dish. Add the whole egg and the yolk of the second egg, and mix well.
Add the spelled flour, cornstarch, and baking soda to the liquid ingredients, and mix until everything is well combined.
Incorporate the crushed dark 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 until golden brown, about 20 minutes.
Enjoy the cookie cake lukewarm when the chocolate is beautifully flowing.