1 package Simple Mills Vanilla cake mix
3/4 cup (110g) pecan halves, toasted
1 tablespoon vanilla extract
1/3 cup (80g) melted salted butter
1/4 cup (60ml) almond milk
1/4 cup (45g) dark chocolate chips
1/2 tablespoon coconut oil
Preheat oven to 350F / 180C (160C fan) and line a baking sheet with parchment paper or use a silicone sheet.
Combine egg, vanilla, butter and milk in a small bowl and whisk together.
Add cake mix to a large bowl, pour the wet ingredients into the large bowl and stir together until just combined.
Fold in the toasted pecans, don’t over mix.
Refrigerate the batter for 10 minutes.
Scoop heaped spoonfulls onto the baking sheet leaving a couple inches between each cookie as they will spread a bit while baking. Bake for 10 minutes. Baking times may vary by appliance.
Remove from oven, let cool 5 minutes on baking sheet then transfer to a wire rack to cool completely.
While cooling, melt the chocolate and coconut oil together in a small bowl. Mix until well combined.
Once cookies are cooled, drizzle chocolate over the tops.
Prep time: 20 mins - Cook time: 10 mins - Total time: 30 mins Yield: 14 cookies