These super simple Pecan Cookies are bursting with flavor. They are full of chocolate chips, chopped pecans, and cinnamon. With only 8 ingredients, a bowl, and a wooden spoon they mix up in 5 minutes. This easy recipe is low carb, keto, gluten-free, grain-free, dairy-free, sugar-free, and Trim Healthy Mama friendly.
I love super simple recipes that highlight a few delicious ingredients. And these cookies fit the list. You can taste the pecans, a hint of cinnamon, and the richness of the chocolate.
You’ll probably be seeing a few more pecan recipes coming up this fall! There two reasons for that.
The first is my sweet five year old had an allergic reaction to pistachios at the beginning of the summer. Her lips swelled up like balloons and we went to the ER to make sure the reaction didn’t continue. After that our family doctor did some allergy testing. She is very allergic to pistachios and cashews. She’s eaten peanuts and almonds with no reaction but we decided to just eliminate all tree nuts and peanuts from her diet to be safe. The nut lowest on the list of potential allergens was pecans.
The second reason is that pecans are actually my favorite nut. I’m grateful she was fine (and we now have an epipen just in case) and I’m grateful I can still use some nuts. No more cashews or pistachios in the house but the rest are fine to have around and use in my recipes.
How to Make Pecan Cookies
If your pecans are already finely chopped all you need is a bowl and wooden spoon to mix up these cookies. If not you will have to chop them in a food processor or by hand first.
Just put the ingredients into a bowl, mix, and scoop.
I pressed my cookies down with a fork so they would cook more evenly and I like the design it makes on top.
Chocolate Chip Pecan Cookies Ingredients:
- finely chopped pecans
- almond flour
- Trim Healthy Mama Gentle Sweet (or my sweetener blend)
- sugar free chocolate chips
- eggs
- coconut oil
- vanilla
- cinnamon
More dairy-free treats:
Fudgy Brownies with Coconut Oil
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
- 2 cups finely chopped pecans
- 1 cup almond flour
- 3/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 1 cup sugar free chocolate chips
- 2 eggs
- 1/2 cup coconut oil
- 1 tsp vanilla
- 1 tsp cinnamon
Instructions
- Preheat oven to 350.
- Mix all ingredients in a medium bowl with a wooden spoon until well combined.
- Use a small cookie scoop to make 30 cookies. Flatten with a fork. Dip the fork into a glass of water in between cookies so they don't stick to it.
- Bake for 14-16 minutes until golden and slightly firm to the touch.
Notes
Nutrition
Originally Published September 10, 2016. Revised and Republished July 9, 2019.
FREE Mug Cake Cheat Sheet!
Six delicious low carb mug cake recipes on one printable page to keep on the fridge!
Mitzi says
Absolutely delicious and so easy to make!!
Alicia says
I am new to baking with coconut oil, do you melt the oil in this recipe? We made them with solid oil and they turned out ok, we liked the flavor but there was oil all over the baking sheet.
Taryn says
You may have needed to chop the pecans more. When they are chopped very fine they help absorb the oil. Next time you can cut the amount of coconut oil in half.
Kellie says
Mine turned into liquid once the started to bake. What would make that happen? I followed the recipe.
Taryn says
Did you use the sweetener listed? You may have needed to chop the pecans more. When they are chopped very finely they help absorb the oil.
Tessa LaPierre says
Best cookies. Yummmmy. Thank you.
Julie says
HO-LEE COW. These are hands down the tastiest cookies I’ve ever made livin that THM life. We shortened the time for a fall apart soft cookie, and then added two minutes for a crispy, caramelized, crunchy edge version. YUM. YUM. YUM. Also, only had white chips on hand, so we used those. My brother ate it blind (not knowing the ingredients) and asked if it was macadamia nut. Husband approved. Kids approved. Thank you so much for sharing the gift of this recipe!
Linda says
I found they were missing something – salt. Put a little bit of kosher salt on the top and it totally brought out the flavours. Will definitely make again but include the salt prior to baking.
Cindy L says
These cookies are fantastic – so flavorful and easy! I used my small cookie scoop and got about 4 dozen cookies out of the batch, which translated to 69 calories a cookie. Thanks also for including more recipes without dairy. Too much of a good thing doesn’t work in the long run 🙂
LizS says
We LOVE these cookies & they are KID APPROVED in my house!!! I was wondering if we could sub out the pecans for walnuts instead? I’ve been on a walnut kick lately & was wondering if it would turn out the same?
DavetteB says
Could you use butter instead of coconut oil?
Taryn says
Yes, butter should work.
Arleen says
How do you think coconut flour will work instead of almond flour ?
Taryn says
No, but you could sub in sunflower seed flour.
Heather says
Are these soft or crunchy cookies?
Mandie says
I Don’t use the sweeteners in that blend. Can I just use the same amount of coconut sugar? Not sure if that blend is a cup for cup equivalent.
Taryn says
You will need more coconut sugar. Try 1.5 times the amount and taste test as you add it.
Linda says
Your comment mentioned coconut flour, but I don’t see that in the ingredient list. I was going to make these today.
Taryn says
The recipe is correct. My comment was wrong. I thought I was commenting on my butter pecan cookie instead. I just edited it.
Diana says
Can you use THM baking blend?
Taryn says
It may sub in for the almond flour but the texture would change. If you try it use a little less.