Chocolate Chip Pecan Cookies
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:
Keto Peanut Butter Chocolate Chip Cookies
Fudgy Brownies with Coconut Oil
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Chocolate Chip Pecan Cookies
Ingredients
- 2 cups finely chopped pecans
- 1 cup almond flour
- 3/4 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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.
Really liked this recipe, it’s the first time I’ve been able to achieve a crisp on the outside and soft on the inside almond flour/nut based cookie!
I wanted to comment on the posts that say the cookies were sitting in oil… with my experience using alternative sweeteners (namely sugar alcohols) this can sometimes happen. But if you add baking time, I find the oil reabsorbs and what actually happens is a beautiful caramelization on the outside of the cookie! So if they’re not burning, bake ‘em more! 😃
I made the recipe with portions as written, but modified a few ingredients, and aside from being a tad sweet for my palate (I’d just adjust next time!) they are sooooo delicious, exactly what I was looking for in a cookie!
-used half hazelnut flour, half almond flour
-as to the comment of needing salt, I used half salted butter, half coconut oil
-added 1/4 cup unsweetened shredded coconut for a bit of chew and to absorb a bit of excess oil if that were to happen
-used granulated monkfruit/erythritol and swerve brown (half and half), and used the 1.5 times suggested amount as per Taryn’s tips (I’d cut it to 1.25 next time)
-rotated cookies after 7 minutes, and after 14 minutes, ended up adding 12 extra minutes baking time… and they were perfect! I’d post a photo if I could:)
-lastly, I did use the great tip from Linda and sprinkled with extra salt. The salted butter did bring out the flavour but the additional sprinkle of salt on top was the perfect balance!
Thanks for this great recipe which will now be a staple in my keto kitchen ❤️!
These are surprisingly good. I used 8 tbsp unsalted butter instead of the coconut oil and didn’t have the issue of the cookies falling apart in the oven. I also used allulose as the sweetener, just under a cup. It was perfect; not too sweet but sweet enough. Since I didn’t have sugar-free choc chips I used 72% cacao chocolate chunks in place of the choc chips (Simple Truth brand). Loved it.
Still working on finding the recipe that tastes exactly like regular chocolate chip pecan cookies but it’s a great replacement.
OMG! Y’all have to try these cookies! Yes, mine looked greasy but just cool them on the cookie for a few minutes then put on wax paper or paper towel if you want. My husband loves them and he’s picky, picky! They’re even better the next day. I put them in a Rubbermaid container then refrigerate.
Two cookies are more than enough, then you’re satisfied. I’ve been sharing this with other low-carbers!. Thank you for coming up with the best cookie on low-carb.