These chocolate chip pecan cookies are perfectly crisp around the edges, soft in the middle, and loaded with chocolate chips and pecans! No flour needed and take just 12 minutes.
How do you elevate chocolate chip cookies? Add pecans.
Chocolate chip cookies with pecans are a taste and texture lover’s dream. You get mouthfuls of chocolate and some crunch from the pecans, with even more pecan flavor in the cookies themselves.
I thought I hit the jackpot when I made my Nutella cookies or almond butter cookies, but these with pecans take the crown. For such a fancy cookie, I love how they need just a handful of ingredients. The baking time? Less than 12 minutes and the chilling time is completely optional!
This pecan cookie recipe is very basic: there is no flour or grains needed, and just 5 key ingredients. Here is what you’ll need to make it:
- Pecan butter. Drippy pecan butter with no added sugar.
- Brown sugar. Coconut sugar or a mix of brown and white sugar work.
- Eggs. Room temperature eggs.
- Baking soda. Leavening agent that gives the cookies some stability and thickness.
- Chocolate chips. I used dark chocolate chips but milk or white chocolate also works.
- Pecans. Raw pecans or salted pecans. Use the latter if you like the sweet and salty combination.
How to make chocolate chip pecan cookies
It’s a simple 3-step process to baking cookies. If you are in a pinch, you can skip the chilling process completely. Here is the basic idea for how to make pecan cookies with chocolate chips (or see the recipe below for specifics):
- Mix: Cream together the pecan butter, sugar, eggs, and baking soda. Fold through the chocolate chips and pecans.
- Chill: Cover the mixing bowl and refrigerate for at least 30 minutes.
- Shape: Remove the dough from the refrigerator and scoop out balls of cookie dough and place it on a lined baking sheet.
- Bake the cookies for 10-12 minutes, or until the edges are firm.
Dietary swaps and substitutions
These cookies are easy to adapt to various other diets out there or if you don’t have an ingredient on hand. Here are tested options to try:
- Make it eggless by swapping out the eggs with an egg substitute.
- Cut the sugar by using a brown sugar substitute and sugar free chocolate chips.
- Substitute the pecan butter for another nut butter, like almond butter or peanut butter.
- Add mix-ins like coconut flakes, raisins, or even chopped up white or milk chocolate.
What is the best way to store pecan cookies? Here are best practices for cookie storage:
- Up to 5 days: Store at room temperature, covered.
- 1 week or more: These cookies store well in the refrigerator as well! Let them sit at room temperature for several minutes before eating.
- 6 months: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.
More cookies to try
- Coconut flour cookies
- Subway cookies
- Healthy oatmeal chocolate chip cookies
- Levain bakery cookies
- Nutella stuffed cookies
Chocolate Chip Pecan Cookies (No flour)
- 1 cup pecan butter
- 1 large egg
- 2/3 cup brown sugar
- 1 teaspoon baking soda
- 1/2 cup pecans
- 1/2 cup chocolate chips
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- In a mixing bowl, add the pecan butter, egg, brown sugar, and baking soda, and mix well. Fold through the pecan and chocolate chips.
- Cover the bowl and refrigerate the cookie dough for 30 minutes.
- Scoop out 12 portions of cookie dough and place them on the lined sheet. Press down on each ball of cookie dough into a cookie shape.
- Bake the cookies for 10-12 minutes, or until the edges are mostly firm.
- Remove the cookies from the oven and let them cool completely.
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This is like a snickerdoodle on caramel crack. That is drug that I am willing to get hooked on.
Drugs are bad. Except these. I forgive you.
Stop with the cookies! You are NOT welcome! I am trying to get ready for chicago here, I want to destroy my PR, and here you keep giving me tempting cookies….and not just any old cookies, BREAKFAST COOKIES!!!! My sweet tooth is going nuts…..must keep it together for 2.5 more weeks!!!!
These are healthy so GoOOOOOOOOOOOO for it haha.
1. I can see the benefits and interest in the single serve concept. 2. You said “epic bloody fail” and that makes me smile. 3. What makes me smile more is when someone gets you to say “grinds my gears.” 4. Totally impressed with your photography skills these days.
You epically bloody fail at grinding my gears. Thanks friend!
Lookin Fab Armie. Also- I like how you call it vanilla essence…we call it extract 😀 #merica
Thanks Lee-ie. (that worked…not).
Beautiful!!! So excited to try these!
Hope you do!
Again with the ‘make-me-want-to-eat-my-screen’ pics. Also, my mother would flip if I ate cookies for breakfast (even if they’re called breakfast cookies). I’m gonna make a batch, skype her, and eat them all while she watches. Thanks for giving me this opportunity haha
Omg that is something I would totally do with my mum too. You are the best.
Great pics! I need some carmel in my life pronto. These look amazing.
Thank you- caramel makes the world go round. Just kidding, it just gives us diabetes. So worth it.
I’ve always been scared to put chia seeds into baked goods, thinking they might absorb too much liquid too fast. I’m interested to hear if you had any similar issues! If not, awesome, because I love throwing chia seeds into everything 🙂 usually I just throw millet in there if I want something seedy/crunchy but want to be safe. Caramel is one of the most underrated flavors, too. Yum!
Sorry buddy- I should have been more clear- the chia seeds were sprinkled on top and not mixed in!
these look so perfect. Perfectly round and chewy. Pinned’em 🙂
Thank you, Chelsea!
I never thought about adding chia to a cookie batter. Very interesting. How does that work? Is the chia still like a seed or is it thickening the dough? What’s the red in the pictured cookie? Did you add any berries?
Btw I love your photos even more recently! Great job!
I forgot to tell you that I didn’t get your What’s App. I already felt neglected 😉
Ohhh I should mention- be really careful with the chia seeds- I kinda dropped them on top for the outside not really much in the batter!
The red is some of the hardened caramel sauce 🙂 Thank you kind chicken!
Ummmm…..GORGEOUS photos!!! Seriously, bravo my friend. These pictures look so good I could eat THEM 🙂
Thank you buddy! Appreciate it 🙂
I think I need more Caramel in my life. Also probably more cookies. I actually can’t remember the last time I had a cookie. Or gelato either for that matter. I need to get on this. It’s like I don’t even know myself anymore.
P.S. Great pics.
I’m bringing you a batch of these for T TOWN!!!!
I’m looking forward to it. In the meantime, I went out and got some gelato because duh, gelato.
Ooh these look like they would have a good ‘snap’ when you break them! Yummers!
Would totally put chopped dates in instead of caramel chips – they would go ooey and goey like caramel too! Mmmm dates!
YES! haha, I definately tested out the snap factor!
Great pictures! It looks like you’ve really changed your photography technique lately. 🙂
Also, yum. Minus the pecans. I would just replace them with more caramel chips haha.
Thanks CK (ChelseaKale- not Calvin Klein- not classy enough ;))
gorgeous photos, friend!
Thanks, buddy- you’ve been an inspiration!