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!
Ingredients needed
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.
Storage info
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)
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Hey Arman,
You’re in Australia, right? Could you please tell me where I could find some caramel chips down under? These look delish!
Hey Helena! YES! Unfortunately, I brought those back from America! I have a no bake cookie recipe to share soon which taste better than this :p
Ahhh, that’s the smart thang when travelling!…I’ll await your next recipe with bated breath! 😛
these sounds delicious! Love Pecans in cookies. Also love that you have added coconut oil and chia seeds, another 2 favourites of mine. Over here in the UK there is a difference between vanilla essence and vanilla extract, extract is better, I make my own! 🙂
OH nice! I never knew there was a difference…I’m so embarrassed now!
Oh great idea, breakfast cookies and with pecans! Gorgeous
Thank you so much, Alison! 🙂
OOoo this is my idea of heaven…..cookies for breakfast 🙂 #recipeoftheweek
Thanks Hayley- appreciate it! 🙂
As everyone mentioned – awesome pics Arman!!! BUT – come on – shouldn’t you tag me in your posts for cookies so I don’t miss them since I am crazy busy right now! 🙂 I can give you my mailing address too! 🙂 I LOVE PECANS!!!!!! I don’t keep all these ingredients in the house so will have to think bout whether I should buy… 🙂 Can I just grind up outs to make oat flour or do I have to buy… I just have oats & oat bran in my house. I have to google vanilla essence – clueless! 🙂
How good are pecans! Vanilla essence is vanilla extract- damn Aussie language haha!
Serves: 10
What it actually means: serves ME
If only it was keto.
Someone’s been practicing with the cameraaaaa! 😀 The pictures look great, mister! And what’s this about caramel chips? Are those like butterscotch chips? And if now, where am I supposed to find them?! I’ve kind of been cheating on chocolate with butterscotch lately. I’m not sorry.
Thank you! Remind me to buy a packet of butterscotch chips in T town and I’ll let you know. 😉