Chocolate Chip Pecan Cookies


5 from 22 votes
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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. 

pecan chocolate chip cookies.

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. 
chocolate chip pecan cookies.

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: 

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. 
pecan cookies with chocolate chips.

More cookies to try

chocolate chip pecan cookies recipe.

Chocolate Chip Pecan Cookies (No flour)

5 from 22 votes
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. 
Servings: 12 cookies
Prep: 1 minute
Cook: 10 minutes
Total: 11 minutes



  • 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.


Swap out the pecan butter for either peanut butter or almond butter. 
TO STORE: Store at room temperature, covered. These cookies store well in the refrigerator as well! Let them sit at room temperature for several minutes before eating. 
TO FREEZE: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months


Serving: 1cookieCalories: 181kcalCarbohydrates: 17gProtein: 5gFat: 11gSodium: 193mgPotassium: 143mgFiber: 1gVitamin A: 23IUCalcium: 23mgIron: 1mgNET CARBS: 16g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Do you how to make the pecan butter or almon as I have a lot of these raw nuts, Or to make almon milk then I wouldn’t have to by the milk.

  2. Hey Arman,

    You’re in Australia, right? Could you please tell me where I could find some caramel chips down under? These look delish!

    1. 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

      1. Ahhh, that’s the smart thang when travelling!…I’ll await your next recipe with bated breath! 😛

  3. 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! 🙂

  4. 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! 🙂

  5. 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.

  6. My breakfasts usually consist of a smoothie and breakfast muffin but I definitely will be having to change this and add your breakfast cookies to my morning meal. They look great!

  7. You’ve done it again! These look gorgeous (and yummy!) You are the Willie Wonka of the breakfast goodie world. I am all for single serve recipes. I rarely bake, in part because I don’t want an entire batch of anything. Hope your weekend is splendid!

  8. Oh yumm. I definitely am a fan of caramel, so these…..send them.
    And yup, crisp factor totally is a thing!! Actually pretty much the most important one when it comes to cookie or pizza crust.
    Totally solo here! Single serving stuff, yes please. I am still waiting for a bounty creation of yours.


      Remind me to take you to this place which makes the BEST crust. Seriously. We just eat crust.

      Bounty to come. Promise.

  9. ahhh I want to eat cookies for breakfast! And look at you getting all fancy with your photography – looking awesome buddy!

    1. Thank you Samantha K. (There was a girl in my highschool called Samantha K. She was actually a twat- you’re the cool Samantha K).

  10. Love this Arman! I want more!
    I always think about making cookies but I just don’t want to deal with a whole batch. You’re perfect.

  11. I’m super excited about how delish these sound but I’m even more pumped about how amazing they LOOK. Your pics are looking so bomb, you stunna you!

  12. I’m always good with anything to do with cookies for breakfast! These sound fabulous, and yes, I love single serve recipes, so keep them coming!

  13. Errrrr who be taking your pics bro….looking phenomenal!! Now time to go back and re-read your recipe….I was too mesmerised by the photos!!

  14. These look soo yummy! LOL- “Let them cool and see their ‘crisp’ factor (Yes, it’s a thing. Deal with it).” it is TOTALLY a thing!! in my house we used to take the cookies out of the oven slightly raw bc they continued to cook on the tray. it’s science. but then we started taking them out REALLY early and were essentially eating warm dough. 😀

    1. That is epic brainwork there, buddy.

      Confession- I’m thinking of posting a recipe for overbaked cookies broken up and calling it granola. Hey hey hey.

  15. admittedly I didn’t read the post. Too busy looking at your pictures! I feel a #transformationtuesday coming on! Night Munt Bucket.

  16. 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.

  17. 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!

  18. 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.

  19. Ummmm…..GORGEOUS photos!!! Seriously, bravo my friend. These pictures look so good I could eat THEM 🙂

  20. 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!

    1. 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!

  21. 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!

  22. 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

  23. 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.

  24. 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!!!!