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My chocolate chip pecan cookies are crisp around the edges, soft in the middle, and studded with chocolate and pecans! There’s no flour needed, and they bake in 12 minutes!
Looking for more creative cookie recipes? Try my cookie butter cookies, oatmeal chocolate chip cookies, and marshmallow cookies next.
How do you elevate the classic chocolate chip cookie? Add pecans.
The combination of half-melted chocolate chips and crunchy pecans is a texture lover’s dream, and my flourless cookie base makes for rich and chewy cookies with the perfect crumb.
Table of Contents
Why I love this recipe
- Baked in 12 minutes. And even the chill time for the cookie dough is completely optional.
- Flourless. And no all-purpose flour means they’re naturally gluten-free!
- Fun to customize. Swap the chocolate chips or the nuts to totally transform the flavor.
- Made with 6 ingredients. And most of them are everyday baking staples.
- Soft, chewy, and dense. Using pecan butter instead of flour gives these cookies a far richer texture and flavor–totally unlike most cookie recipes!
Ingredients needed
- Pecan butter. Look for drippy pecan butter with no added sugar or salt.
- Brown sugar. For moisture and sweetness. Use dark brown sugar for a very strong molasses flavor or light brown sugar for minimal molasses.
- Large eggs. I always suggest using room temperature eggs. If yours aren’t, gently place them in a bowl of lukewarm water for 5 minutes before using.
- Baking soda. A leavening agent that gives the cookies stability.
- Chocolate chips. I prefer the combination of dark chocolate chips and pecans, but you can use milk chocolate chips or semi-sweet chocolate chips.
- Pecans. Raw pecans or salted pecans. Use the latter if you like the sweet and salty combination.
How to make pecan chocolate chip cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 180C/350F and line a cookie sheet with parchment paper.
Step 2- Mix. In a large bowl, add the pecan butter, egg, brown sugar, and baking soda and mix well. Whisk in the pecans and chocolate chips.
Step 3- Chill. Cover the bowl and refrigerate the cookie dough for 30 minutes.
Step 4- Shape. Using a cookie scoop, scoop 12 portions of cookie dough balls and place them on the prepared baking sheet. Press down on each one into a cookie shape.
Step 5- Bake. Bake the cookies for 10-12 minutes or until the edges are mostly firm. Remove them from the oven and let them cool on a cooling rack.
Arman’s recipe tips
- Use a stand mixer. Shape the cookie dough using an electric hand mixer or stand mixer to reduce the total time.
- Skip the chill time. Usually I strongly recommend chilling the cookie dough, but in this case, it’s optional. Chilling the dough keeps the cookies from overspreading and keeps them plump.
- Shape the cookies. Since there’s no flour, these cookies aren’t going to flatten much as they bake, so whatever shape you bake them in is how they’ll look when they’re out of the oven.
Variations
- Swap the pecan butter. Use any type of nut butter, like almond butter or peanut butter.
- Enhance the flavor. Add one teaspoon of vanilla extract or top the cookies with flaky sea salt.
- Egg-free. Swap the eggs for an egg substitute.
- Sugar-free. Use a brown sugar substitute and sugar-free chocolate chips.
Storage instructions
To store: Leftover cookies can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks.
To freeze: Place the cooled cookies in a ziplock bag and store them in the freezer for up to six months.
Frequently asked questions
I don’t recommend freezing cookie doughs that don’t have flour in them. This is because once thawed, the cookie dough becomes dry and crumbly and won’t shape into a uniform dough.
More chocolate chip cookie recipes
- Keto chocolate chip cookies
- No-bake chocolate chip cookies
- Peanut butter chocolate chip cookies
- Protein cookies
- Vegan chocolate chip cookies
Chocolate Chip Pecan Cookies
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
Originally published June 2022, updated and republished July 2024
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!
Thanks, Thalia- smoothies and breakfast muffins are pretty epic too 😉
Loooook at these photos, amaze!!
Thank you, buddy!
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!
Oh God, I just need a Veruca salt and I’ll be all set!
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.
OH PIZZA CRUST.
Remind me to take you to this place which makes the BEST crust. Seriously. We just eat crust.
Bounty to come. Promise.
ahhh I want to eat cookies for breakfast! And look at you getting all fancy with your photography – looking awesome buddy!
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).
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.
so what do i need to get shipped to my house ASAP
Get me a green card haha!
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!
Thanks buddddy. You D and Lee inspire always (that rhymed too).
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!
YES!! Be warned there’s many more. Maybe I should start making triple recipes 😉
It’s cute that you think I have the self-control to allow these to cool…
Are you flirting with me?
Don’t stop.
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!!
Thank you!
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. 😀
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.
dang Arman, ask and you deliver! in more than one way!
Anything for you 😉
admittedly I didn’t read the post. Too busy looking at your pictures! I feel a #transformationtuesday coming on! Night Munt Bucket.
i agree! great photos!! teach me your ways.. both of you
She’s a maven for a reason!
Remember when Kelly Clarkson sang ‘Because of you’?
Take it. Fly with it. Munt it.