Chocolate Chip Pecan Cookies

81 comments

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

Ingredients  

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

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

Nutrition

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!

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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Comments

  1. 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!

  2. 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!

  3. 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.

    1. 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.

  4. 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).

  5. 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.

  6. 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!

  7. 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!

  8. 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!!

  9. 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.

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