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.
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