Pecan Chocolate Chunk Cookies Stacked
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Pecan Chocolate Chunk Cookies

These simple pecan chocolate chunk cookies are not only easy to make but also healthy enough you could even have them for breakfast! Vegan, gluten free, grain free, dairy free, paleo friendly and packed with protein and fiber these are the ultimate cookies!
Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 73kcal
Author: Samantha Rowland



  • Preheat oven to 375F
  • In a large bowl, mash the banana, then add the pumpkin puree.
  • To the banana and pumpkin mixture, add the chia seeds and unsweetened coconut flakes.Stir to combine.
  • Next stir in the almond flour, coconut flour, protein powder and cinnamon. Mix well to combine, the dough will be thick.
  • Melt the coconut oil and add 1/2 tbs along with the vanilla extract to the dough. Mix well.
  • Add the baking powder, pecans and chocolate chunks. Stir to distribute and combine.
  • Using a tablespoon (I spray mine with coconut oil), scoop out 16-18 cookies on a cookie sheet that has been lined with parchment paper.
  • Bake at 375F for 15-17 minutes until firm to the touch.
  • Allow to cool for at least 20-30 minutes before enjoying. These cookies are amazing warm, so be sure to get at least one before putting them in the fridge for storage!
  • *To make this recipe truly grain free, you may want to use a hemp protein, or a pumpkin or a sunflower seed protein all of which would be grain free.


Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 125mg | Fiber: 1g | Sugar: 2g | Vitamin A: 845IU | Vitamin C: 1.4mg | Calcium: 49mg | Iron: 0.6mg