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Pecan Chocolate Chip Cookies
Chocolate chip and pecan cookies are soft, chewy and so easy to make. These gluten free chocolate chip pecan cookies taste gourmet but are made with simple ingredients. All you need is a single bowl and a spoon to make the dough and no chilling is required. This recipe is vegan, egg free and dairy free.
In a large bowl, add maple syrup, avocado oil, ground flax and vanilla extract. stir well to combine.
Add the dry ingredients (arrowroot, almond flour, baking powder, baking soda and salt) to the bowl with the wet ingredients. Stir well until well combined.
Chop the pecans then add chopped pecans and chocolate chips to the cookie dough and stir to incorporate throughout the dough.
Use a tablespoon cookie scoop to scoop out 15 cookies on a parchment paper lined baking sheet. Divide any of the extra cookie dough between the cookies.
Bake in 350F oven for 12 minutes. After 12 minutes, remove from the oven and let the cookies cool 15 minutes on the baking sheet before moving to cooling rack.
Notes
Top tips
Use a cookie scoop to get similar sized cookies. I waited way to long to get a cookie scoop, they really do make it so much easier to portion out the dough.
Hold back 4-5 chocolate chips and a few chopped pecans for the very last cookie. I usually end up making the last cookie from all the batter left in the bowl, so this ensures that every cookie will be packed with chocolate chips and pecans.
Use parchment paper on your baking sheet. Since these are egg free cookies, the bottoms can be a little softer than cookies baked with eggs. Because of this, they may stick to your pan if you don't use parchment paper.
Budget tip: I buy both almond flour and avocado oil at Aldi. Often when the almond flour is on sale, I buy 3-4 bags and store them in the freezer until I'm ready to use them.
Use an extra large cookie sheet (mine is 20"x 14"x 1") or divide the batter on two regular baking sheet, as the cookies will spread a bit. I recommend the 3/2 method where three cookies are scooped out in a line, then 2 cookies in the empty space below the cookies (see process shots above). This helps get the most cookies on the sheet without the cookies spreading into each other too much.
If you find that your cookies do spread into each other, use a mason jar lid to very carefully reform the cookie into a circle by spinning the lid around the cookie while it's still warm.
Other additions to dark chocolate chip pecan cookies
Spice: Cinnamon, nutmeg
Molasses - add 1 tablespoon to make molasses chocolate chip pecan cookies