Craving the ultimate combo of crunchy pecans and melty chocolate chips? These bakery-style Pecan and Chocolate Chip Cookies are everything you love about a classic cookie, but with a healthy twist that’ll have you coming back for seconds (or thirds!).
If I owned a bakery, then these healthy pecan chocolate chip cookies would definitely be on the menu. I mean, seriously, guys. They check off ALL the boxes. From being soft and chewy on the inside to that perfect golden-brown crust on the outside, they’re the ultimate cookie experience.
With crunchy pecans and gooey chocolate chips in every bite, you really can’t go wrong. Trust me when I say that this is a combo you didn’t know you needed! And the best part? They’re super easy to make, use wholesome ingredients, and produce bakery style cookies every single time. What’s not to love?!
If you think you need fancy equipment or to be an allstar baker to bake up the perfect cookies, think again! I mean, despite running a cheesecake business and now a food blog, I will be the first to admit that I, myself, “am not a baker”. That’s why I always try to make the baking recipes I do put out are super simple and approachable for everyone. If I can do it, trust me, anyone can!
So whether you’re new to baking or just looking for a quick, easy, and delicious treat, these pecan chocolate chip cookies are perfect for you. They’re all about that rich flavour and satisfying texture, with zero stress involved. Plus, they’ll have your kitchen smelling amazing in no time. And really, who can argue with that?!
INGREDIENTS YOU’LL NEED TO MAKE PECAN AND CHOCOLATE CHIP COOKIES
Craving cookies but want to keep it a little healthier? These pecan chocolate chip cookies have you covered! Packed with wholesome ingredients, they’re basically a bakery treat with a feel-good twist. Every ingredient was picked to give you big flavour and a little extra goodness, so you can totally indulge guilt-free. Here’s the lowdown on what makes these cookies so irresistible in a little bit more detail:
- Almond Flour: This gluten-free alternative to regular flour adds a slightly nutty flavour and helps create a tender, moist texture. It’s packed with protein, healthy fats, and fiber, making it a better-for-you option in baked goods.
- Coconut Flour: Used in small amounts, coconut flour absorbs more liquid than other flours, providing structure to the cookies. It’s also rich in fiber and low in carbs, making it perfect for a healthier cookie.
- Baking Soda: A leavening agent that helps the cookies rise and become light and fluffy, giving them that perfect soft-baked texture.
- Sea Salt: A pinch of sea salt enhances the sweetness of the chocolate and complements the nuttiness of the pecans.
- Coconut Oil (solid): A healthier fat alternative to butter, solid coconut oil helps bind the dough and creates a tender crumb. Plus, it gives the cookies a subtle tropical richness.
- Maple Syrup: A natural sweetener that provides a deep caramel-like sweetness while being a better alternative to refined sugar. It adds moisture, which keeps the cookies chewy. Make sure you’re going for 100% pure maple syrup (and not table syrup) for best results.
- Coconut Sugar: Another natural sweetener, coconut sugar has a lower glycemic index than white sugar and lends a mild, toffee-like flavour that pairs beautifully with chocolate and pecans.
- Large Egg: Acts as a binder, holding everything together and giving the cookies structure. It also adds richness and moisture.
- Vanilla Extract: A classic flavour enhancer, vanilla adds warmth and complexity, making the chocolate and pecans shine even more.
- Chocolate Chips: Melt into pockets of gooey, bittersweet goodness in every bite. To keep these cookies on the healthier side, I love using dark chocolate chips with at least 70% cocoa or higher. Dark chocolate is rich in antioxidants and has a lower sugar content than milk chocolate.
- Chopped Pecans: The star of the show! Pecans add a delightful crunch and nutty flavour. They’re also a good source of healthy fats, protein, and fiber. If you don’t have any pecans on hand, try using chopped walnuts or slivered almonds instead.
HOW TO MAKE BAKERY STYLE CHOCOLATE CHIP COOKIES WITH PECANS (KEY TIPS)
You can find full instructions for how to make these healthy pecan and chocolate chip cookies in the recipe card down below, but here are a few quick tips to keep in mind:
- Use solid coconut oil. Make sure the coconut oil is solid, not melted, for the right texture. If it’s too runny, your cookies could end up greasy or spread too much.
- Measure flours carefully. Coconut and almond flours absorb liquid differently than regular flour, so use exact measurements to avoid dry or crumbly cookies.
- Fold in chocolate chips and pecans gently. Over-mixing can cause the cookies to lose their tenderness. Fold them in until just combined.
- Don’t skip chilling the dough (if needed). If your dough feels too soft, pop it in the fridge for 15-20 minutes to firm up. This helps the cookies hold their shape while baking.
- Make the cookies uniform in shape and size. To get evenly-sized cookies, use a cookie scoop or tablespoon to portion out the dough. This ensures they all bake at the same rate and come out looking uniform and bakery-perfect!
- Sprinkle flaky salt right after baking. Add flaky salt as soon as they come out of the oven while the cookies are still warm to get that perfect sweet-salty combo.
- Let them cool on the baking sheet. Give them 5 minutes to set on the baking sheet before transferring to a wire rack. This helps the cookies firm up and keeps them from falling apart.
FREQUENTLY ASKED QUESTIONS
When it comes to getting that gooey, melty chocolate in your cookies, dark chocolate chips (especially 60-70% cocoa) are your best bet. They have a lower sugar content and higher cocoa butter, which helps them melt beautifully into those luscious chocolate puddles.
If you want a smoother melt, opt for chocolate chunks instead of chips—chunks tend to melt more evenly because they don’t have the stabilizers that keep chips in their shape. For an extra indulgent cookie, you could even chop up a high-quality dark chocolate bar!
To make cookies soft and chewy, focus on adding moisture and reducing baking time. Using ingredients like brown sugar or coconut sugar, which contain more moisture than white sugar, helps create that chewy texture. Adding an extra egg yolk or using more butter or coconut oil can also increase softness.
For hard and crisp cookies, use more white sugar and less moisture. Baking them a little longer and at a slightly lower temperature can help them dry out and become crispier. It’s all about finding the right balance of ingredients and bake time for your cookie style!
Absolutely, you can use walnuts instead of pecans in your cookies! They’ll add a different flavour and texture, but they still bring that delightful crunch and nutty richness. Walnuts have a slightly bitter taste compared to the sweeter, milder flavour of pecans, which can add a nice contrast to the sweetness of the chocolate chips. Just chop them up to your desired size and fold them into the dough as you would with pecans.
To keep your chocolate chip pecan cookies fresh, store them in an airtight container at room temperature. This helps maintain their chewy texture and prevents them from becoming stale. If you want to keep them even fresher for longer, you can add a slice of bread to the container; it absorbs excess moisture and helps keep the cookies soft.
If you’re not planning to eat them within a week, consider freezing them. Just place the cooled cookies in a freezer-safe bag or container, separating layers with parchment paper, and they’ll stay delicious for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the microwave for a few seconds for that freshly baked taste!
MORE WINNING COOKIE RECIPES
CLASSIC 3 INGREDIENT PEANUT BUTTER COOKIES
HOT CHOCOLATE COOKIES WITH MARSHMALLOW CENTERS
KETO FRIENDLY CREAM CHEESE COOKIES
HEALTHY OATMEAL RAISIN COOKIES
LOVE THIS RECIPE? PIN IT FOR LATER!
PECAN AND CHOCOLATE CHIP COOKIES
Ingredients
- 1 cup Almond Flour
- 1/2 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 cup Coconut Oil (solid, not melted)
- 1/4 cup Pure Maple Syrup
- 1/4 cup Coconut Sugar
- 1 large Egg
- 1 tsp Vanilla Extract
- 1/2 cup Dark Chocolate Chips (70% or higher cocoa content)
- 1/2 cup Chopped Pecans
- Flaky Salt for finishing
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, coconut flour, baking soda, and sea salt.
- In another bowl, beat the solid coconut oil with maple syrup and coconut sugar until smooth and creamy. Add the egg and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and chopped pecans.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers may still look a bit soft, but they will firm up as they cool. Sprinkle some flaky salt over the top of each cookie, if desired.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Video
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
