PECAN AND CHOCOLATE CHIP COOKIES

pecan chocolate chip cookies on a piece of parchment

PECAN AND CHOCOLATE CHIP COOKIES

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!).

Prep Time 10

Cook Time 12

Total Time 22

Servings Cookies

Ingredients

1 cup Almond Flour
½ cup Coconut Flour
½ tsp Baking Soda
¼ tsp Sea Salt
¼ cup Coconut Oil (solid, not melted)
¼ cup Pure Maple Syrup
¼ cup Coconut Sugar
1 large Egg
1 tsp Vanilla Extract
½ cup Dark Chocolate Chips (70% or higher cocoa content)
½ 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.

Nutrition