Double Chocolate Chip Pecan Cookies

​This Double Chocolate Chip Pecan Cookies recipe makes soft, chewy cookies with a rich chocolate flavor. Gluten-free and dairy-free with a vegan option!

These double chocolate chip cookies with pecans and coconut are a cookie lovers cookie. With the addition of crunchy pecans and flavorful coconut flakes, a perfect balance is struck with the rich chocolate flavor.

If you are a nut lover or a chocolate lover, these are the best cookies to sink your teeth into!

Jump to:

• Why you'll love this recipe
• Ingredients and substitutions
• Step-by-step instructions
• Helpful tips
• Storage
• FAQs
• More gluten-free cookie recipes
• 📖 Recipe

Why you'll love this recipe

• Perfect chewy texture
• Easy recipe
• Gluten-free and dairy-free

Ingredients and substitutions

Here are a few quick notes about the key ingredients in this recipe. You can see a full list of ingredients and instructions in the recipe card below.

Almond flour - Gives our cookies a perfect tender crumb and provides a good source of protein. 

Coconut flour - A grain-free flour, coconut flour adds a natural sweetness, soft texture, and flavor.

Cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond flour and adds a rich flavor.

Maple syrup - This liquid sweetener adds a caramel like sweetness. Honey can be substituted. 

Egg - This helps bind our gluten-free cookies. See below for the vegan alternative. 

Chocolate chips, coconut flakes, and pecans - Any of these mix-in's are optional. You can use dairy-free semi-sweet chocolate chips or dark chocolate chips.

Mix things up and sub in white chocolate chips! Use vegan chocolate chunks for melty and gooey chocolate chunk cookies.

Vegan option

Instead of an egg, substitute it with a tablespoon of arrowroot starch as well as ground flaxseed. The vegan version of these pecan chocolate chip cookies will be a bit more delicate but still delicious!

Step-by-step instructions

Before you start: Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Melt coconut oil, set aside to cool.

Step 1: In a large bowl, combine the dry ingredients (almond flour, coconut flour, cocoa powder, salt, and baking soda). Whisk to combine. 

Step 2: Add the large egg and whisk, then the remaining wet ingredients (coconut oil, maple syrup, and vanilla extract) to the flour mixture. Stir well to combine. Fold in pecans, coconut flakes, and chocolate chips. Allow batter to rest 2-3 minutes.

Step 3: Using a tablespoon, scoop batter and roll into ball with hands.  Place balls evenly onto cookie sheet, pressing down on top of the cookie dough balls slightly. 

Step 4: Bake for 8-9 minutes. For best results, allow cookies to rest on cookie sheet for 2-3 minutes before transferring them to wire cooling rack. 

Helpful tips

• Make sure the coconut oil has cooled so that it does cause the egg to solidify. 
• Chop up the coconut flakes into smaller pieces for better integration.
• I recommend spraying hands lightly with cooking spray and more as needed, as batter will be sticky.

Storage

Store the baked cookies in an airtight container or ziplock plastic bags at room temperature for 3-4 days. Due to almond and coconut flours, these thicker cookies will soften over time.

FAQs

More gluten-free cookie recipes

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