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Best Ever Chocolate Chip Pecan Cookies

Yields30 ServingsPrep Time15 minsCook Time18 minsTotal Time40 mins

Here’s one for all you cookie monsters out there! These are deliciously healthy cookies made with wholesome, unrefined ingredients. You can have one or two without feeling guilty.

Chocolate Chip Pecan Cookies

 1 cup all-purpose or gluten free flour (I used Bob’s Red Mill 1 To 1 Baking Flour)
 1 cup unrefined spelt flour
 2 tbsp almond flour
 1 tbsp ground flaxseed
 ½ teaspoon baking soda
 ½ teaspoon salt
 ¾ cup melted unsalted butter (or coconut oil for vegan option)
 ¾ cup coconut or brown sugar
 ½ cup granulated sugar
 1 tbsp pure vanilla extract
 1 large free range egg (replace with 1 flax egg for vegan option*)
 1 ½ cups dark chocolate chips
 ½ cup chopped pecans or walnuts
1

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2

Combine the flours, ground flaxseed, baking soda and salt with a whisk; set aside.

3

In a large bowl, cream together the melted butter (or melted coconut oil) and sugars until well blended. Beat in the vanilla and egg until light and creamy (about 2 minutes). Mix in the dry ingredients until just blended. Stir in the chocolate chips and pecans by hand using a wooden spoon.

4

Place heaping tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 2 inches apart.

5

Bake for 16 to 18 minutes in the preheated oven, or until the edges are lightly toasted. Cool for a few minutes on baking sheet before transferring to wire racks to cool completely. Makes about 30 cookies.

*Add 1 Tbsp flaxseed meal and 3 tablespoons water to a small dish and stir. Let rest for 5 minutes to thicken. Add to recipe in place of 1 egg.

Note: If the dough gets a bit too thick after you’re done with the first batch or two, just add a 1 or 2 tablespoons of milk or water.

Nutrition Facts

Servings 30