The most delicious, chewy paleo chocolate chip pecan cookies–perfect with a glass of almond milk!
Let’s cut to the chase: there are a lot of Paleo and gluten-free chocolate chip cookies out there, but these are the best. No lie. If you’re doubting me, there’s only one way for you to find out who’s right.
I’ve been gluten free since Paleo blogs were first becoming a thing, and I probably tried every single recipe for Paleo chocolate chip cookies in that time. There are a lot of good cookie recipes, but I hate a hard time finding one that nailed both taste and texture in the same cookie. It’s a tall order! But I’ve finally nailed it. It only took us half my life to get here.
Brief sidebar: I’m in NYC freezing my little butt off but also having an amazing time. This city is always magical, but it’s got something extra wonderful at Christmas time. There’s really nothing like the North East for the holidays. You can be sure I’ll be making some of these cookies for the fam once I get over to CT.
So back to the cookies. Paleo baking has come a long way since I first started. I used to sit on the floor in tears after scraping my third batch of cookies into the garbage. Granted I still end up tossing a lot of cookies during the recipe development process, but it’s not nearly as bad as it was back in the dark ages of brown rice flour and crappy almond meal.
Now we have so much more knowledge: we know we need to bake on parchment at all times, we know almond butter goes a long way in making great cookies, and we know what ratios of flour to use to make everything come out legit. Totally worth the 10 year wait, in my humble opinion.
Tips for making these Paleo Pecan Chocolate Chip Cookies:
- Roll the dough into a ball with your hands and then flatten if you want to achieve the perfect “round” shape.
- Use good chocolate! Lilys and Hu Kitchen are my favorites.
Paleo pecan chocolate chip cookie
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
SERVINGS 12
INGREDIENTS
- 1/3 cup coconut sugar
- 1/4 cup almond butter
- 2 tablespoons melted coconut oil
- 1 egg
Dry Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup chopped pecans
INSTRUCTIONS
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. .
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In a large bowl, mix together the wet ingredients until smooth.
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Add in the almond and coconut flour, baking soda, and salt. Stir until well combined, then fold in chocolate chips and pecans.
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Use either a melon baller or your hands to roll the cookies into balls and flatten slightly on the cookie sheet.
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Bake for 10-11 minutes, or until slightly brown. Allow to cool for 10 minutes on the baking sheet and then move to a wire rack. Enjoy!
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