Almond Flour Chocolate Chip and Pecan Cookies #GlutenFree #Recipe

Last Friday I decided I wasn’t going to make dinner. Instead, I called hubs and asked him to pick up some takeout on his way home from work. I skipped making dinner so I could make cookies with Teagan instead. Responsible? Maybe not. But it was a lot of fun, and we needed to do something special, jut the two of us. Once Keira went down for her nap, I pulled out the cookie sheets and preheated the oven.

I scoured the interwebs for a cookie recipe that everybody could eat. You know the drill, no gluten and no dairy. But if we’re going to have cookies, they need to taste like cookies. Good news! I found them over at Meaningful Eats.

almond flour chocolate chip and pecan cookies

I made the recipe pretty much as written, but I decided to use pecans for these cookies because their rich sweetness just seems to go better with chocolate chips. Teagan put on her pink owl apron and pulled out the mixing bowl. I used a hand mixer to cream the butter, coconut oil, and brown sugar together, then Teagan got to crack the eggs (only one piece of eggshell to fish out!) and add the other dry ingredients. Almond flour can be lumpy, especially if you store it in the freezer like I do, so I made extra sure that all the lumps were broken up and mixed in well before Teagan dumped in the dairy-free chocolate chips and toasted pecan pieces.

The dough is pretty wet and sticky, so I found it easiest to just drop each tablespoonful of dough on the parchment paper. These spread a lot, so make sure you leave enough space between your cookies. I slid the sheets into the oven, and we read some Winnie the Witch while we waited impatiently for the cookies to cook. It’s been a long time since the smell of baking cookies has filled this house, and oh did it ever smell good!

Once they were done, we managed to wait a whole five minutes before eating two cookies apiece. Before dinner! I think this was a pretty special afternoon for Teagan, and I know I enjoyed playing hooky from our regular meal plan.

Teagan eating a cookie 3

The whole family was impressed. These cookies really, truly didn’t taste like a gluten-free substitute. They were crispy on the edges and soft and crumbly in the middle – divine! It was really hard not to eat them all after the kids went to bed. The next day they were a bit chewier, but still delicious.

Almond Flour Chocolate Chip and Pecan Cookies
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Ingredients
  1. 1/2 cup butter, softened
  2. 1/4 cup coconut oil, melted
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon sea salt
  8. 3 cups almond flour
  9. 1 cup mini chocolate chips
  10. 3/4 cup toasted pecan pieces
To toast the pecans
  1. Grease small skillet with a touch of coconut oil and heat over medium.
  2. Once hot, add pecan pieces and stir frequently to toast evenly, about 5 minutes.
For the cookies
  1. Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
  2. Cream butter, coconut oil, and brown sugar together in a medium mixing bowl or stand mixer.
  3. Mix in eggs, vanilla extract, baking soda, and salt.
  4. Slowly add and mix in almond flour.
  5. Once all ingredients are well mixed, gently fold in chocolate chips and toasted pecans.
  6. Drop tablespoonfuls of dough, well spaced (at least 3 inches apart) on the cookie sheet.
  7. Bake for 12-14 minutes or until edges are golden brown.
  8. Allow cookies to cool for a few minutes before transferring from cookie sheet.
Adapted from Meaningful Eats
Adapted from Meaningful Eats
This West Coast Mommy http://thiswestcoastmommy.com/

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24 thoughts on “Almond Flour Chocolate Chip and Pecan Cookies #GlutenFree #Recipe

  • Lynda Cook said on

    Everyone deserves a night off from cooking and you actually had 3 treats at the same time, take out, cookies and spending time with your lovely daughter, these cookies look wonderful! I have never used almond flour before but it is something I am considering, I’m slowly adding new foods to my diet, so far I have raw natural honey, wowbutter, chia seeds and can’t forget my coconut oil and milk. Would the cookies reduce spreading if they were chilled before cooking? just an idea

    • Olivia said on

      You’re absolutely right. We had such a nice afternoon! I’ve used almond flour for gluten-free carrot cake and other baking, and I love the taste and texture. Most people don’t even realize it’s not wheat unless I tell them. Unfortunately, there is some sticker shock unless you buy in bulk.

      I agree, chilling the dough would keep the cookies from spreading quite as much. I like them thin for the extra crispness, and I think my 4 year old would have gone batty if we’d had to wait longer, but it’s definitely an option for someone with more patience! :-)

  • Rachael said on

    Been looking for a recipe to try with almond flour for a long time – this looks great! Love the idea of reading to your daughter as you wait for the cookies to bake – just lovely

  • kristen visser said on

    OH WOW!!! do these ever look delicious. seriously gonna try these out. i have been craving cookies and havent had them in a while so this will be my treat :)

  • Elisabeth said on

    These look like regular chocolate chip cookies! I’ve never used almond flour before but I just might have to try these!

  • Laurie P said on

    I love pecans in cookies! Great recipe. I haven’t used almond flour before….does it have a noticeably different texture when eating it in baked goods?? (as opposed to regular flour)

    • Olivia said on

      I find it works really well for baking. It’s not *quite* as fluffy as wheat flour, but almond flour has a really nice buttery feel and most gluten-eating people can’t tell a particular cookie or cake recipe is almond instead of wheat.

    • Olivia said on

      I wouldn’t recommend coconut flour for these, at least not without a lot of adjustment. You couldn’t replace one to one. Coconut flour is dryer and absorbs much more liquid, which will give you stiffer, thicker dough.

  • Kelly Faber said on

    Ohhh what I would give to have some of these right now! ….I am saving this for a future recipe! Thanks for sharing! :)

  • Sally T. said on

    Wow~I certainly will be trying these cookies soon.
    I do have to be Gluten Free and really do not eat any
    sweets.This recipe sounds super easy,and not a whole
    lot of different ingredients to purchase.

  • Kelly said on

    What a great recipe. I have been thinking I am going to start making my own almond milk and I hate wasting the the almond pulp. This recipe will give me something to make with the pulp. Thanks :)

  • Elaine Buonsante said on

    Great recipe for those Gluten Free or those avoiding wheat…just wish almond flour wasn’t so expensive.

  • Cynthia said on

    It’s memories like these that will be some of your favorites when they’re all grown up. I always loved baking cookies with my daughter. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  • Michelle said on

    I agree chocolate and pecans are best buds!
    Enjoy cookie making time any chance you get. I miss doing things like this with my son. He’s 12 and thinks he’s too old/cool to bake with mom. Sigh.
    Thank you for sharing, Olivia!

  • Alesha @ Full Time Mama said on

    There’s nothing worse than taking time to make something and have it end up tasting horrible. I’m so glad you were able to find such a great recipe that would accommodate all of your family’s dietary needs!
    As far as having the hubs pick up takeout- good for you!! We mamas need a night off occasionally, and you got to spend some special time with your little one which is very important for both of you. I need to follow your lead!

  • Elaine Buonsante said on

    Delicious ingredients! Even though the almond flour is expensive, limiting myself to 1 or 2 cookies might make up for the extra cost!

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