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