6 Ingredient Chocolate Chip Pecan Cookies Flourless

Looking for more creative cookie recipes? Try my cookie butter cookies, oatmeal chocolate chip cookies, and marshmallow cookies next. How do you elevate the classic chocolate chip cookie? Add pecans. The combination of half-melted chocolate chips and crunchy pecans is a texture lover’s dream, and my flourless cookie base makes for rich and chewy cookies with the perfect crumb.

Why I love this recipe

Baked in 12 minutes. And even the chill time for the cookie dough is completely optional. Flourless. And no all-purpose flour means they’re naturally gluten-free! Fun to customize. Swap the chocolate chips or the nuts to totally transform the flavor. Made with 6 ingredients. And most of them are everyday baking staples. Soft, chewy, and dense. Using pecan butter instead of flour gives these cookies a far richer texture and flavor–totally unlike most cookie recipes!

Ingredients needed

Pecan butter. Look for drippy pecan butter with no added sugar or salt. Brown sugar. For moisture and sweetness. Use dark brown sugar for a very strong molasses flavor or light brown sugar for minimal molasses. Large eggs. I always suggest using room temperature eggs. If yours aren’t, gently place them in a bowl of lukewarm water for 5 minutes before using. Baking soda. A leavening agent that gives the cookies stability. Chocolate chips. I prefer the combination of dark chocolate chips and pecans, but you can use milk chocolate chips or semi-sweet chocolate chips. Pecans. Raw pecans or salted pecans. Use the latter if you like the sweet and salty combination.

How to make pecan chocolate chip cookies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 180C/350F and line a cookie sheet with parchment paper. Step 2- Mix. In a large bowl, add the pecan butter, egg, brown sugar, and baking soda and mix well. Whisk in the pecans and chocolate chips. Step 3- Chill. Cover the bowl and refrigerate the cookie dough for 30 minutes. Step 4- Shape. Using a cookie scoop, scoop 12 portions of cookie dough balls and place them on the prepared baking sheet. Press down on each one into a cookie shape. Step 5- Bake. Bake the cookies for 10-12 minutes or until the edges are mostly firm. Remove them from the oven and let them cool on a cooling rack.

Arman’s recipe tips

Use a stand mixer. Shape the cookie dough using an electric hand mixer or stand mixer to reduce the total time. Skip the chill time. Usually I strongly recommend chilling the cookie dough, but in this case, it’s optional. Chilling the dough keeps the cookies from overspreading and keeps them plump. Shape the cookies. Since there’s no flour, these cookies aren’t going to flatten much as they bake, so whatever shape you bake them in is how they’ll look when they’re out of the oven.

Storage instructions

To store: Leftover cookies can be stored in an airtight container at room temperature for up to five days or in the refrigerator for up to two weeks.

Swap the pecan butter. Use any type of nut butter, like almond butter or peanut butter. Enhance the flavor. Add one teaspoon of vanilla extract or top the cookies with flaky sea salt.

Egg-free. Swap the eggs for an egg substitute. Sugar-free. Use a brown sugar substitute and sugar-free chocolate chips.

To freeze: Place the cooled cookies in a ziplock bag and store them in the freezer for up to six months.