The most delicious, chewy paleo chocolate chip pecan cookies–perfect with a glass of almond milk!
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
- 1/3 cup coconut sugar
- 1/4 cup almond butter
- 2 tablespoons melted coconut oil
- 1 egg
- 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
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. .
In a large bowl, mix together the wet ingredients until smooth.
Add in the almond and coconut flour, baking soda, and salt. Stir until well combined, then fold in chocolate chips and pecans.
Use either a melon baller or your hands to roll the cookies into balls and flatten slightly on the cookie sheet.
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!