Made with oat flour, chocolate chip pecan cookies are completely gluten free and are bursting with sweet chocolate chips and crunchy pecans for an out-of-this-world taste. Soft, chewy, and better than your local bakery’s pecan chocolate chip cookies, this recipe bakes in just 13 minutes with no chilling time required.
I’ll be the first to admit that I can never say no to a freshly baked cookie from my local bakery, especially if it’s paired with a salted caramel oat milk latte or a cozy maple sea salt almond milk latte! However, frequent indulgences aren’t exactly great for my wallet.
So, I decided to recreate my favorite chocolate chip pecan cookies at home! Not only are they super easy to make, but they’re also absolutely bursting with gooey chocolate and crunchy pecans in every bite.
Soft, chewy, and completely irresistible, they’re perfect for holiday parties, bake sales, movie nights, and everything in between! Quick to make, they bake in just 13 minutes and are a fun way to get the kids involved in the kitchen. The only hard part is waiting for them to cool before diving in!
Why You'll Love This Recipe
- It's gluten free and dairy free-friendly!
- Made with minimal, budget-friendly ingredients
- Soft and chewy texture
- No chilling required - always a win with cookies!
- Quick and easy to make (aka fresh homemade cookies in no time!)
Ingredients & Notes
- Butter - Used to add moisture and rich flavor to these chocolate chip pecan cookies. Let it come to room temperature for easy mixing, and use dairy free butter or coconut oil, if needed.
- Sugar - A combination of brown sugar and regular granulated sugar helps sweeten the cookies while keeping them soft and chewy. Feel free to swap out the brown sugar for coconut sugar, if desired.
- Egg - This is what allows the cookies to rise and helps create a chewy inside. Make sure it's at room temperature before mixing it into the batter. I haven’t tested these pecan chocolate chip cookies with a flax or chia egg, but please let me know how it goes if you do!
- Vanilla extract - Use high-quality pure vanilla extract for bold flavor.
- Oat flour - This is my favorite gluten free flour for baking. I use Bob’s Red Mill, but you could easily make your own by grinding whole oats into a fine powder with a food processor or high-speed blender. All purpose or gluten free 1:1 flour would work as well.
- Baking soda - Make sure your baking soda is fresh for fluffy, soft cookies.
- Sea salt - Used to enhance the rest of the ingredients.
- Pecans - Included for extra texture, a rich taste, and healthy fats. Chop whole pecans into small pieces or opt for pre-chopped varieties instead.
- Chocolate chips - I prefer to use mini chocolate chips for cookies as they allow for sweet chocolate flavor in every bite. However, any type of chocolate chips, chocolate chunks, or chopped-up chocolate bars will work. Use a dairy free brand, if desired
Step by Step Instructions
These chocolate chip pecan cookies come together in a single bowl and bake in no time for a super easy treat! Before you begin, you'll need a large bowl, a hand mixer or stand mixer, a cookie scoop for equal-sized cookies, a baking sheet, and parchment paper.
Step 1: Cream the butter and sugar. In a large mixing bowl, combine the softened butter and both sugars with a hand mixer or stand mixer. Add the egg and vanilla extract, and mix again.
Step 2: Combine the dry ingredients with the wet ingredients. Add the flour, baking soda, and sea salt to the bowl, and gently mix them into the dough until smooth. Be careful not to overmix!
Fold in the pecans and chocolate chips until they are well distributed throughout the dough.
Step 3: Bake the pecan chocolate chip cookies. Portion the dough with a large cookie scoop, and place each ball on a parchment-lined baking sheet 3 inches apart.
Bake in the oven until the edges are golden brown and the centers are slightly set.
Step 4: Top and cool. Use a fork to gently press the edges of the warm cookies toward the center to create a perfect circle. Then, add a sprinkle of extra chocolate chips on top.
Let the chocolate chip pecan cookies completely cool on the baking sheet, and enjoy!
Expert Baking Tips
- Make sure your butter is at room temperature. You should be able to press it with your finger and leave an indention. If you need to expedite warming it up, place the stick on a microwave-safe dish, and heat it up for 7 seconds. Then, flip the stick over onto its opposite side, and heat it for another 5 seconds. This should initiate the warming process, and your butter will be soft enough to use after it rests for another 2 - 3 minutes.
- Cream the butter and sugar together really well. This should take 3 - 5 minutes. You want the butter to be pillowy soft and airy. This is how you get chewy cookies!
- Chop the pecans into pieces. Pecans can be large nuts. So, breaking them into pieces ensures little bits are inside each and every bite!
- To get that bakery-style look, press a few extra chocolate chips and pecan pieces into the tops of your cookie dough balls before they’re baked in the oven. Once the cookies are done and still warm, gently place a few more on top in any bare spaces.
How to Store
Allow the chocolate chip pecan cookies to cool completely before storing them in an airtight container out on the counter for up to a week.
How to Freeze
You can freeze the cookie dough for later and then when the cookie craving strikes, bake one, or two or three, in the oven!
Go ahead and scoop the dough into balls and store them in a freezer-safe container. When ready to bake, let them thaw at room temperature for at least 30 minutes before baking them in the oven as directed. You will probably need to add another 2 minutes to the baking time. So, be sure to keep an eye on them in the oven!
Frequently Asked Questions
Yes, use dairy free butter and vegan chocolate chips to make these dairy free cookies.
Yes, use the same amount of all purpose flour in place of oat flour, if desired.
For bakery worthy cookie shape, use a fork and press the edges of the cookies towards the center right as they come out of the oven and are still warm. You can also use a circular cookie cutter and swirl it around the warm cookies to make a round shape as well.
For more ccookie recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Chocolate Chip Pecan Cookies
- ½ cup butter - softened and at room temperature, use dairy free if needed
- ¼ cup brown sugar - substitute with coconut sugar if desired
- ⅓ cup sugar
- 1 egg - room temperature
- 2 teaspoon vanilla extract
- 1 ½ cup oat flour - I used Bob’s Red Mill
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup pecans - chopped into small pieces
- 1 cup chocolate chips - use dairy free if needed
- Preheat oven to 350 F. In a large bowl add the softened butter, brown sugar, and sugar. Mix well with a hand mixer or stand mixer until the sugar is well blended into the butter.
- Add the egg and vanilla extract to the bowl and mix well to incorporate.
- Add the oat flour, baking soda, and sea salt to the bowl and gently mix into the dough. You can use a mixer on low speed for this or a rubber spatula. Be sure not to overmix this step and only mix until no flour clumps remain.
- Add the pecans and chocolate chips to the bowl and fold into the dough to mix.
- Use a large cookie scoop to scoop the dough into cookies on a parchment paper lined baking sheet. Leave at least 2 inches between each cookie so they have room to spread in the oven. Bake for 11 - 13 minutes until the edges are golden brown and the centers of the cookies are slightly set.
- While the cookies are still warm, use a fork to gently press the edges of the cookie towards the center. This is optional but helps to create a perfectly circular shape. Add a few more chocolate chips on top of each cookie, optional, and allow them to cool completely on the baking sheet.
- Once cool, enjoy or store in an airtight container or cookie jar. They will keep for up to a week out on the counter.