Cookies Dessert Gluten Free Healthy

Flourless Pecan Chocolate Chip Cookies

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Flourless Pecan Choclate Chip Cookies

These Flourless Pecan Chocolate Chip Cookies are gluten free, dairy free, and absolutely amazing.   I replaced the flour and butter of a traditional cookie with creamy pecan butter, and you won’t believe the results!

Flourless Pecan Chocolate Chip Cookies, made without flour or butter ~ gluten free and delicious! ~

Once I discovered the rich flavor and perfect texture of these nut butter based flourless cookies, I’ve never looked back.  They beat regular cookies on so many levels ~ not only is the flavor richer, thanks to the nut butter, but they are moist and chewy, and stay that way for days.  They’re full of protein, and take no time at all to make and bake.  I only wish I had these recipes when my girls were little, I would have felt a whole lot better about giving them cookies!

Flourless Pecan Chocolate Chip Cookies are made gluten free with healthy pecan butter! ~

If you’re going to have a cookie, it just makes sense to have one that’s going to give you an energy boost and some nutrients while you’re at it.  Pecans are the most anti-oxidant rich of all the nuts and The American Heart Association certifies them as heart healthy.  While you can find all kinds of nut butters in stores these days, it’s super simple to make your own, as long as you have a food processor or high speed blender.  Even the mini processors will do the job.

TIP: Nuts that are organic and raw are the healthiest, and if you make your own pecan butter you can control the ingredients.  There’s some evidence that roasting reduces the nutrients in nuts, but the flavor payoff is huge, so I roast.

Flourless (gluten free) Pecan Chocolate Chip Cookies ~

I bake these cookies just enough to set them, but no more ~ they’ll look slightly under-done as they come out of the oven, but will firm up as they cool down.  I used a dark brown sugar in this recipe which gives them an extra chewy texture, and combines with the richness of the nut butter and the dark chocolate really nicely.

The pecan flavor is so subtle that unless you’re told, you might not notice it’s there.

Easy gluten and dairy free Flourless Pecan Chocolate Chip Cookies ~

Check out my collection of nut butter based flourless cookie recipes for more inspiration.  I’m working my way through all the nut varieties and I’ll eventually have a complete set of recipes that covers the whole nut kingdom…Bwahahahah!

Flourless Pecan Chocolate Chip Cookies
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41 ratings

Category: Cookies, Dessert, Gluten Free, Healthy

Servings: makes 14 cookies

Flourless (gluten free) Pecan Butter Chocolate Chip Cookies ~


  • 1 cup pecan butter (or 3 cups raw pecans)
  • 1 large egg
  • 1/2 cup packed brown sugar (use light or dark, I used dark)
  • 1 tsp baking soda
  • 1 cup semi sweet or dark chocolate chips


  1. Set oven to 350F Line a cookie sheet with parchment paper or a silicone mat and set aside.
  2. If you are making your own pecan butter, you have the option of using raw pecans, or toasting them to deepen their flavor first. To toast, spread out on a dry cookie sheet and toast in the oven for about 12-15 minutes, giving the pan a shake once halfway through.
  3. Put the pecans in a food processor or high power blender and blend until you get a smooth butter. This will require scraping down the sides of the processor to make sure all the nuts get processed. The mixture will go through a dry grainy stage, then will gradually become finer and moister as the nuts release their oils, and finally will transform into a smooth butter.
  4. Measure out 1 cup of pecan butter into a mixing bowl with the egg, sugar, and baking soda. Mix well. Fold in the chocolate chips.
  5. Scoop out tablespoon sized balls of dough and place 2 inches apart on the cookie sheet. I use my 1 3/4 inch cookie scoop for this. I like to add a few extra chocolate chips to the surface of the cookie dough before baking. Push them into the dough gently.
  6. Bake for 8 minutes or just until set. The cookies will look under done, but will firm up as they cool. Be sure your oven is at the correct temperature before you bake. I keep an oven thermometer in my oven at all times so I can be sure.
  7. Cool the cookies on a rack.


  • If you make your own pecan butter and the nuts seem very dry as you are processing, you can add a teaspoon of vegetable oil to help it come together. 


Don’t forget to pin these flourless pecan chocolate chip cookies!

These Flourless Pecan Chocolate Chip Cookies are gluten free, dairy free, and absolutely amazing. #cookies #flourlesscookies #glutenfreecookies #glutenfreedessert #pecancookies #chocolatechipcookies #glutenfreechocolatechipcookies #pecanbutter #healthycookies

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  • Reply
    September 21, 2019 at 2:29 pm

    Yummy! Oh my goodness. These cookies are absolutely amazing! While making my first batch of pecan butter I thought this is crazy. I just wasted 3 cups of pecans. I couldn’t have been more wrong. Love these cookies. Thank You!!

  • Reply
    July 18, 2019 at 4:37 am

    So glad i found a cookie recipe with pecan butter! Would it work with a brown sugar substitute like swerve or sukrin?

    • Reply
      July 18, 2019 at 7:42 am

      I haven’t tried that Renuka, but if it’s similar in consistency then it should work!

  • Reply
    Rachael Carlson
    February 17, 2019 at 1:11 pm

    Would this work with just egg whites?

    • Reply
      February 17, 2019 at 3:28 pm

      I’m not sure, but I think it might possibly work.

  • Reply
    Aztec Becca
    January 22, 2019 at 11:37 am

    I made these twice now and love this recipe. This time I slightly modified it and their still delicious.

    I used homemade pecan butter, about half the pecans were oven roasted first and I added a little avocado oil while making the pecan butter.

    My modifications were I did 1/4 cup brown sugar and 1/4 cup coconut sugar (next time if likely just stick to the brown sugar but I don’t think they were impaired in any way by the coconut sugar) and added a 1/4 cup of ground flax seed.

    The first time I made these I forgot to remeasure the pecan butter after making it and the cookies ended up really gooey and buttery. My husband commented that they were very buttery (though there’s no dairy butter in the recipe just the pecan butter). They were so addictive. These were good and I’ll happily eat them but in the future I’ll likely intentionally use more pecan butter than it calls for and make roast all the pecans ahead of time too.

    • Reply
      January 22, 2019 at 11:39 am

      Thanks for the feedback, and I’m interested that the extra pecan butter worked out, good to know :)

  • Reply
    December 26, 2018 at 8:18 pm

    I have made them twice now. And we love them. If you ever get the nutritional values done that would be awesome.
    For those making them for the first time, the batter is oily but I just form the cookies by hand. Let them cool before eating and they are not crumbly they are moist yumminess!!

  • Reply
    December 8, 2018 at 12:22 pm

    I tried the pecan butter cookies. What a mess! I toasted the nuts and ground them in a food processor to butter stage. When I added the sugar, egg and baking soda, the oil started to come out of the mix. I added a few spoonfuls of flour, which helped a bit but not completely. The mix was crumbly and the chocolate chips would not stick. The baked cookies taste OK but don’t look very good.

    • Reply
      December 8, 2018 at 12:41 pm

      I’m sorry you had trouble Ellen, pecan butter can be tricky sometimes, depending on your pecans. Homemade nut butters can also be more liquid than commercial grade, so that can cause issues, too.

  • Reply
    December 3, 2018 at 12:46 pm

    Thanks for sharing! Do they keep long?

    • Reply
      December 8, 2018 at 12:45 pm

      Nut butter based cookies stay moist and chewy longer than most cookies, but I’d plan on using them within 10 days.

  • Reply
    October 12, 2018 at 5:14 pm

    I just made these tonight I added a pinch of salt to the recipe and they were wonderful! I think I’ll try coconut sugar next time. The 3 cups of pecans made 1 1/4 cups of the butter and I just used it all.

  • Reply
    Fun size wife
    August 25, 2018 at 1:29 pm

    I made these and they really spread out! I only baked half the batter, so I added a few tablespoons of flour to the remaining batter and baked them at 325 degrees.

  • Reply
    February 19, 2018 at 3:37 pm

    Can you freeze nut based dough?

    • Reply
      February 19, 2018 at 3:52 pm

      I think these cookies can be frozen baked or not Peggy.

  • Reply
    April 7, 2017 at 1:51 pm

    Help!!! I’ve made the pecan butter twice and both times it was so dry I had to add 2 tsp of oil and then it was too much!!! What do you do when it is too runny? Add more pecans? I had to
    use other peanut butter. The cookies are fantastic I love them…but I would like to use my own
    nut butter. Guess I’ll have to buy it…..

    I am a super great fan of all your recipes!!!!!!!!!!!!!

    • Reply
      April 7, 2017 at 2:00 pm

      Hi Debbie! I suppose you could add more pecans if you accidentally add too much oil. Nuts vary and some are pretty dry, especially pecans. I would suggest adding just a bit of oil and continuing to process to see if it will come together before adding more oil. It’s super hard to find pecan butter, so hopefully it will work next time for you!

  • Reply
    February 11, 2017 at 9:16 pm

    These cookies look very addictive

  • Reply
    January 30, 2017 at 12:48 am

    The cookies look perfect, I would not have guessed that there is no flour inside.

  • Reply
    2 sisters recipes
    January 29, 2017 at 6:52 pm

    Wow we haven’t made flourless cookies in a long time. Pecan butter sounds wonderful and bet they taste amazing. Thanks for the reminder.

  • Reply
    Robyn Gleason
    January 29, 2017 at 4:37 am

    How perfectly delicious are these, Sue?! I don’t think I’ve ever seen such mouth-watering photos of cookies!! Love the ingredients and I’m imaging the resulting flavors. You are so creative!

  • Reply
    January 28, 2017 at 7:48 pm

    It’s very funny that I was looking for a quiche recipe when I came across your website and got totally sidetracked by the picture and recipe of your Flourless Almond Butter Chocolate Chip Cookies! They look so delicious and the recipe is so easy- especially if using ready made nut butters! Would doubling the recipe cause any changes? Wouldn’t think so, but wanted to check- may as well make 3 dozen instead of 1 1/2! Your quiche recipe looks amazing also!

    • Reply
      January 28, 2017 at 8:13 pm

      Hi Phyllis, go ahead and double the recipe, I’m so glad you found me!

  • Reply
    Laura | Tutti Dolci
    January 28, 2017 at 9:40 am

    I woke up craving a freshly baked cookie (or 2!) and these look just perfect!

    • Reply
      February 6, 2018 at 9:19 pm

      Hi Sue. This is one of the best cookies I’ve had!!! I made the pecan butter, didn’t have to add any oil. They are so good!!! Thank you!!

      • Reply
        February 6, 2018 at 9:58 pm

        Wow, thanks Gabriela ~ you’ll have to try my other nut butter cookies since this one turned out so well for you!

        • Reply
          February 14, 2018 at 2:49 pm

          I will definitely try more of your recipes! I turned this into a toffee chocolate chip blonde style bar and my husband is obsessed! Thanks for sharing!

          • Sue
            February 14, 2018 at 3:34 pm

            :) I’m so glad, Garbriela! I never thought of trying these nut butter cookies as blondies, you’ve got me curious…

  • Reply
    Bethany @ athletic avocado
    January 28, 2017 at 8:43 am

    I recently tried pecan butter and I LOVE it! I’ll have to say, it’s even better than my beloved peanut butter! I’m sure these cookies taste outrageously delicious!

    • Reply
      January 28, 2017 at 9:52 am

      It’s funny, isn’t it, how peanut butter is the only nut butter that anybody ever thinks about, but I agree, the other nuts have so much more flavor. Come to think of it, peanuts aren’t even real nuts, maybe that’s why!

  • Reply
    Jennifer @ Seasons and Suppers
    January 28, 2017 at 5:52 am

    What a great cookie! Love the idea of using pecan butter. The flavour must be absolutely fabulous :)

  • Reply
    January 27, 2017 at 5:18 pm

    I’d love to try these with natural peanut butter- would that work? Thanks for another great recipe Sue!
    Sister Estelle

    • Reply
      January 27, 2017 at 9:04 pm

      Yes, Sister Estelle, I’ve tried this recipe with all kinds of nut butters, and you can use natural peanut butter, just be sure to stir it well before you measure it, because the oil tends to separate out.

  • Reply
    January 27, 2017 at 4:36 pm

    Oh thank you for these! as someone who has issues with flour – they’re perfect!!

    • Reply
      January 27, 2017 at 4:42 pm

      Let me know how you like them Mary :)

  • Reply
    January 27, 2017 at 4:28 pm

    Hi Sue! These look fabulous! Looking forward to baking them. Best ~ Bijouxs

  • Reply
    January 27, 2017 at 2:40 pm

    Would almond butter work as well as pecan butter?

    • Reply
      January 27, 2017 at 4:38 pm

      Yes, Brenda, definitely!

  • Reply
    January 27, 2017 at 1:41 pm

    I’m going to be making a lot of these delectable goodies, they certainly don’t look like any flourless cookie I’ve tried to make. They look like perfection. Very nice Sue!

    • Reply
      January 27, 2017 at 4:42 pm

      Thanks Cheri <3

  • Reply
    January 27, 2017 at 12:01 pm

    Do you think coconut sugar would work instead of brown sugar?

    • Reply
      January 27, 2017 at 4:41 pm

      Yes, that would work fine, JoAn, you could probably add a little coconut to the cookies, too.

  • Reply
    January 27, 2017 at 10:34 am

    These look wonderful so I was thinking of making all of the different kinds of your flourless nut butter cookies so I could put a few of each kind into goodie bags for guests of a high school reunion to take home with them. Have you tried other add-ins that you especially liked besides the chocolate chips so that each kind of cookie would be a little different? How do you think they would turn out if some were made without any additions? Thanks

  • Reply
    Chris Scheuer
    January 27, 2017 at 10:19 am

    Love the idea of pecan butter in these cookies. They look beyond amazing!

  • Reply
    Tricia @ Saving room for dessert
    January 27, 2017 at 6:08 am

    Wow – there is nothing like a warm cookie with a glass of milk. I can’t believe these are flourless – what a wonderful recipe! Pinning and sharing – have a great weekend Sue!

  • Reply
    Angie@Angie's Recipes
    January 27, 2017 at 5:52 am

    wow I can totally enjoy those cookies without guilt! I guess the recipe would work just with any kind of nut butter?

    • Reply
      January 27, 2017 at 8:01 am

      It does Angie, and I’ve done lots of them. Each one has its own special flair.