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! ~ theviewfromgreatisland.com

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! ~ theviewfromgreatisland.com

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 ~ theviewfromgreatisland.com

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 ~ theviewfromgreatisalnd.com

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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13 ratings

Yield: makes 14 cookies

Flourless Pecan 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
    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.

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