I know it wasn’t that long ago, I shared my skillet cookie recipe, but I couldn’t help myself in creating another one. These pecan chocolate chip cookies are so perfect for the upcoming holiday season. Plus you only need one bowl to make them in, so cheers to less dishes! Speaking of the holidays, are you ready for them or do you feel like they snuck up on you? I am definitely in the latter category and really cannot get over the fact that we are in October.
Reflecting on the past year, so far…
Lately, I have been reflecting on how fast this year has gone. And I have also been thinking A LOT about how this year started and where I am now. It is so crazy to think of where I was 9 months ago and where I am today. I was at one of the lowest points in my life 9 months ago when my 14-year relationship ended. I truly thought that I wasn’t going to be able to move past it. But, here I am today, and I really cannot believe how far I’ve come and everything I have accomplished… by myself.
Do You Celebrate You?
Most of the time, I don’t take a moment to really appreciate milestones that I’ve achieved. It isn’t that I am not grateful, I practice gratitude daily with my journal, but often times, I skip past the good stuff too quickly. When something great happens, I don’t take the time I should to reflect, acknowledge and appreciate it. And lately, I am trying to do that. To s l o w my mind down and take time to really celebrate things. Just the other day, I started to cry, like full on tears streaming down my face. And not because I was sad, but because I was overcome with happiness and gratitude. And that is when it hit me. I felt overcome by these emotions because so often I don’t take the time to appreciate the big things. This is something I plan on changing. If I can’t appreciate the good things when they happen, when am I ever going to be satisfied with what I have?
Just some things to consider and I really do hope that you take more time to appreciate the positive things in your life too. And I mean, really celebrate them. Whether that means taking yourself out to celebrate, or taking time to celebrate at home with loved ones (with or without a glass of champs). But, really acknowledging the hard work that you put in. If you are like me and you struggle with doing that, and jumping to the next thing, I hope that you learn to celebrate more.
Make These Pecan Chocolate Chip Cookies For Your Next Celebration
And speaking of celebrating, I can’t think of a better way to celebrate than with these pecan chocolate chip cookies. That was quite the segue, yes? But, really, these cookies are buttery, made with whole food ingredients and actually taste amazing. They are the super soft type of cookie, so if that is your favourite type of baked cookie, you’ll love these ones.
Team Crispy or Team Soft Cookie?
I find people are usually team crispy or team soft cookie. Personally, I am partial to the soft cookie and these are definitely soft. With the addition of using ghee, which is clarified butter, these are decadent and rich. If you don’t have ghee, you can substitute butter for them. I’ve been a fan of ghee for some time now as I find it is richer tasting than butter so you also end up using less. The ghee that I personally buy is from Lee’s Provisions, which is a local Canadian brand.
Baking Info and Substitutions
As for the flours, I used a mix of almond flour and tapioca flour, similar to my recipe for chocolate sea salt cookies found here. I find this blend really works well for creating that soft cookie texture I am after. If you can’t use almond or tapioca, you could try subbing another flour such as oat or a gluten free blend. However, I haven’t tested it with different flours, so the results may differ. If you do play around with the flours, be sure to leave a comment below and let me know if it turned out.
And because I love hazelnut, I also added some hazelnut butter from PB & Me, which is a powdered nut butter. It adds a little more flavour to the cookies, but it is completely optional in this recipe. And if you want to add a little more protein, you could try adding some collagen to these as well. My collagen of choice right now is Sproos, which you can check out over here. You can use my code SproosWSJaclyn to save 15% off online.
If you make these pecan chocolate chip cookies, I’d love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
Pecan Chocolate Chip Cookies
Deliciously decadent pecan cookies made with almond flour, ghee and no refined sugar.
- 3/4 cup Pecans measured, then roughly chopped after toasting
- 1/4 cup Ghee room temperature, not melted
- 1/2 cup Coconut Sugar
- 1 Egg
- 3 tbsp Maple Syrup
- 1 1/4 cup Almond Flour
- 1/4 cup Tapioca Flour
- 2 tbsp Hazelnut Powdered Nut Butter optional
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Chocolate Chips
Ensure that you take out the ghee so that it is at room temperature if you store it in the fridge.
Preheat the oven to 350ºF (177ºC). Add the pecans to a baking sheet and toast them for about 10 minutes. Remove, let them cool and then roughly chop. Set aside.
In a medium sized bowl, add the ghee and coconut sugar and mix well using your hands. Then add the egg and maple syrup, mix using a spoon to combine. Add the almond flour, tapioca flour, hazelnut powdered nut butter (if using), baking soda and sea salt. Mix well. Place in the fridge so it can harden slightly for about 30 minutes.
Heat the oven to 350ºF (177ºC) and prepare your lined or greased cookie sheet.
Remove the cookie mixture and add the pecans and chocolate chips and mix. Using slightly wet hands, roll the dough into balls (it will be sticky) and flatten slightly with your hands. Place on a greased cookie sheet, evenly spacing the cookies out as they will spread quite a bit. Bake in batches if necessary.
Bake for 9-11 minutes, remove and let them cool on the sheet for a few minutes before transferring them to a cooling rack. Add some flaked sea salt on top.
Store in an airtight container, or in the fridge if storing longer than a few days. Freeze for longer!
This dough is quite sticky, it works best when your hands are slightly wet, so keep wetting them as needed while rolling them into balls and flattening.
Don’t over bake, they will bake a little longer while sitting on the pan for a few minutes.
You should end up with approximately 14 to 16 cookies.
Don’t forget to sprinkle some coarse or flaky sea salt on top after they are done baking.