These Chocolate Chip Pecan Cookies are made entirely gluten-free, dairy-free, and they’re naturally sweetened with pure maple syrup and dates.
This recipe makes eight servings for just $0.74 per serving. The entire recipe costs $5.94 to make.
Cookies are a yummy treat with so many flavor variations. Try these Gluten-Free Oatmeal Cookies, Banana Chocolate Chip Cookies, and Almond Flour Chocolate Chip Cookies with Peanut Butter for more delicious cookie recipes.
These are not your typical bakery-style Chocolate Chip Pecan Cookies. They are better because they are healthier! The dates and oat flour give the cookies their shape and naturally sweet flavor.
Combining the crunchy salty pecans with the sweet chocolate chips makes these cookies taste divine. What’s almost better than the final taste is that the cookies are made in one bowl! It is an easy recipe that creates crispy golden cookies perfect for any occasion.
Ingredients and Estimated Cost:
- 2 cups rolled oats – $0.88
- 1 cup cashew flour – $0.37
- ⅓ cup maple syrup – $1.77
- 2 pitted dates – $0.55
- ⅓ cup almond milk – $0.11
- ½ teaspoon baking powder – $0.02
- ⅓ cup vegan mini chocolate chips – $0.46
- ⅓ cup pecans – $0.95
- ¼ teaspoon cinnamon – $0.01
- 2 teaspoons coconut butter – $0.82
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Chocolate Chip Pecan Cookies
- First, preheat the oven to 350 degrees F.
- Then, add one cup of oats and the cashew flour to the food processor and mix until combined.
- Next, add the remaining cup of oats, maple syrup, coconut butter, oil, dates, almond milk, cinnamon, baking powder, and salt to the mixture and process until the dough-like batter forms.
- Add in the pecans and chocolate chips and mix just until combined.
- Using a 1-Tablespoon scoop, scoop the cookie dough onto a baking sheet. Add additional pecans and chocolate chips to the tops of each cookie.
- Finally, bake the cookies for ten to fifteen minutes. Allow the cookies to cool completely before serving.
***For complete instructions and a recipe video, see the recipe card below.
- You can easily substitute the pecans for a different nut like macadamia nuts, cashews, walnuts, and pistachios. All would all work well.
- Dried fruit such as mango or apricots can also be added to the recipe. Fresh diced apples or shredded carrots would also be a delicious addition.
Serve: You can serve these cookies warm or at room temperature.
Store: These Chocolate Chip Pecan Cookies can be stored in a cookie jar or Ziploc bag on the countertop for up to 3 days.
Freeze: Place the cookies in a freezer-safe container. If you need to stack the cookies, then separate the layers with pieces of parchment or wax paper, so they don’t stick together.
Defrost: Defrost the cookies at room temperature for about two hours before serving.
The nutrition calculator I use in the recipe card estimates about 287 calories per cookie in this recipe. That is lower than other Chocolate Chip Pecan Cookie recipes out there due to the healthier ingredients used in this recipe.
NO eggs? No problem. Use flax seeds by simply adding 1 tsp of flax seeds to 2 tsp of water. Or use a banana. The dates and oat flour are the key to giving these cookies their shape and flavor in this recipe.
More Naturally Sweetened Recipes
- Almond Joy Chia Pudding
- Chocolate Coconut Butter Cups
- Apple Cinnamon Tea with Ginger
- Vegan Chocolate Truffles
- Apple Pancakes with Cinnamon Maple Syrup
- Copycat Pink Dragonfruit Refresher Drink
- Sweet Potato Breakfast Oat Cookies
- Almond Flour Pumpkin Cake Balls
- Cinnamon Plum Chia Pudding
- Banana Date Shake
- 2 cups rolled oats (1 of the cups will be used to make the oat flour)
- 1 cup cashew flour
- ⅓ cup maple syrup
- 2 pitted dates
- ⅓ cup almond milk (can use any non-dairy milk)
- ½ tsp baking powder
- pinch of salt
- ⅓ cup mini chocolate chips + more for decorating
- ⅓ cup pecans
- ¼ tsp cinnamon (optional)
- 2 tbsp coconut butter
- 1 tbsp coconut oil (this is optional. Sometimes this can help the coconut butter loosen up if it is too condensed.)
- Move the oven rack to the middle position and preheat the oven to 350°F.
MAKE COOKIE DOUGH:
- In a food processor, add 1 cup of oats and the cashew flour and process until combined.
- Next, add the remaining cup of oats, maple syrup, coconut butter, oil (if using), dates, almond milk, cinnamon, baking powder, and salt. Process again until a cookie dough-like batter forms.
- Finally, toss in the pecans and chocolate chips. Process just enough to mix everything together.
SCOOP DOUGH AND BAKE:
- Transfer about a tablespoon or so of the cookie dough onto a baking sheet lined with parchment paper and press the dough into a cookie shape. These cookies do not rise too much and do not expand much. The shape you make it will be the shape it will be.
- Top/decorate the cookies with extra pecans and chocolate chips and bake in the oven set at 350°F for 10-15 minutes.
- Enjoy once the cookies have completely cooled for about 45 minutes.
- There is no need to bake the cookies longer than 10-15 minutes as everything in the cookie can already be eaten raw. Bake just until the cookies are firm to the touch.
- The cookies are best served at room temperature.
- They can be stored in a cookie jar or Ziploc bag on the countertop for up to 3 days.