Pecan Chocolate Chip Cookies
Buttery almond-flour cookies with melted chips and a toasted pecan half on every one
These bake like a classic chocolate chip cookie: golden edges, soft centers, a pecan half pressed on top. Almond flour and a scoop of protein powder keep them high protein and low carb. The pecans toast in the oven so every bite has butter, chocolate, and crunch.
About 25 minutes start to table. Eat one warm, then stash the rest.
Why you’ll love these cookies
- 6 to 7g protein per cookie – snack that actually holds you
- Only 4g net carbs – keto and low-carb friendly
- About 25 minutes, one bowl, no chill required
- Chewy center, crisp edge, melted chocolate chips
- A toasted pecan half on every cookie
- Freeze well for grab-and-go treats
Health notes
- High protein: Almond flour plus optional protein powder.
- Low carb: Powdered erythritol or monk fruit, no cane sugar.
- Pecans: Healthy fats and crunch without extra starch.
- Sugar-free chips: Chocolate flavor without the spike.
Key element – press the pecan, pull them early
Press a pecan half into each mound before baking so it toasts on top instead of falling off. Take the cookies out when the edges are golden and the centers still look a little soft. Almond-flour cookies keep baking on the sheet.
Ingredients
Cookie dough
- 2 cups (200g) fine blanched almond flour
- 1 scoop (25-30g) vanilla or unflavored protein powder
- 1/3 cup powdered erythritol or monk fruit
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (75g) melted butter, slightly cooled
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp maple extract (optional, extra pecan-pie flavor)
Mix-ins and topping
- 1/2 cup sugar-free chocolate chips
- 1/3 cup chopped toasted pecans
- 12 pecan halves, for the tops
- Pinch of flaky salt (optional)
Swaps
- No protein powder: Use 2 extra Tbsp almond flour. Protein lands around 4g per cookie.
- Dairy-free: Melted coconut oil instead of butter.
- Walnut: Swap pecans 1:1 if that is what you have.
- Extra chewy: Add 1 Tbsp almond butter to the wet mix.
Instructions
| 1 | Heat the oven. Heat oven to 350 F (175 C). Line a baking sheet with parchment. If the pecans are raw, toast the chopped ones 4 to 5 minutes until fragrant, then cool. |
| 2 | Mix the dry. In a bowl whisk almond flour, protein powder, powdered sweetener, baking soda, and salt until no lumps remain. |
| 3 | Add the wet. Stir in melted butter, egg, vanilla, and maple extract until a soft dough forms. Fold in chocolate chips and chopped pecans. Dough should scoop, not pour. If sticky, rest 3 minutes. |
| 4 | Scoop and top. Drop 12 even mounds (about 2 Tbsp each) onto the sheet. Flatten slightly with damp fingers. Press one pecan half into the center of each cookie. Add a few extra chips on top if you like. |
| 5 | Bake and cool. Bake 11 to 13 minutes until edges are golden and centers look just set. Cool on the sheet 8 to 10 minutes, then move to a rack. Finish with a pinch of flaky salt. |
Pro tips
- Use fine blanched almond flour, not coarse almond meal, for a bakery crumb.
- Powdered sweetener, not granular – grit ruins the bite.
- Press the pecan half firmly so it stays put as the cookie spreads.
- Do not overbake. Soft centers at minute 11 become chewy cookies on the rack.
- Let them cool before you judge them. Warm almond cookies feel fragile, then set.
Nutrition
| Nutrient | Per cookie (1/12) |
|---|---|
| Calories | 155 |
| Protein | 6-7g |
| Net carbohydrates | 4g |
| Total carbohydrates | 7g |
| Fiber | 3g |
| Total fat | 13g |
| Sugar | 1g (natural) |
Estimates with optional protein powder and sugar-free chips. Brands vary.
Variations
Butter pecan
Skip the chips and add extra chopped pecans plus 1/4 tsp maple extract.
Sea salt bakery
Press extra chips on top and finish every cookie with flaky salt while warm.
Double chocolate pecan
Swap 2 Tbsp almond flour for unsweetened cocoa and keep the chips and pecan half.
Mini tray
Scoop 18 smaller cookies, use pecan pieces on top, and bake 9 to 11 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Room temp | Up to 3 days | Airtight tin once fully cool |
| Refrigerator | Up to 7 days | Bring to room temp or warm 8 seconds |
| Freezer | Up to 2 months | Thaw 15 minutes or eat cold |
FAQ
Test your knowledge
5 quick questions about these cookies
1. Protein per cookie?
2. Net carbs per cookie?
3. Oven temperature?
4. When should you take them out?
5. How do you keep the pecan on top?
