Name: Chocolate Chip Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/4 cups almond flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup (1 stick) unsalted butter, softened; 3/4 cup packed brown sugar (or golden monkfruit sweetener); 1 teaspoon vanilla extract; 1 large egg; 1 cup Lily’s chocolate chips; 1/2 cup chopped pecans

Why You’ll Love This Recipe

I love how these cookies combine wholesome ingredients with classic flavor. The almond flour gives them a tender, slightly nutty texture, while the golden monkfruit sweetener adds natural sweetness without being overpowering. The addition of pecans gives every bite a bit of crunch, and the melty chocolate chips make them absolutely decadent. I also like that they’re ready in less than 30 minutes, making them perfect for a quick dessert fix or a cozy baking session.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/4 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar (golden monkfruit)
1 teaspoon vanilla extract
1 large egg
1 cup Lilly’s chocolate chips
1/2 cup chopped pecans

Directions

I preheat the oven to 350°F (175°C).
In a medium bowl, I combine almond flour, baking soda, baking powder, and salt, then set it aside.
In my stand mixer bowl, I beat together the butter, golden monkfruit sweetener, and vanilla extract until creamy and well combined.
I add the egg and continue beating on low until smooth.
Gradually, I pour in the almond flour mixture and beat on low until the dough just comes together.
I mix in the chopped pecans and Lilly’s chocolate chips, ensuring they’re evenly distributed.
I chill the dough for about 20–30 minutes, just until the butter firms up slightly. This helps prevent the cookies from spreading too much while baking.
Using a one-inch cookie scoop, I drop evenly spaced portions of dough onto a silicone-lined baking sheet.
I bake the cookies for 7–9 minutes, until they’re lightly golden around the edges but still soft in the center. I make sure not to overbake them for that perfect chewy texture.
After baking, I let the cookies cool on the pan for a few minutes before transferring them to a rack to finish cooling.

Servings and timing

This recipe makes about 12 cookies and takes around 20 minutes total, including prep and baking time.

Variations

Sometimes I like to swap the chocolate chips for white chocolate or mix both for a double flavor punch. For a hint of saltiness, I sprinkle sea salt on top right after baking. When I’m in the mood for something extra special, I add a tablespoon of espresso powder to enhance the chocolate flavor. I’ve also tried using chopped walnuts or hazelnuts instead of pecans—they all add a wonderful crunch.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them for up to a month. When I want to enjoy one, I reheat it in the microwave for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough ahead and keep it chilled in the fridge for up to 48 hours before baking. It actually enhances the flavor!

Can I make these cookies dairy-free?

Absolutely. I replace the butter with coconut oil or a dairy-free butter alternative, and they still turn out rich and delicious.

How do I keep my cookies chewy?

I make sure not to overbake them and take them out just as the edges start to turn golden. They continue to set as they cool.

Can I skip the nuts?

Of course. The cookies taste great with or without nuts. I sometimes add more chocolate chips instead for extra gooeyness.

What kind of almond flour should I use?

I prefer finely blanched almond flour for the smoothest texture. Coarser almond meal can make the cookies grainier.

Conclusion

These Chocolate Chip Cookies are everything I love in a homemade treat—soft, chewy, and packed with rich chocolate flavor. The combination of almond flour, monkfruit sweetener, and pecans makes them both satisfying and a bit healthier than traditional cookies. Whether I’m baking them for family, friends, or just myself, they never last long once they’re out of the oven.