Description
Soft, chewy, and packed with rich chocolate chips and pecans—these almond flour cookies are a quick, gluten-free treat that’s ready in just 20 minutes.
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
Instructions
Preheat Oven: Preheat the oven to 350°F (175°C).
Combine Dry Ingredients: In a bowl, whisk together almond flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sweetener: In a stand mixer, beat butter, golden monkfruit (or brown sugar), and vanilla extract until creamy.
Add Egg: Beat in the egg on low speed until fully combined.
Add Dry Ingredients: Gradually add the almond flour mixture to the wet ingredients and mix on low speed until well combined.
Add Mix-Ins: Stir in the chopped pecans and Lily’s chocolate chips.
Chill Dough: Chill the cookie dough for 20–30 minutes to help the cookies hold their shape.
Form Cookies: Using a 1-inch scoop, drop dough onto a silicone-lined baking sheet, spacing evenly.
Bake: Bake for 7–9 minutes, until lightly golden and just set. Do not overbake.
Cool and Serve: Let cookies cool on the pan before transferring. Optionally, sprinkle with sea salt for extra flavor.
Notes
Sweetener Options: Substitute golden monkfruit with coconut sugar or brown sugar if desired.
Nut-Free Option: Skip the pecans or replace them with sunflower seeds.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
For Extra Soft Cookies: Slightly underbake and let them finish setting on the tray.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
