Let’s be honest. There is something magical about the perfect Chocolate Chip Cookie. But what about all the underdogs, like the Oatmeal Raisin Cookie, or the Butter Pecan Toffee Cookie? Those guys are so fantastic, that they truly rival the Chocolate Chip Cookie. Don’t agree with me? Then you haven’t tried this recipe for Chewy Pecan Cookies. Although I didn’t add any toffee pieces, as the cookies are sweet enough, toasting the pecans beforehand and following my instructions, you’ll see that they taste like they have toffee in them!
This recipe is just SO GOOD, meet your new favorite cookie recipe…CHEWY CHOCOLATE CHIP PECAN COOKIES. They are gluten-free, perfectly soft and chewy, and taste like they are full of butter, but they contain no butter. So get to it!
Preheat oven to 350.
Line two baking sheets with parchment paper.
Pour pecans on one baking sheet, and place in the oven for approx 5 minutes. You want to start smelling the yummy aroma from the pecans, but be careful because you don’t want them to burn. Five minutes is perfect in my house! Also, don’t skip this step – toasting the pecans is what gives these cookies the buttery, toffee-like taste!
Remove the pecans from the oven, and let cool.
Next, in a medium size bowl, mix the melted coconut oil and the coconut sugar (I use a whisk).
Pour flour, protein powder, arrowroot powder, baking soda, and salt over wet ingredients and mix everything together until just combined.
Stir in toasted pecans last.
Using a spoon or a cookie scoop, form cookies and place them on the second baking sheet.
Sprinkle chocolate chips on top.
Bake for 9-10 minutes. Be careful not to overtake these, as you want them nice and chewy! Mine are always perfect after 9 minutes! Let them cool, and get ready to be transported to heaven!