Some folks love their desserts unapologetically sweet, like a nostalgic throwback to childhood birthday parties—while others lean toward more refined flavors, where a touch of sweetness is balanced by nuance and depth. I identify with the second camp, so I’ve created these Coconut, Pecan & Chocolate Chip Cookies.
The subtle bitterness of the cacao nibs and the flaky salt create a complexity and balance that makes this cookie feel somehow even more decadent.
And while this is still a sweet treat, it’s got a lot of ingredients you can feel good about. It’s gluten free, grain free, refined sugar free, and still satisfies your sweet tooth when you need a fix.
Ingredient Substitutions
- No pecans? Walnuts or hazelnuts would be great substitutes.
- No chocolate chips? Raisins are a good (and healthier) substitute.
- No cacao nibs? You can just omit them. The cookies will be slightly sweeter.
Recipe Tips & FAQs
- Can you sub the almond flour for almond meal? Not recommended. Almond meal is ground with the husk and it creates a grittier texture.
- Coconut sugar won’t cream the butter as much as granulated sugar, but the butter should still get a little lighter and more aerated as you beat the two together. The salt will help this process a little, and that’s why it’s added at the beginning of the recipe. If you don’t have a stand or hand mixture, start with room temperature butter and make sure to mix it with the sugar and salt until the color gets a little lighter.
- Adding the egg slowly is key to making a great cookie. This helps it incorporate completely without destroying the air you incorporated when mixing the butter and sugar.
- You would be very surprised by how little you should mix in the dry ingredients. It’s ok to still see a little bit of flour in your dough. Your cookies will have an infinitely better texture once you master this skill.
Serving Suggestions
- Dunk it in a glass of fresh, sweet cashew milk.
- Bake it! Use the dough as a gluten free pie or tart crust.
- Crumble it on top of a bowl of chocolate or pistachio gelatto
Storage and Shelf Life
Make Ahead: You can make the dough up to 3 months in advance and bake the cookies when you’re ready.
Refrigerate: Individually scooped cookie dough will hold in the refrigerator for up to 3 days in an airtight container.
Freezer: Individually scooped cookie dough freezes well for up to 3 months in an airtight container.
Reheat Instructions
Warm in a toaster oven at 325˚F for 5 minutes if desired.
Final Thoughts
To be honest when I get a craving for sweets I tend to avoid a full blown dessert and just indulge in a little bit of dark chocolate or dried pineapple.
But as a personal chef, I usually end up indulging in treats that I cook for my clients (if you’re not tasting, you’re not cooking… so I’ve heard). And when I get an order for these Coconut, Pecan & Chocolate Chip Cookies, I’ve got to have one. Splitting one open once they’ve cooled down for a few minutes, dunking it into some fresh cashew milk—that is just the kind of pick me up I need to power through the rest of a prep shift.
Have you tried this recipe? Make sure you let us know what you think in the comments below. And tag @heyeverydayalchemy on social media if you share a photo, I love to hear from you!
Coconut, Pecan & Chocolate Chip Cookies (Gluten Free)
Special Equipment
- 1 stand or hand mixer can do by hand with room temperature butter
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 4 ounces butter
- 1 cup coconut sugar
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup shredded coconut
- ½ cup dark chocolate chips
- ¼ cup cacao nibs
- Flaky salt such as kosher or Maldon
Instructions
- Mix 1.5 cups of almond flour, 2 tablespoons of coconut flour and 1 teaspoon baking powder together in a mixing bowl.
- Make the dough: Place 4 ounces of butter, 1 cup of coconut sugar and ¼ teaspoon of salt in a stand mixer with a paddle attachment and beat on medium speed until slightly aerated and creamy, about 2 minutes.
- Whisk 1 egg in a separate bowl and slowly add the egg in, a little at a time, and scraping down the sides as needed, until it is fully incorporated.
- Next turn the speed down to low and add the almond flour blend. Mix only briefly. The flour should be about a third of the way incorporated. Add the ½ cup each chopped pecans, shredded coconut, and dark chocolate chips as well as a ¼ cup cacao nibs. Fold the ingredients in with a spatula until just barely combined.
- Scoop out onto a lined baking sheet and refrigerate for at least 30 minutes.
- Bake: Preheat the oven to 350˚F. Flatten the cookies to about half an inch thick and sprinkle with a little bit of flaky salt.
- Place the tray of cookies in the oven and bake for 8 minutes, then rotate the pans and bake for 8 minutes more. Remove the cookies from the oven and place them on a cooling rack. Enjoy fresh or store in an airtight container for 3-5 days.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.