Pecan Chocolate Chunk Cookie

Dessert

Mar 25

This recipe was inspired by a cookie I had in Santa Fe at one of my favorite little brunch spots, not far from the Georgia O’Keeffe Museum, called La Mama. It was a pecan chocolate chip cookie—crispy on the outside, yet moist and chewy on the inside. Not only was it mind-blowingly good, but it was also grain-free, which is right up my alley. I was shocked to learn it was made without any flour other than pecan meal.

When I got home, I headed straight to the kitchen to create my own Amalgam Kitchen version—and this is what we came up with. These cookies truly hit the spot. Kids love them too. They’re paleo, low in sugar, and about as healthy a treat as you can get. I incorporate the paleo flour we developed (you can find the recipe here). That said, whenever I’m back in Santa Fe, I still grab a couple from the cookie jar at La Mama.

Pecans are high in protein and are said to help stabilize blood sugar. They also contain vitamin E, polyphenols, magnesium, zinc, and manganese.

Makes 16 / Preparation Time 15 / Refrigeration Bake Time 12-14 minutes/ Cooling time 10 minutes /Total Time about 40 minutes

Gather

1/2 cup homemade paleo flour (60 g)

1 cup pecan meal (100–110 g)

1/3 cup pecan butter (80 g) – any nut butter will work

1/2 cup vegan butter (113 g) – or substitute regular butter or ghee

2 eggs

1 teaspoon vanilla extract

1/2 cup coconut sugar (100 g), plus 2 tablespoons

2 tablespoons monk fruit sweetener

1/4 teaspoon salt

1 teaspoon baking soda

1/2 cup chopped pecans (60 g)

1/2 cup chocolate chips or chunks (85 g), plus extra for topping

Flaky sea salt, for finishing

Make

In a large bowl, beat the butter, eggs, coconut sugar, and monk fruit until well blended. Add the vanilla extract, flours, nut butter, salt, and baking soda, and mix until fully combined. Fold in the chopped pecans and chocolate until evenly incorporated.

Prepare two baking sheets with silicone mats or parchment paper. Using a large cookie scoop, form dough balls (about 8 per sheet), spacing them apart to allow for spreading.

Place the baking sheets in the refrigerator for at least 1 hour.

Preheat the oven to 350°F. Bake for 12–14 minutes, rotating the trays halfway through. When rotating, gently bang the trays on the counter to help create a flatter cookie.

Once baked, sprinkle with flaky sea salt and let cool on the trays for at least 10 minutes before transferring to a wire rack to cool completely.