These chocolate chip cookies are soft in the center, lightly crisp on the edges, and packed with rich chocolate and crunchy pecans. Made with almond flour and monkfruit brown sugar, they deliver classic bakery-style flavor with a lower-carb twist—perfect for satisfying sweet cravings without refined flour.
Servings & Timing
Yield: 12–14 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: About 35 minutes
Ingredients List
- 1¼ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed brown sugar (golden monkfruit sweetener)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup Lilly’s chocolate chips
- ½ cup chopped pecans
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, baking soda, baking powder, and salt until evenly combined. Set aside.
Step 3: Cream Butter and Sweetener
In a large mixing bowl, beat the softened butter and brown monkfruit sweetener together until light and fluffy, about 1–2 minutes.
This step helps create soft, tender cookies.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated and smooth.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
Step 6: Fold in Chocolate Chips and Pecans
Using a spatula, gently fold in the chocolate chips and chopped pecans until evenly distributed throughout the dough.
Step 7: Scoop and Shape
Scoop about 1½ tablespoons of dough per cookie and place on the prepared baking sheet. Lightly flatten each cookie with your fingers.
Step 8: Bake
Bake for 10–12 minutes, or until edges are lightly golden and centers are set but still soft.
Step 9: Cool
Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Cookies firm up as they cool.
Additional Notes
- Almond flour cookies are softer than traditional cookies.
- Do not overbake — they continue cooking while cooling.
- Golden monkfruit gives the best brown-sugar flavor.
Dietary Info (Approximate per cookie)
- Calories: 190
- Fat: 16g
- Carbohydrates: 6g net
- Fiber: 2g
- Protein: 4g
Low-carb & gluten-free.
Step-by-Step Cooking Guide
Step 1: Preheat oven and prep pan
Step 2: Mix dry ingredients
Step 3: Cream butter and sweetener
Step 4: Add egg and vanilla
Step 5: Combine wet and dry
Step 6: Fold in chips and pecans
Step 7: Scoop dough
Step 8: Bake until lightly golden
Step 9: Cool and enjoy
Ingredient Details & Substitutions
Almond Flour
- Use finely ground blanched almond flour
- Do not substitute almond meal
Brown Monkfruit
- Mimics real brown sugar flavor
- Can substitute coconut sugar (not low-carb)
Butter
- Unsalted recommended
- Salted butter works—reduce added salt slightly
Chocolate Chips
- Lilly’s keeps it low-carb
- Any sugar-free or dark chocolate works
Pecans
- Add crunch and richness
- Walnuts or almonds also work
Recipe Variations & Serving Suggestions
Extra Chocolate
- Add ¼ cup more chocolate chips
Nut-Free Version
- Omit pecans entirely
Chewy Cookies
- Slightly underbake by 1 minute
Serving Ideas
- With almond milk
- With coffee or tea
- As a low-carb dessert platter
Storage & Make-Ahead
Room Temperature
- Store in airtight container up to 2 days
Refrigerator
- Store up to 5 days
Freezer
- Freeze baked cookies up to 2 months
- Freeze dough balls and bake as needed
FAQs
Q: Why are my cookies soft?
A: Almond flour creates softer cookies by nature — chilling helps firm them.
Q: Can I chill the dough?
A: Yes, chilling 30 minutes gives thicker cookies.
Q: Can I make these dairy-free?
A: Use vegan butter replacement.
Optional Personal Story
These chocolate chip cookies taste like the classic version many of us grew up with—warm, comforting, and loaded with chocolate—but with a modern, low-carb twist. They’re always a hit, even with people who don’t usually eat almond-flour desserts.
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