When you’re navigating certain allergies or sensitivities, it can be tough finding good recipes! These gluten free dairy free chocolate chip pecan cookies are a delightful treat that will satisfy any sweet tooth. Each bite is the ideal balance of sweet chewy cookie, rich chocolate, and crunchy pecans.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – For this recipe, I recommend Country Crock plant butter sticks with avocado oil or olive oil. Earth Balance dairy-free sticks also work.
- Gluten-free flour – You can use any gluten-free all-purpose style blend. I personally like the King Arthur Measure-for-Measure option. But you can use whichever blend you happen to have on hand. Just be sure it’s a blend designed as a 1-1 substitute for all-purpose flour.
- Pecans – You’ll use pecan two ways in this recipe – by grinding some into a coarse flour, as well as adding chopped pecans (along with chocolate chips) as an add-in.
- Chocolate chips – You’ll want to look specifically for a dairy-free version as most brands contain dairy. However, there are several safe options on the market these days, including Enjoy Life dark chocolate morsels and Nestle Allergen Free Morsels.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by making your ground pecans. You want to add pecans to a mini food processor or blender, and pulse several times until a coarse flour-like mixture forms. Do not process too long or you’ll end up with pecan butter (never a bad thing, haha, but not what you want for this recipe).
Now that you’ve got that ready along with all your other ingredients, it’s time to make the cookie dough. Cream together the dairy-free butter and brown sugar.
Add the egg and vanilla, and mix again until everything is light and fluffy.
In another mixing bowl, combine all the dry ingredients: the gluten-free flour, ground pecans, rolled oats, salt, baking soda, and baking powder.
Mix the dry ingredients with the wet ingredients, then fold in the chocolate chips and chopped pecans.
Portion out the cookie dough onto the parchment-lined baking sheets using a cookie scoop or heaping tablespoon.
Bake those for about 10 to 12 minutes, then let ‘em cool on the pan. Your scrumptious dessert awaits!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes. Shape the cookie dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to an airtight container or bag. When ready to bake, place the frozen dough balls on a baking sheet and add a few extra minutes to the baking time.
Store the cookies in an airtight container or zip top bag at room temperature for up to 4-5 days. If you want to keep them longer, store in the freezer for up to three months.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, these cookies are dairy free and wheat/gluten-free.
This recipe does contain tree nuts (as pecans are a major component), eggs (in the large egg used), and soy (in the Country Crock Plant Butter Sticks). While the pecan and eggs aren’t easy to modify in this recipe, you can make it soy-free by using a different soy-free butter option.
More Dairy Free Gluten Free Desserts
If you’re looking for more desserts that are both dairy free and gluten free, be sure to give one of these a try:
- Tahini oatmeal cookies
- Gluten free dairy free pumpkin bread
- Dairy free gluten free vanilla cake
- Gluten free raspberry muffins (vegan-friendly)
- Ginger cookies
I hope you enjoy these dairy free gluten free chocolate chip pecan cookies! They’re one of my husband’s favorite options. If you get a chance to try it, feel free to leave a recipe rating or comment below.
Chocolate Chip Pecan Cookies (Gluten Free and Dairy Free)
Ingredients
- ½ cup dairy-free butter, softened (1 stick; recommend Country Crock Plant Butter sticks or Earth Balance)
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend (recommend King Arthur Measure for Measure)
- ¾ cup pecans, ground (see notes)
- ½ cup certified gluten-free rolled oats
- ¼ tsp salt
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ¾ cup dairy-free gluten-free chocolate chips recommend Enjoy Life
- ⅓ cup chopped pecans
Instructions
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Preheat oven to 360 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter and brown sugar.
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Add the egg and vanilla extract, mixing the ingredients until light and fluffy.
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In another large mixing bowl, combine the gluten-free flour, ground pecans, rolled oats, salt, baking soda, and baking powder.
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Pour the dry ingredients into the bowl with the wet ingredients. Stir until combined, then fold in the chocolate chips and chopped pecans.
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Portion out the cookie dough onto the parchment-lined baking sheets using a cookie scoop or heaping tablespoon. Bake for 10-12 minutes, or until cooked through and golden brown around the edges. Let cool on the pan, then enjoy.
Recipe Notes
- To make ground pecans (aka pecan meal or pecan flour), add ¾ cup of pecans to a mini food processor or blender cup. Process in short bursts to create a coarse flour. Do not process too long, or you will end up with pecan butter.
Nutrition analysis (per cookie): 153 calories, 10 g fat, 4 g saturated fat, 85 mg sodium, 16.5 g carbohydrate, 2 g fiber, 9.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 2%, Iron: 11%, Potassium: 2%
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