Salted Chocolate Chunk Cookies with Toasted Pecan Flour (Gluten free, dairy free)

Finally, chocolate chunk cookies that are gluten free, grain free, and dairy free, but don’t taste like it! Toasted pecan flour, dark chocolate chunks, pecan pieces, and flaked coconut all come together in swirl of irresistible, chunky cookie goodness. One of my all time favorite cookies!

A few years ago, I published this chocolate chunk cookie recipe that I thought was the best gluten free, grain free cookie out there. Everyone who tried them agreed.

But recently a friend raved about a bakery cookie made with toasted pecan flour and I just couldn’t shake the thought that pecan flour might take my old favorite to another level. And, did it ever!

I’ve perfected the recipe with multiple batches (can’t say I didn’t enjoy that part 😉 ), and tried them out on friends and family.

And it’s unanimous – absolutely, positively the BEST gluten free chocolate chunk cookies ever!

THE BEST GLUTEN FREE CHOCOLATE CHUNK COOKIES

Three things set these cookies apart from other gluten free chocolate chunk cookies:

• They use toasted pecan flour, which is a much better flavor and texture match for a chunky chocolate cookie than the typical almond flour.
• All the stir-ins – chocolate chunks, chopped pecans, and coconut flakes – work with the texture of the nut flour instead of against it, so you get a super chunky and satisfying cookie that doesn’t feel like an “alternative” recipe. It’s just an amazing cookie loaded with flavor and texture.
• Using palm shortening instead of butter or coconut oil prevents spreading so you get that irresistible crispy on the outside, soft and chocolaty on the inside effect.

HOW TO MAKE SALTED CHOCOLATE CHUNK COOKIES WITH TOASTED PECAN FLOUR

Don’t let the extra step of making your own pecan flour stop you from trying these. It takes a little extra time, but is easy and will be SO worth it when you taste them!

Start by toasting the pecans and pulsing most of them them in a food processor to make the pecan flour. Cream the wet ingredients, then add the dry. Then chop the remaining pecans and a bar of dark chocolate, and fold into the batter.

Use a mini cookie scoop to place large, heaping scoops of the cookie batter onto a parchment lined pan. Smooth out the edges of each scoop a bit with your hands if needed.

Bake at 350 for 14-18 minutes, or until the edges are slightly firm and the surface just begins to brown. You’ll think the centers are too soft, but they’re not – they’ll firm up as the cookies cool.

Remove the cookies and sprinkle immediately with sea salt (optional).

TIPS FOR MAKING SALTED CHOCOLATE CHUNK COOKIES WITH PECAN FLOUR

• Toasting the pecans for the pecan flour is an absolute must for the flavor. It really only takes a few minutes longer, so don’t skip it!
• Don’t overbake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
• Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. This keeps the bottoms from getting soggy, as can happen with nut flour cookies.
• Feel free to sub milk chocolate, semi sweet, or a blend of chocolates in place of the dark chocolate. (Milk chocolate bars typically have dairy in the ingredients, so avoid these if you’re dairy free)
• Make sure you use heaping mini scoops – about 50% more batter than a level mini scoop. That’s the key to get nice, thick cookies with that moist, chocolaty middle!
• The kosher salt sprinkle is optional.
• You can freeze the batter or the baked cookies in zipper bag or airtight container.

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Salted Chocolate Chunk Cookies with Toasted Pecan Flour

Finally, chocolate chunk cookies that are gluten free, grain free, and dairy free, but don't taste like it! Toasted pecan flour, dark chocolate chunks, pecan pieces, and flaked coconut all come together in swirl of irresistible, chunky cookie goodness. One of my all time favorite cookies!

5 from 23 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, dairy free, Gluten free, grain free

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 26 Cookies

Author: Dena Norton

Equipment

• ▢
  Stand mixer or electric beaters
• ▢
  Mini cookie scoop

Ingredients

• ▢ 10 Tbsp Palm Shortening (1/2 cup + 2 Tbsp)
• ▢ 1/2 cup organic sugar
• ▢ 1/2 cup organic brown sugar
• ▢ 2 Tbsp pure maple syrup
• ▢ 2 large eggs
• ▢ 4 tsp pure vanilla extract
• ▢ 4 cups pecan halves
• ▢ 10 Tbsp coconut flour (1/2 cup + 2 Tbsp)
• ▢ 1/2 cup finely shredded coconut, unsweetened
• ▢ 1 tsp baking soda
• ▢ 1 tsp sea salt
• ▢ 1 tsp cinnamon
• ▢ 6 oz chopped dark chocolate (2 bars, 3 oz each - I like 70% dark chocolate)
• ▢ kosher salt or other course salt for sprinkling (optional)

Instructions

• Preheat the oven to 350 degrees. Spread all 4 cups of pecan halves evenly between two rimmed baking sheets and toast for 8-10 minutes.
• Set 1 cup of the toasted pecans aside and pulse the remaining 3 cups in a food processor until they're the texture of coarse crumbs. I have a standard size food processor and find it best to pulse them in two batches. Do not overdo it or you'll have pecan butter!
• Cream the palm shortening, sugars, and maple in a stand mixer. Add eggs and vanilla and continue to beat until smooth.
• In a separate bowl, stir together the pecan flour, coconut flour, shredded coconut, baking soda, sea salt, and cinnamon. Add this mixture to the wet and stir with a wooden spoon until well combined.
• Roughly chop the reserved pecan halves as well as the dark chocolate bars, then fold them into the batter.
• Use a mini cookie scoop to transfer large, heaping scoops of the batter to a parchment linked baking sheet. (I fill the scoop about 150%). If needed, use your fingers to help smooth out any rough edges on the mounds of scooped batter.
• Bake for 14-18 minutes, or until the surface is just begins to brown and is slightly firm to the touch. It may seem like they're not quite because the centers will still seem too soft, but they'll continue to firm up as they cool.
• Remove cookies from the oven and immediately add a very light sprinkle of kosher salt. This is optional so if you're not a sea salt and chocolate fan, just skip this step.
• Allow cookies to cool on pan for 10 minutes (I set a timer), then transfer to a wire rack to cool completely.

Notes

• Toasting the pecans for the pecan flour is an absolute must for the flavor. It really only takes a few minutes longer, so don’t skip it! 
• Don’t overbake these. You’ll be tempted to leave them in the oven longer because the center will feel a bit too soft but, I promise, they’ll firm up as they cool.
• Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. This keeps the bottoms from getting soggy, as can happen with nut flour cookies. 
• Feel free to sub milk chocolate, semi sweet, or a blend of chocolates in place of the dark chocolate. (Milk chocolate bars typically have dairy in the ingredients, so avoid these if you're dairy free)
• Make sure you use heaping mini scoops – about 50% more batter than a level mini scoop. That’s the key to get nice, thick cookies with that moist, chocolaty middle!
• The kosher salt sprinkle is optional.
• You can freeze the batter or the baked cookies in zipper bag or airtight container. 

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