Gluten Free Chocolate Chip Cookies

Flourless cookies.jpg

I basically stumbled upon creating this recipe. I made pecan milk (it was delicious!!) and I had ALL of this leftover pecan meal and thought......I need cookies. So, I started to try and come up with a way to transform this leftover pecan meal into chocolate chip cookies. but not just any chocolate chip cookies. Ones that would be low in sugar but also boy-approved. Impossible, right?? Well, I think I crashed through every preconceived notion on this one, folks. These are delicious, low in sugar, and boyfriend-loved. The consistency wasn't too bad, but my pecan meal was definitely more chunky than I would've liked! Blending this dough further in a food processor may help make these even smoother. 

Gluten Free Chocolate Chip Cookies

Addie Roberts | July 18th, 2018

  • Prep time: 15 minutes
  • Cook time: 14-18 minutes
  • Total time: 29-33 minutes

Servings: 12-14 cookies


  • 3 tbsp butter
  • 2 tbsp 100% pure maple syrup
  • 2 eggs
  • 2 cups pecan meal (or another alternative flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/3 cup chocolate chips


  1. Whip together the butter, maple syrup, and eggs.
  2. Add the flour, baking soda, baking powder, and vanilla and mix well.
  3. Once mixed well, stir in the chocolate chips
  4. Spray a baking sheet and form dough into cookie shapes and place on baking sheet. (Makes about 12-14 cookies)
  5. Bake at 375 degrees for 14-18 minutes. (My pecan meal was slightly moist so 18 minutes was good, so bake close to 14 minutes if completely dry)