Crispy Double Chocolate Chip Pecan Cookies

Jo Zimny


Make sure you warm up your eggs and margarine before using. It makes the cookies come out better.

These are crispy crunchy cookies that will delight anyone who loves chocolate and pecans.


★★★★☆ 1 vote

20 Min
10 Min


  • 1/2 c
    earth balance margarine
  • 1/2 c
  • 1 large
    organic egg
  • 1 tsp
    vanilla or almond extract
  • 1 c
    spelt flour
  • 3 Tbsp
    ghirardelli ground chocolate with cocoa
  • 1/2 tsp
    baking soda
  • 2 Tbsp
    non-dairy milk
  • 1/3 c
    semi-sweet chocolate chips
  • 1 c
    toasted pecans, chopped

How to Make Crispy Double Chocolate Chip Pecan Cookies


  1. Heat oven to 375'F. If you live at 5,000 ft. like I do preheat the oven to 350'F.
  2. In the bowl of an electric mixer beat the Earth Balance and Xylitol until well combined.
  3. Add the egg and vanilla or almond extract and beat again.
  4. In a separate bowl stir the flour, ground chocolate, and baking soda together with a whisk.
  5. Add the milk and four mixture alternately into the earth balance egg vanilla mixture until well incorporated.
  6. Stir in the chocolate chips and pecans.
  7. Using a teaspoon measure drop onto your ungreased cookie sheet.
  8. Bake 7-9 minutes. These can burn so keep an eye on them.
  9. Remove from the oven and let sit for a minute or two, then transfer to a wire rack.
  10. Cool completely so they won't crack. Store in an air tight container.
  11. Enjoy!

Printable Recipe Card

About Crispy Double Chocolate Chip Pecan Cookies

Course/Dish: Candies
Other Tag: Quick & Easy

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