Double Chocolate Chip Pecan Cookies

Valentine's Day Double Chocolate Chip Pecan Cookies via Nutritionist in the Kitch // Gluten & Diary Free!I’m a lover of all things chocolate.

Dark chocolate that is. I don’t know what it is about chocolate….or women and chocolate actually. It’s quite amusing that in my 6 years of nutritional consulting, I’ve worked with hundreds of women and I can confidentily say at least 75% of them indicated “chocolate” on their intake forms under “what foods do you crave?”… or “what do you do to manage your stress?”.

While not all chocolate is created equal, I am happy to say that dark chocolate does have many health benefits … read about it here in a whole post I did dedicated to chocolate (yes, I did that).

Valentine's Day Double Chocolate Chip Pecan Cookies via Nutritionist in the Kitch // Gluten & Diary Free!

So… for the (few) men who are reading this… for Valentine’s Day this year… bake your lady love some amazing Double Chocolate Chip Pecan Cookies and you’ll be earning some major brownie points.. no pun intended. 

And for all my beautiful single ladies out there, put on some jazzy music, dance around your kitchen, and bake these amazing cookies for yourself! Self-love/self-care can never be under-rated especially when it involves dark chocolate!

Valentine's Day Double Chocolate Chip Pecan Cookies via Nutritionist in the Kitch // Gluten & Diary Free!

These cookies are a simple and healthy combination of gluten free flour, cocoa powder, coconut oil, coconut palm sugar (a wonderful sweetener option that is unrefined and low on the glycemic index), and chia seeds!

To amp up the cookies with more deliciousness, texture, and health I added in dark chocolate chips (allergen free), omega rich pecans, and naturally sweet dates which add a caramel-like chew to every bite!

Valentine's Day Double Chocolate Chip Pecan Cookies via Nutritionist in the Kitch // Gluten & Diary Free!

The combination of rich chocolate, crunchy pecans, soft dates, and melty chocolate chips is divine and really, for a cookie that lacks anything refined or artificial, it’s a contender to any bakery cookie out there!

So instead of stopping by the grocery store bakery for some of those sprinkle covered, heart shaped, hydrogenated oil filled, sugary Valentine’s cookies (you know the exact ones I’m talking about… I can picture them in their plastic clamshell container right now!) take 15 quick minutes to bake a batch of these for your loved ones or yourself!

Valentine's Day Double Chocolate Chip Pecan Cookies via Nutritionist in the Kitch // Gluten & Diary Free!Are you a fan of dark chocolate? What is your favourite way to enjoy it? Does Valentine’s Day mean “chocolate day” to you too?? I’d love to hear about it in the comments below! 

Double Chocolate Chip Pecan Cookies
Prep time
Cook time
Total time
Serves: 15
  • ¾ cup all-purpose gluten free flour
  • ¼ tsp xanthan gum (unless it is included in your gluten free flour)
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ⅓ cup coconut palm sugar
  • pinch of salt
  • 1 tbsp chia seeds + 3 tbsp water (or use 1 egg for non-vegan)
  • ⅓ cup room temperature coconut oil
  • 1 tsp pure vanilla extract
  • ½ cup dark chocolate chips
  • ½ cup finely chopped pitted dates
  • ¼ cup chopped raw pecans
  1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
  2. Make the 'chia egg' by whisking the chia seeds and water in a small bowl. Let sit for 10 minutes to thicken.
  3. In a large bowl whisk together the soft coconut oil and coconut sugar.
  4. Add the chia egg (or regular egg, if using), vanilla extract, baking soda, salt, and mix until well combined.
  5. Add the flour, xanthin gum, and cocoa powder to the wet mixture and mix until combined. Fold in the chocolate chips, chopped dates, and chopped pecans. .
  6. Place large dollops of batter on the cookie sheet and flatten to ½ inch thick. Make 15 cookies.
  7. Bake in the preheated oven for 10 to 12 minutes.

Recipe inspired by Radiant Rachels


Have a wonderful rest of the week!


Nutritionist in the Kitch

Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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      • I tried them with the dates and they’re fantastic! I actually put the dates in my magic bullet instead of chopping by hand to save time. The only thing that I wasn’t able to accomplish in this recipe was getting them to spread like I see in your pictures, even though I flattened them before I put them in the oven and also halfway through the bake time. By the way, will they keep well if I freeze the extras? Thanks!

        • Hey Kristin! Thanks for the comment, great idea putting the dates in the bullet! Hmm I’m surprised they didn’t flatten as much, hopefully they still tasted great! They might be a little dry after freezing once you thaw them out, but they should still taste ok!

          • I froze them just for a day and then took them into work with me…they were still super soft! Everyone loved them, even the people that said they normally don’t like gluten free! 🙂

  • Everyday is a good day for chocolate! 🙂 Hey Christal, since I’m not gluten intolerant, can I substitute my organic whole wheat flour instead of the gluten free flour?