Honey Pecan Chocolate Cookies

by noralewis

Noraeats oatmealcookies

Honey Pecan Chocolate Chip Oatmeal Whole Wheat Cookies

(secretly kind of healthy, still super delicious)

In the words of Esteban, “so fucking bomb.”

Noraeats oatmealcookies

Call me a diva, but I’m a stickler for *fresh* cookies. I don’t want any of that day-old BS. This means that I make cookie dough ahead of time and just bake a few of the cookies directly before I want to eat them. Cookies à la minute.

I also like to make small batches of dough because I am not trying to feed an army. Feel free to double the recipe if you are trying to feed an army, or just a potluck.

These particularly cookies are surprisingly delightful. You can’t even tell there’s whole wheat flour in them.

This recipe was adapted from Oatmeal and Fig Chocolate Chunk Cookies.


  • 1 cup of whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup oats (old fashioned or quick cook, doesn’t really matter)
  • ½ cup unsalted butter, softened (or coconut oil)
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ½ cup chopped pecans (raw, unsalted)
  • ½ teaspoon of cinnamon (optional)


  1. In a medium bowl, whisk together the flour, baking powder, sea salt, oats and cinnamon (optional).
  2. In another, slightly larger bowl, cream (stir rapidly for about a minute) the softened butter (or coconut oil) with the brown sugar and the honey. Next, add the egg and vanilla extract and mix until well combined.
  3. Slowly add the flour mixture into the egg/butter mixture until combined and no lumps remain. Gently stir in the chocolate chips and pecan pieces.
  4. Refrigerate dough for at least 30 minutes. When you’re ready to bake them, preheat the oven to 350 degrees (F).
  5. Using a large spoon, drop 1-2 inch balls of dough on the prepared baking sheet. Bake the cookies for 10-13 minutes or until browned. I think the whole wheat flour and brown sugar makes these cookies brown darker than your average dough. Don’t worry, they don’t taste burnt.
  6. Once fully cooked, remove from the oven and let cool on the baking sheet before gobbling them down with a nice, cold glass of milk. YUMCITY.


  • Get creative! Customize your cookies to your taste or whatever you have in your pantry. Feel free to add dried fruit, flax, coconut flakes, allspice, etc.
  • Adjust the recipe to your dietary needs. Make them “gluten free” with gluten free flour or almond flour.