Chocolate Chili Pecan Cookies (gluten free)

Sometimes I just want a cookie. Or three. I've been craving cookies this week, and since it's now September, my first instinct was to go straight for the pumpkin. I figured maybe, just this once, I could branch out and try some fall baking that doesn't include pumpkin. (Can that even be done?!)

And, let's be real- my blog is in no shortage of pumpkin recipes. Try some of these if you need a pumpkin fix:

Pumpkin Pie Smoothie 

Paleo Pumpkin Pie  

Sweet and Savory Stuffed Pumpkin

Anyway, about the cookies. They are without pumpkin, but they are still perfectly autumn in every way. The fall flavors of chocolate, chili, cinnamon, dates, and pecans come together to create a deliciously warm and spicy dessert that is perfect for this time of year. Enjoy. 

Chocolate Chili Pecan Cookies

Makes: 12 cookies

Time: 30-40 minutes


  • 2 eggs
  • 3/4 cup dates, pitted and packed down
  • 1/2 cup melted coconut oil
  • 1 tsp vanilla
  • 1/4 cup cacao
  • 1 1/4 chickpea flour
  • 1/2 cup chopped pecans
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1/4 tsp sea salt
  1. Preheat oven to 350 degrees. 
  2. Use a food processor or blender to mix the dates, eggs, coconut oil, and vanilla. You'll want your coconut oil to be melted but not hot, otherwise it will cook the eggs. Make sure the dates are blended well into the mixture, leaving no chunks if possible. 
  3. Stir all the remaining dry ingredients except pecans together in a mixing bowl. Add the wet mixture and stir well. Fold the pecans into the dough. 
  4. Line a baking sheet with parchment paper. Roll the dough into 1.5" thick balls, and then flatten them into 1/4" cookies.
  5. For a softer cookie, bake for about 7-8 minutes. Bake for about 10 minutes if you like them a bit firmer.
  6. Remove from oven and allow to cool 3-5 minutes.

I've found that these little morsels pair wonderfully with a warm chai!