Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, combine the oats, almond flour, protein powder, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together the egg, Greek yogurt, brown sweetener, and vanilla.
Add the wet ingredients to the dry ingredients and stir until everything is well combined.
Fold in the chocolate chips and chopped pecans.
Let the dough rest for 5–10 minutes. This helps the oats absorb some of the moisture and makes the dough easier to shape.
Scoop about 2 1/2–3 tablespoons of dough per cookie onto the prepared baking sheet.
Gently flatten each cookie until it is about 3 inches wide. Because these cookies are butter-free, they won’t spread very much on their own.
Press a few extra chocolate chips and pecan pieces into the tops for that chunky bakery-style finish.
Bake for 13–16 minutes, or until the edges are set and the centers are just lightly golden.
Let the cookies cool on the baking sheet for about 10 minutes before moving them.
Note: For even bigger bakery-style cookies: Double the recipe and scoop larger portions of dough for extra-thick, chunky cookies. You may need to add a few extra minutes to the baking time, so watch for set edges and soft centers.
