Chocolate Chip Pecan Cookies

These 1-bowl Chocolate Chip Pecan Cookies are a chewy and delicious cookie packed with equal parts chocolate chips and chopped pecans. They're complete with a soft center and perfectly crisp edges. Vegan.

Course Dessert

Cuisine America, American

Diet Vegan, Vegetarian

Method Oven

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 296kcal

Author Caitlin Shoemaker

Ingredients

1 tablespoon ground flaxseed
2 1/2 tablespoons water
1/2 cup salted vegan butter softened to room temperature (1 stick)
1/2 cup cane sugar
1/2 cup packed brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons cornstarch or sub arrowroot powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon optional
1/2 teaspoon kosher salt
3/4 cup dairy-free chocolate chips or chunks
3/4 cup chopped pecans
Flaky salt for serving (optional)

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F. Spray or line a large baking sheet and set aside. Prepare the flax “egg” by mixing the flaxseed and water well; set aside for at least 5 minutes to let thicken. Combine the chocolate chips and pecans together in a small bowl; set 1/4 cup of the mixture aside, to top the cookie dough before baking.
Cream the Butter: Add the softened butter, cane sugar, and brown sugar to a large mixing bowl or stand-mixer. Use an electric mixer to cream the butter and sugar together on low speed for 3 to 5 minutes, until the butter is smooth, light, and fluffy. Scrape the sides of the bowl with a spatula as necessary.
Wet Ingredients: Add the flax “egg” and vanilla to the bowl and beat again, until the mixture is smooth and combined.
Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, cinnamon (if using), and salt. Mix well until a thick, non-sticky dough forms. Add the chocolate chips and pecans to the batter and fold into the dough using a spatula.
Form the Cookies: Use a cookie scoop or spoon to form 12 cookies with ~3 tablespoons of dough per cookie. Roll each cookie into a smooth ball and space evenly across the prepared baking sheet. Sprinkle the remaining chocolate and pecan mixture across the top of each cookie dough ball, pressing it in slightly so it sticks.
Bake: Bake in the middle rack of the oven for 10 to 12 minutes; the cookies will look puffy and pale, but the bottom edges should be golden.
Cool: Take the cookies out of the oven and carefully “drop” the baking sheet onto the counter a few times to help them deflate. Sprinkle with flaky salt, if desired. Let the cookies rest on the baking sheet for another 10 minutes, where they will deflate fully. Transfer to a wire rack and let cool completely.
Serve & Store: Enjoy the cookies immediately, or store in an airtight container for up to 5 days. You can also store the baked cookies in the freezer for up to 2 months, but I would recommend storing the cookie dough balls instead and baking when desired :)

Notes

Vegan Butter: Different vegan butters will spread differently during baking. I have had success using Country Crock, Earth Balance, and Violife plant-based butter sticks (not spread).
Other Substitutions: The sugar can be swapped for coconut sugar, but the cookies will be darker and color and more dry. I have not tested this cookie with any flour substitutions, but I imagine a gluten-free all-purpose blend would work well!

Nutrition