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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 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 296kcal
Author Caitlin Shoemaker



  • 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 :)


  • 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!


Calories: 296kcal | Carbohydrates: 38g | Protein: 2g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 221mg | Potassium: 96mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg