Chocolate Chip Pecan Cookies

Delicious morsels of chocolate chips and pecans are nestled in soft and chewy chocolate chip pecan cookies. Make a double batch and freeze some for later!

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 15

Resting Time: 5

Total Time 40

Servings cookies

Calories 180kcal

Author Marly McMillen

Equipment

Ingredients

1 cup vegan butter, softened
1 cup brown sugar
½ granulated sugar
1 teaspoon vanilla extract
1 tablespoon ground flax seeds
1 tablespoon cornstarch
3 tablespoons water
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 ¾ cups dairy-free chocolate chips
1 cup pecans

Cups - Metric

Instructions

Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.
Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugars and beat again until light and fluffy. Finally, add the flax, cornstarch, water, and vanilla and beat again to combine.
In a separate bowl combine the flour, baking soda, baking powder and salt. Stir to combine.
Pour the flour mixture into the butter mixture and stir to combine.
Roughly chop the pecans, leaving a few mostly intact. Reserve some pecans and chocolate chips to press into the tops of cookie dough balls.
Stir in the chocolate chips and some of the chopped pecans to the batter.
Drop rounded tablespoons of the dough onto an ungreased cookie sheet, approximately 1 to 2" apart from the others. Press reserved chocolate chips and pecans on top. Bake for 9 to 11 minutes.
Remove the baked cookies from the oven and use a spatula to transfer to a wire rack for cooling.
Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 2 weeks. They can be frozen for up to 2 months.

Nutrition