These cookies will shock and amaze you. They are butter free, oil free and refined sugar free. They are also thick, fat and chunky.....just the way I like my chocolate chip cookies to be. I have a secret to them too....I use pecan butter and cornstarch. The pecan butter makes them amazingly rich and by adding just a bit of cornstarch, it makes them so amazingly tender. They have also been taste tested and approved by my tough critic of a husband and great friends!
These chocolate chip cookies were inspired by my Roasted Pecan Butter recipe I posted yesterday. These are so "buttery" I had to pinch myself. They are so rich, so moist and so full of flavor....without a drop of butter.
You only need 8 ingredients (+salt) to make these amazing Pecan Butter Chocolate Chip Cookies!
This ingredient is the absolute star and simply cannot be replaced!
The secret to these cookies is the pecan butter and cornstarch. The flavor rivals a typical buttery cookie that is achieved from roasted pecans. The touch of cornstarch gives them a phenomenal tender bite.
Note: This recipe is from my previous blog, The Healthy Flavor, that I transferred over to this blog for the convenience of my readers, so this recipe does have gluten. I started this blog October 2013 and all recipes from that date forward are all gluten-free and oil-free.
- 1 cup roasted pecan butter (Click on the link to see how to make this. Pecan butter is creamier and oilier than other nut butters, so I wouldn't recommend subbing anything. Do not use storebought, it has added oils and will not work!)
- ½ cup whole wheat pastry flour
- 2 tablespoons cornstarch
- ¼ cup plus 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt (depending on how much you added when you make the pecan butter, this may need to be adjusted)
- ¾ cup vegan chocolate chips plus extra to stick on the top if desired
- Tip: The key to getting these as chunky and thick is to follow the exact steps. You must chill the dough first and also only divide the dough into no more than 14 cookies. If you make more than that, they won't be as fluffy.
- First you will need to make the pecan butter. Do it the day before to save time and so it has completely cooled. You don't want hot pecan butter when making the cookies.
- After making the roasted pecan butter, make sure to measure 1 cup in case you made more than that in the food processor. Add it to a bowl with the syrup and vanilla. Stir until well combined. In a small bowl, sift together the flour, cornstarch, baking powder, baking soda and salt and whisk very well. Make sure there are no lumps.
- Stir the chocolate chips into the flour mixture. Now add the flour into the wet ingredients a small amount at a time, stirring until just combined. Put the bowl into the fridge for 20 minutes to chill only.
- Pre-heat the oven to 375 degrees and line a sheet pan with parchment paper. Depending on how creamy you pulsed your pecan butter, your batter may be a bit crumbly. If so, just press the dough together roughly with your hands by large spoonfuls. Divide the dough into 12-14 cookies only, if you want them thick and fluffy. I added a few extra chocolate chips on top of the cookies too. Do NOT flatten or spread out the dough, leave it piled high. They should bake high and fluffy as in the pictures. I made 3 batches and they all turned out fabulously fluffy. Bake for 11 to 12 minutes or until just starting to turn golden brown around the edges. Mine were perfect just at 11 minutes. Do not over bake!
- Cool 10 minutes and transfer to cool completely on a cooling rack before handling...if you can contain yourself! After they have cooled, place them on a paper towel to drain any extra pecan butter. The pecan butter makes these VERY buttery, so it's best to keep them on a papertowel while storing them.