Vegan Pecan Butter Chocolate Chip Cookies. The most amazing rich and buttery cookies but with NO butter or added oil. You have to taste them to truly believe it! Pecan butter does some serious magic.
These pecan butter chocolate chip cookies will shock and amaze you. While they may be without any butter, are oil-free and refined sugar-free, they taste 1000% better than any cookie I’ve had with those ingredients. I also love that they are thick, fat and chunky…..just the way I like my vegan chocolate chip cookies to be. They are like no other cookie out there, they are serious crowd-pleasers.
WHAT MAKES THESE COOKIES SO MAGICAL?
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 and crispy edges.
These chocolate chip cookies were inspired by my Roasted Pecan Butter recipe I posted yesterday. They are so “buttery” I had to pinch myself. It really is hard to believe how these are so rich, so moist and so full of flavor….without a drop of butter.
This ingredient is the absolute star and simply cannot be replaced!
You only need 8 ingredients (+salt) to make these amazing Pecan Butter Chocolate Chip Cookies!
Simply divine.
YOU WILL LOVE THESE PECAN BUTTER CHOCOLATE CHIP COOKIES
I have no doubt you will absolutely love these Vegan Pecan Butter Chocolate Chip Cookies. These are an unconventional way to make classic chocolate chip cookies, but are in fact BETTER. Try them yourself and see! Please, leave feedback below after you make them! Or tag me on Instagram #thevegan8!
I have a ton of Vegan Gluten-free Chocolate Chip Cookies on the blog, check these out!
- Perfect Crispy Chocolate Chip Cookies
- Oat-free Classic Vegan Chocolate Chip Cookies….aka, rated BEST chocolate chip cookies by readers!
- Pumpkin Pie Chocolate Chip Cookies
- Cinnamon Hazelnut Chocolate Chip Cookies
- Dark Chocolate Molasses Cookies
Vegan Pecan Butter Chocolate Chip Cookies
Ingredients
- 1 cup (256g) roasted pecan butter (see NOTE)
- 1/2 cup (64g) whole wheat pastry flour or all-purpose flour
- 2 tablespoons cornstarch
- 1/4 cup plus 2 tablespoons (120g) pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup vegan chocolate chips plus extra to stick on the top if desired
NOTE: Click on the pecan butter link in the post to see how to make this. Pecan butter is creamier and oilier than other nut butters, so it makes a BIG difference in these. Do not use store-bought, unless you find one without added oils
Instructions
- 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.
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.
Beautiful oldie, Brandi! 🙂 I love pecan butter, especially with chocolate — I bet these taste just amazing!
These are awesome!! Third time was a charm!! The second ones were not bad, it’s just I didn’t let the pecans cool enough when I made the butter that when mixing, the chips melted!! :). A new variation?? I was getting use to a new oven and I found a ice cream scoop helped to make them uniformed!! I eat vegan and I’m hoping these will take the place of my hubbies chocolate chip cookies made with white flour and refind sugar!!
Wonderful! Oh yes, definitely let the pecan butter cool first or it will melt the chips! I always keep a batch of pecan butter in my fridge, so it’s cooled and ready to go for recipes. I’m so happy you loved these cookies so much, they are the most popular cookies among my family! Thank you so much for making them!
Whole wheat pastry flour is not gluten free. What flout do I sub?
Hi Charis! Yes, that is correct, this one is not listed as gluten-free. This is one of my oldest recipes from my old blog that I transferred over to this one which I started October 2013, which from that date forward, all recipes are gluten-free. Although, there are very few on the entire blog that have gluten. For this particular recipe, I have not tested it with gluten-free flour, but I believe a reader way above made these with a commercial gluten-free all purpose flour mix with great success, but I personally have not, so I can’t vouch for those results.
I do have another recipe that I just posted, which are also chocolate chip cookies and they are gluten-free and absolutely delicious. Here is the link for those: https://thevegan8.com/2015/05/23/oat-free-vegan-classic-chocolate-chip-cookies/
I made these last night for my husband, and they turned out GREAT! I special ordered a fresh batch of nuts from the Houston Pecan company after I saw this recipe.
The dough and cookies were really quite greasy from the pecans, so next time I might use a little less pecans or more flour. thank you so much – they are delicious!!
SO glad to hear you all loved them! Thank you so much for the feedback! Yes, the pecan butter makes these very, very buttery, which is a great thing, but also a tad messy, lol! That’s why I suggest keeping them stored on a papertowel, it will help to absorb the excess pecan butter 🙂 Thanks so much again!
These were amazing! They tasted so rich and buttery! I will be making these again 🙂
Thank you so much Megan, I’m so happy to hear you loved these and your comment on Instagram and pic were amazing, so glad these are some of the best cookies you’ve ever had, thank you for leaving feedback!
These cookies are absolutely delicious!! I have made them 3 times in the last three weeks! They are perfect for our family because my son has food allergy and I didn’t have to make any substitutions because he is not allergic to any of the ingredients. Both of my kids love these cookies and request these instead of our usual chocolate chip cookies. Thanks to you this is our new favorite cookie!!
That is so awesome to hear Kay! Thank you so much for this amazing feedback! These are all of my family’s favorite cookies too, they are so buttery and rich that they can’t believe they are vegan!
I was craving something sweet and just so happened to have a huge bag of pecans that needed to be used… Making these cookies was the best decision all week for me. I’ve never been a big fan of chocolate chip cookies, but these were phenomenal! I am going to make these for my nonvegan family and show them how delicious vegan food is, free of guilt! Thank you so much for creating this recipe!
Yay, I loved reading this feedback Sara, it made my day! SO thrilled these were such a hit! These literally stop everybody in their tracks when I serve them to family and friends…all non-vegan of course! They are the best chocolate chip cookies I’ve truly ever eaten! I’m so glad you loved them too!
These cookies are delicious. I too ate 4 or more. How many calories is in one?
So glad you loved them Yolanda! I do not have the nutrition on these cookies, but you can input the ingredients into caloriecount.com or fitnesspal and get an estimate.
Literally the BEST cookies I’ve ever had, vegan or not!!!! Thank you for your amazing recipe!!!! ***I did sub the whole wheat flour for very finely ground oats!*** AMAAAAAZING!
Wow, that just made my day! Thank you so much for the feedback Annie! These are absolutely in my top 2 cookies of all time. That pecan butter is just so magical. I love that your sub of oat flour worked so well in place of the wheat, too! I need to try that! I actually wrote a gluten-free version of these to be shared on the blog next year! Thank you again for the feedback!
We absolutely LOVE these cookies! I’m too lazy to make pecan butter and too impatient to wait 20 minutes. We use Georgia Grinders Pecan Butter (available on Amazon.com, GeorgiaGrinders.com and other sites). The only ingredients are pecans and sea salt – no oil. We have made these several times and they have turned out perfect every time!
Hi Jenny! Yay! So very happy to hear that! Oh that is great, yes, as long as you found oil-free, that is perfect. Thank you so much for the awesome review and star rating, I so appreciate it!
Made these and shared with coworkers and family. Everyone loved them. They were so soft and so good. Nobody could believe they didn’t have oil or butter in them. Will definitely be making these again.
Wonderful recipe and I look forward to trying it, granted I can make some substitutions. I have food allergies so I was wondering if I could use: gluten free flour and tapioca starch instead of cornstarch? I also just happen to make some pecan butter for the first time tonight! Pretty much a similar recipe to yours, no added oil! It was also 3 cups of raw pecans to start with. Is end result equivalent to about one whole cup of pecan butter?!
Thanks for any advice/ input!
I have not tested this with gluten-free flour so unfortunately I can’t say whether it would work or not with an all-purpose gluten-free flour and give equal results as the wheat flour. However, I believe you can try using superfine oat flour. Another reader had success doing that. I haven’t tried it personally, but she loved them. Yes, tapioca can be subbed for cornstarch. As long as you measure out the 1 cup of pecan butter, that is good. I believe it makes around 1 1/2 cups, so you will have plenty to make the cookies.