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!
MORE VEGAN CHOCOLATE CHIP COOKIES
- Crispy Vegan Chocolate Chip Cookies
- Grain-free Vegan Chocolate Chip Cookies
- Chocolate Coconut Cookies
- Vegan Oatmeal Chocolate Chip Cookies
- Best Vegan Gluten-free Chocolate Chip Cookies….rated BEST gluten-free chocolate chip cookies by readers!
- Pumpkin Pie Chocolate Chip Cookies
- Cinnamon Hazelnut Chocolate Chip Cookies
- Dark Chocolate Molasses Cookies
- Cashew Butter Chocolate Chip 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 (180g) vegan chocolate chips plus extra to stick on the top if desired
- I use this scale.
NOTE
- For best results, so you get these amazing and fluffy cookies, use a scale following my exact weights listed. You don't need cups to compare, just follow the weights given for the most accurate results as pictured.
- 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, let it cool some, as you don't want it hot or it will melt the chocolate chips. Make sure to measure 1 cup (256g) in case you made more than that in the food processor and add it to a bowl.
- Add the syrup and vanilla. Stir until well combined.
- In a small separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. 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 only 20 minutes to chill.
- Pre-heat the oven to 375°F 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.
- Drop large spoonfuls of the cookie dough (about 3 tablespoons worth) onto the lined pan spaced 2 inches apart, dividing the dough into 12-14 cookies only. If you divide into more, the cookies will be less thick and fluffy like in the photos. 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.
- 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 paper towel while storing them.
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These look terrific! I love chocolate and pecans. These look like a must try!
Thank you so much Victoria! They are really one of the most delicious desserts on my blog. I sure hope you try them!
I made these cookies for the holidays, and they were a huge hit. Everyone LOVED them (even though there were no Vegans). The flavors and textures have more depth than your typical chocolate chip cookie – definitely a good thing. These are our new go-to chocolate chip cookies, and I am happy to have found them because chocolate chip cookies are a commonly-requested treat in my house. They taste amazing alone or with homemade almond milk.
Thank you so much!!! Those are such beautiful compliments. Yes, I find the roasted pecan butter does give it so much more depth of flavor than just using plain old butter and sugar like most recipes. I’m so happy to hear your family loves them so much and I truly appreciate you taking the time and providing feedback!! 🙂
beautiful photos! I like your recipes!
Thank you so much! Thank you for your comment too!
thank you
I LOVE pecans (but had never thought of pecan butter). I will have to give bakign with nut butters a go asap! (I am actually baking traditional amaretti as I type- essentially almond flour)
Oh yes Paola!!! You’re missing out, you’d swear there was real butter in these. Using nut butters is not only healthy but the flavor is remarkable and rich and moist! The pecan butter is by far my favorite because of the smoothness. Enjoy! 🙂 Oh, and I love almond flour…I bake with it all the time!!
Omg!! Delicious!! Had six!
Ha! Awesome Tiffany! I saw your post about it on Facebook and eating 6! They are so buttery and rich and yummy, it’s hard to stop at one. Thanks for sharing my website..I’m so glad you enjoyed them so much 🙂
The look fantastic…. great photos 🙂 I have book marked it because I want to make these 🙂 thanks enjoy your weekend
Thank You so much Thom!! I really enjoyed taking these photos, so thank you. I sure hope you do make them and enjoy them! They really are quite delicious….the pecan butter is a MUST here..,no substitutions! I am so pleased with this recipe 🙂
yummy! do you mind Fedex it over? 🙂
Haha!! You’re not the first person to ask that! 🙂
Ooh I think I learned a few new tricks here, thanks! They look scrumptious!
Oh wonderful!! Thank you so much for that, I appreciate it! They sure were 🙂
These are spectacular! I feel as though I can reach in and take one 🙂
So delicious!
Thank you so much Judy! Oh good, I enjoyed taking these photos! 🙂
Love, love, love! =)
Thank you!! 🙂
They look insanely delicious!!!! tasty!! Fabulous even!!! I will use vegan semi-sweet chocolate chips here!
Aww thanks Sophie…they WERE insanely delicious!! Yes, I used vegan dark chocolate chips…I love dark chocolate but semi-sweet is perfect too! 🙂
🙂
What? Only 12 cookies! Your Uncle Tom will eat those in one sitting……hardly worth heating up the oven for….ha. Sounds delicious though!
Sent from my iPad
Haha! They are extra thick Aunt Peggy, see?!! One is about the equivalent of 2 cookies, so it’s really like 2 dozen cookies. 🙂 I made them twice as thick than all my other cookie recipes. Regardless, I can assure you they’d still be worth it and uncle Tommy would enjoy them! I’ll make them for you next time I see y’all! Love you!
I LOVE the incorporation of the pecan butter. These look soooo good I am literally salivating. I am obsessed with a good chocolate chip cookie!
Thank you so much Brittany!! Salivating is a good sign, haha! The pecan butter really is what makes this cookie so unique and so rich! You gotta try them 😉
Yummy! How unique that they are made with maple syrup instead of sugar.
Thank you Joanie! Yes, the maple syrup gives a wonderful sweet flavor and that great chewiness we all love in a cookie!
oh my gracious. these look flipping fantastic. and I’ve been looking for a not-boring cookie recipe to make as a thank you gift. hello, found it!
Oh thank you so much Erin for such a wonderful compliment and for stopping by! I really appreciate it! I truly hope you and your friend receiving the gift enjoy the cookies as much as we all did!! Let me know 🙂
Brandi,
These cookies look wonderful!!!!!!!!!!! yum!!! I can’t wait to get baking on Friday!!
Thank you so much Alice!! Please let me know if you make them!! 🙂
Ummmm…want!!
🙂
Oh my goshhhh these look AMAZING. Hands down best cookie I’ve seen all week. If only I had pecans in my pantry!! But maybe I’ll try this with peanut butter sometime soon…also, Brandi do you read Oh She Glows? I’m guessing yes because you totally channel her in this post. Ahh! I want these cookies so much. Thick and chewy is how I love em!!
What a compliment!! Thanks Erika!! 🙂 I’m sure they would still taste good with peanut butter but I’m scared they won’t be nearly as moist as I find peanut butter oddly can leave a dry taste when baked. Let me know if you try them but definitely grab some pecans and make them if you can…they really make the cookie. Pecans become VERY oily when roasted, lending a huge buttery taste to the cookies. In fact, this discovery is prompting me to try it in other baked goods! It is remarkable, so they are much oilier than peanut butter. Oh and yes, I’ve recently discovered her blog! Love it!! I love that she uses wholesome ingredients as well and seems to have lots of passion which I love. What do you mean “channel her”? Sorry, I’m really slow, lol!! 🙂
Ah, I know what you mean…you’re right, I have had experiences with kind of dry peanut butter baked goods. I will have to try pecans then!
And I think you “channel her” as in I just get the same kind of upbeat, enthusiastic vibe from your posts as she gives off in her posts. Plus you guys are both enthusiastic about ESPECIALLY super healthy but delicious-looking concoctions 🙂 It’s a good thing! 😉
Aww well thank you so much for that generous compliment then..if I’m reminding you of Angela at Oh She Glows, I’ll gladly take that! She has a hugely successful blog I see!! So, thanks girl!! I’m glad I’m giving off that vibe 🙂
Supersize me takes on a whole new awesome meaning with these cookies 🙂
Cheers
Choc Chip Uru
Yes, thank you Uru! I thought of you when posting these! 🙂
Oh girl! I luv choco chip cookies and white macadmain nut cookies. Yums! Is there veggan white chips?
Thanks! There are no white chocolate chips in these but in case you are asking just for info purposes, yes there are vegan white chocolate chips. 🙂 Look at whole foods. I’m not a huge fan because of the ingredients and sugar amount. But stay tuned because I have a homemade white chocolate recipe coming soon! 🙂
Those look incredible, I just can’t believe what you do without dairy, using the pecan butter as the fat is brilliant. I so love your recipes. Saving and making this!
Thanks so much sweet lady! You’re too kind. I would never have believed what vegan baking can present if I hadn’t become vegan and spent so many hours in the kitchen doing trial after trial to come up with these recipes. These though, unbelievably taste to rich you will be shocked they don’t have butter! I hope you enjoy. I can’t get enough 🙂
You should write a vegan cookbook, there are not enough good vegan recipes out there and you have really perfected the art of cooking vegan. I’m serious!!
Oh girl you just made my day! That means SO MUCH for you to say that because I spend so many hours and trials trying to create these recipes and it can be overwhelming because there are a lot of flops in the kitchen when cooking vegan and gluten free also. Your encouragement means a lot to me. I would love to do a cookbook! I wouldn’t even know where to begin…maybe some day somebody will ask 🙂
Using the pecan butter to sub for butter is brilliant and they are so fat and fluffy unlike so many vegan cookies that are flat and quite frankly taste like cardboard, Anyone that works as hard as you do to perfect their trade should be published, look at it as a service to all those vegans who need you and your great recipes.
You are so sweet…I really appreciate your kind words. That encourages me so much! I agree too….a lot of them taste like cardboard but none of mine do and all my non-vegan friends can attest to that, lol 🙂 Thanks again!