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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Or cashew butter? (Also with no added oil)
http://www.naturalia.fr/bio-puree-noix-cajou-300g_4212_1_506.htm
I made them at home with pecan butter that had some cashews in it (though I don’t know the percentage) and that worked quite well! I’ve also made cookies with cashew butter before that I loved!
Thank you!
These are my new favorite cookies of all time – they are incredible beyond belief! I shared them with several people – all of whom were blown away! I am now in Paris and cannot find pecan butter anywhere to make sure! I know you mentioned some substitutions that did not work – are there any that might work? I found a butter is 70% walnut and 30% sesame seeds – any bets if that will work? http://www.naturalia.fr/bio-puree-noix-200g_6386_5_573.htm My guess is almond butter wouldn’t have quite enough fat. Thank you!!
Hi Melinda! Thank you so much for the wonderful feedback! These are my alltime favorite cookies I’ve ever made or had either! I definitely wouldn’t use cashew butter, since it is the driest of all nut butters. Actually, a really creamy almond butter would be best since they have lots of natural oil in them. Just make sure it’s really creamy and not overly thick since the pecan butter is so drippy. You could always decrease the flour by a tablespoon or two in case, to get the same texture of batter and that should work too. I actually have tested this recipe with half pecan butter and half peanut butter and they were excellent, so I think all almond butter would work well. Not sure about the link that you sent, so I think I’d stick with almond butter. Let me know how it turns out with that 🙂
I’ve only had marginal success with vegan baking, but after making these cookies, I feel brilliant in the kitchen. LOL. So rich and well-balanced! Easy peasy, too!
I’ve vowed to stay away from the dessert section in your blog from now on ;), but have my eye on the lentil loaf next.
Thank you for another extraordinary recipe! You are truly gifted!
Caroline-that is so wonderful to hear!! I’m so happy you loved the cookies so much and feel so successful! They really are some of my favorite cookies ever! Thank you so much for your incredibly kind compliments too!
Oh my gosh Brandi, i just made these cookies as practice for my cookie exchange…when i tasted one, my eyes rolled to the back of head….they are soooooooo awesome…and i don’t even make cookies…..Thank you once again for an awesome recipe.
Haha! Awesome Elilta! Thank you so much for making them and I’m so glad you enjoyed them! They are definitely one of the best, if not the best, cookies I’ve ever had!
Just the photo makes me hungry. Do you think arrowroot would sub for the cornstarch?
Hi Letty! It will slightly change the texture, the cornstarch gives them a really tender crispness and arrowroot will make them slightly chewier/drier maybe, but I think it should still work since the pecan butter provides so much moisture. Do you have potato starch? That would be even better. Let me know if you try them!
Oh, my gosh these look fantastic!! As soon as I’m off this cleanse I’m making these! Pecan Butter.. I need that!! xx
These look amazing – really delicious! I wonder if they’d work with spelt flour?
Thank you! Yes, I’m sure spelt flour would work…since it has less gluten than whole wheat pastry flour though, you might not have as much structure or fluff and may need to add a tiny bit more of spelt flour. Try it out and let me know! One other reader had success using a commercial gluten free blend but I haven’t tried it yet.
These look very delicious esp because of the roasted pecan butter, yum!
Thank you Natalie! The pecan butter definitely is the magic and makes them like no other chocolate chip cookie I’ve ever had! I hope you try them 🙂
Best cookies I ever ate, and I cannot believe I made them. I am not a cook by any means, but I followed the recipe and they were amazing. I have been telling everyone about these cookies.
Thank you so much Dixie for the wonderful feedback! I’m so thrilled you enjoyed them. I truly appreciate the support 🙂
Oh. My. Word. These are THE BEST cookies EVER! Seriously amazing. Totally life changing!
Thank you so much! That was the BEST feedback ever too! I believe your husband just left his feedback above and I appreciate you both making my recipe so much. It’s hard to believe they’re vegan huh?! Most people are shocked! Thanks again 🙂
It’s a pleasure to find such ranaotility in an answer. Welcome to the debate.
I made these today. Seriously one of the best cookies I’ve ever had/made. My wife said that they were the best that she’s ever had. This has me super intrigued to try more recipes. The pecan butter, was amazing. Great job.
Thank you so much for the beautiful compliment! You made my day! It means so much that you tried and loved the cookies so much! I agree, the pecan butter is magical in these cookies and a MUST!! Thank you so much for your feedback. I have lots of other cookie recipes too..like double chocolate espresso cookies and 4 ingredient peanut butter cookies you might enjoy 🙂
We definitely will. Our next one is going to be those chocolate cherry muffins. Just wanted to let you know that today we had some friends visiting that had a wheat allergy, so we replaced the flour with Better Batter, and there was really no difference in the cookie. Was a great way to make it Gluten Free as well.
Oh, that’s wonderful news! I make a lot of gluten-free recipes and have been wanting to try to make these as a gluten-free option as well. Thanks for letting me know. I hope you enjoy the muffins too…they are a big hit over here with family and friends…being healthy makes them that much better. Enjoy! Thanks again 🙂
Those look super yummy!
Thank you, they are!
Amazing!! Thanks so much for sharing these, they look delicious!
Thank you so much! I appreciate you visiting my site! 🙂
These look incredible!
Thank you Natalie! They taste incredible too :). Thanks for stopping by!
Hi! I discovered your lovely blog thru Suzanne when she featured these divine cookies. I baked a batch for my sons yesterday (using homemade maple roasted almond butter) and they devoured the whole plate immediately. Thank you for sharing! I look forward to trying more of your recipes.
Oh, wonderful Hannah!! Thank you so much for coming by and letting me know. I truly appreciate that and I’m so happy you all enjoyed them so much! If your boys like peanut butter, I just posted a VERY easy 4 ingredient cookie recipe. You could try sunbutter, if they don’t like peanut butter, because they are both smooth and creamy with no bits in them. That maple almond butter sounds delicious! Thanks again 🙂
I just saw this recipe on other site and confessed to the writer that while I never am tempted by vegan baked goods, these had succeeded. And now here they are again. Cravings overload!
Haha! Yes, I just saw your comment! I PROMISE you wouldn’t know these were missing butter or eggs or traditional sugar. I’ve got a HUGE sweet tooth and been vegan less than a year, so I wouldn’t have believed its possible to bake like this, if I wasn’t testing them myself day in and day out in the kitchen. Roasting pecans makes them so oily, slightly sweet and very buttery tasting, so I decided to purée them and use in my cookie batter instead of oil, literally winging the recipe, and I was blown away how delicious they were. I even had my friends try them who are NOT vegan just so I wasn’t biased. They agreed. They ask for all my desserts and none of them are vegan, none. It’s possible girl!! Try them 🙂
Thanks so much to Suzanne for featuring this recipe over on her incredible blog!! Check it out! http://apuginthekitchen.com/2013/01/20/super-sized-chocolate-chip-cookies/#comments
I will have to try this, these look absolutely delicious. Thank you for posting!
Oh, thank you! Please let me know if you do try them, you won’t be sorry I promise!
Didn’t these turn out just fantastic?? I have to see your pecan butter, what a scrumptious idea! My daughter will love these! xx
Thank you so much Barbara! That means so much to me! They definitely will not disappoint and your daughter or anybody for that matter will not believe they are Vegan! Try the pecan butter..it is 10 million times better and creamier than almond butter 🙂
yum, this vegan recipe for chocolate chip cookies definitely looks and sounds very promising!!
Thank you so much! They have won over every person who has made them…best part? None were vegan! Yay! 🙂 I hope you try them
These cookies look absolutely delicious. I’m glad it’s Thursday night…only a day until I’ll have time try these out!
Thank you so much Erin! They are definitely ranked the best cookie out of my family and friends! The pecan butter gives them so much more depth in flavor than plain old butter. Please let me know if you try them! Thanks again 🙂