Vegan Pecan Butter Chocolate Chip Cookies
The most amazing rich and buttery vegan chocolate chip cookies but with NO butter or added oil. You have to taste them to truly believe it! Pecan butter does some serious magic.
Servings: 14 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.