Now that it’s officially fall I’m in full on baking mode. Anyone else? Baking is probably my favorite way to spend time in the kitchen. There’s science involved , the house smells wonderful, and there’s usually something delicious to eat at the end. I just love it. I think my family would agree that baking is their favorite part of my time in the kitchen too especially when the outcome is as good as these Vegan Chocolate Chip Pecan Cookies.
These cookies are seriously everything I’m looking for in a cookie. They are slightly crispy around the edges and perfectly soft and chewy in the middle with lots of gooey chocolate and crunchy pecan pieces throughout. So good! And you wouldn’t know they are vegan by tasting them. They’re every bit as delicious as a conventional cookie. A bold statement maybe, but I feel confident. My hubby took samples to his co workers and they all gave these cookies the non vegan seal of approval. Yay!
Coconut oil is what makes this cookies different than most, even vegan ones. I don’t use vegan butters anymore, so I went with unrefined coconut oil. It worked wonderfully and the cookies are not any oiler than those made with butter. I also used a combination of coconut sugar and maple syrup to sweeten these for a bit of a healthier treat.
Whole wheat flour adds to the nutritional profile without sacrificing taste too. I haven’t tried these with a gluten free blend, but I think a 1:1 all purpose would work equally as well. Gluten free friends, what do you think?
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- 1 cup + 2 tbsp white whole wheat flour
- ½ cup coconut sugar
- ½ cup chocolate chip
- ½ cup pecan halves and pieces
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 2 tablespoon apple sauce
- 1 teaspoon vanilla
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
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Preheat oven to 350 degrees.
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In a bowl combine flour, salt, and baking soda.
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In the bowl of stand mixer or a large bowl to use a hand mixer, mix oil, sugar, and maple syrup for about 1 minute.
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Continue to mix adding applesauce and vanilla. Add flour a little at a time until all of it has been incorporated.
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Add chocolate chips and pecans and fold into dough using a rubber spatula or spoon.
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Drop by rounded spoonfuls onto a nonstick pan. Bake for 10-12 minutes or until bottom of cookie is lightly browned.
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Allow to cool on the pan for a few minutes before removing to cool fully on a wire rack.
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