Dark Chocolate Pecan Cookies
Happy National Cookie Day everyone! I’ve been wanting to post this recipe for awhile and what better day to do it than today?! These vegan dark chocolate pecan cookies are perfect for the holidays and might be my favorite right now. I go through phases with favorites, but I’m a huge fan of nuts and chocolate in anything. They are crispy on the outside and moist on the inside. Pure perfection people! It’s cookie heaven I’m telling you! Also, feel free to substitute the nuts for a different kind of nut or even dried cranberries. You can also add some unsweetened coconut flakes as well. Your guests (and your belly) will be so happy if you made these for them, I promise!
Dark Chocolate Pecan Cookies
Happy National Cookie Day everyone! I’ve been wanting to post this recipe for awhile and what better day to do it than today?! These vegan dark chocolate pecan cookies are perfect for the holidays and might be my favorite right now.
Print Recipe
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 flax egg (combine 1 Tbsp ground flax + 3 Tbsp water, set aside for 5 minutes)
- 1/2 tsp vanilla extract
- 1 ¼ cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup vegan dark chocolate chunks or chips
- 1 scant cup toasted pecans, roughly chopped
Instructions
- Preheat oven to 375 degrees, move baking rack to middle of oven, and line a large baking sheet with parchment paper.
- Make cookie dough by adding coconut oil, brown sugar, and granulated sugar to a medium sized mixing bowl. Beat until fluffy, or about 2-3 minutes.
- Add flax egg and vanilla and beat until just incorporated.
- Next, add all purpose flour, baking soda, salt, and cinnamon to the oil & sugar mixture. Gradually mix on low until incorporated.
- Next, add dark chocolate chunks or chips and toasted pecans. Mix with a spoon until incorporated.
- Scoop golf ball sized cookies (I used a ice cream scoop) and place on parchment lined cookie sheet. Flatten slightly with hand. Bake at 375 degrees for 8-10 minutes or until the edges are just golden.
- Remove from oven and let cookies sit for 5-10 minutes on the pan. Then place on a cooling rack.
- Enjoy!
Notes
*Dough can be made 2-3 days in advance. Keep in an airtight container and refrigerate until ready to bake.
*Leftovers will keep for 2-3 days in an airtight container. Alternatively, you can also freeze leftovers for up to a month. Reheat in the microwave for 10-20 seconds or until desired temperature.
*Leftovers will keep for 2-3 days in an airtight container. Alternatively, you can also freeze leftovers for up to a month. Reheat in the microwave for 10-20 seconds or until desired temperature.
Servings: 16 cookies
(recipe adapted from Peach and the Cobbler)
