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Coconut Pecan Chocolate Chip Cookies (vegan)

These coconut pecan chocolate chip cookies are soft, chewy, studded with chocolate chips, and so delicious. The coconut and pecans add the yummiest nutty flavor and texture. It's a loaded cookie that is perfect for any party or gathering. 
Print Recipe
cookies close to each other
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes

Ingredients

  • 1 cup coconut oil, hardened (make sure it is cold)
  • 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
  • 1 cup organic brown sugar
  • 1/2 cup pure organic cane sugar
  • 2 tsp vanilla extract
  • 1/4 cup almond milk (or any non-dairy milk)
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 1/2 cup dairy-free chocolate chips or chopped chocolate
  • 1 1/2 cup unsweetened shredded coconut
  • 1 1/2 cup pecans, chopped

Instructions

  • Preheat oven to 350 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper and set aside.
  • Make your flax egg by combining the ground flaxseed with water. Set aside for 5 minutes to thicken.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
  • Using a stand mixer, cream coconut oil and sugars together for about 3 minutes with the paddle attachment. I usually do it at a speed 4 in my Kitchen Aid. Add in the flax egg, vanilla, and almond milk and beat until combined.
  • With the mixer on low, slowly add in the dry ingredients. Add the chocolate chips, shredded coconut, and pecans and pulse the dough a couple of times until the mix-ins are fully incorporated. You can also stir by hand with a spatula if you want. 
  • Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
  • Bake cookies for 10-12 minutes or until the edges are slightly golden brown. It will continue to cook and firm up as it cools. Remove from oven and let cookies cool on the baking sheet for 15 minutes. Sprinkle flaky sea salt on top. Transfer to a wire cooling rack and cool completely.
  • Enjoy! Store in an airtight container on the counter for up to 3 days.
Servings: 26 cookies