These vegan chocolate chip pecan cookies are deliciously chewy with crisp edges and a gooey centre. They’re easy to make, use just one-bowl and are full of melty chocolate chips and caramelly pecan pieces.
Your search for the perfect vegan chocolate chip cookie ends here! These bad boys are an absolute treat – gooey in the middle, crisp around the edges and full of melty dark chocolate chips.
They’re quick and easy to make, are made using just one bowl and 9 ingredients and they bake in 10 minutes! If you’ve been following along on Instagram you will likely have had creative input into the development of these cookies. By popular request, they contain pecans – which have a subtle caramel flavour and add even more delicious chewiness!
Enjoy them warm with a glass of oat milk for the ultimate dairy free and egg free treat.
What you’ll need to make these vegan chocolate chip pecan cookies
Here’s what you’ll need:
Refrigerated items: Spreadable dairy free margarine (we used Vitalite).
Pantry items: Soft light brown sugar helps to give these cookies their delicious chewiness along with golden syrup. You’ll also need vanilla extract, plain flour, bicarbonate of soda and salt.
The tasty extras: You’ll need some dark chocolate chips (we recommend 70% cocoa) and pecans. You can use a bar of dark chocolate instead of chocolate chips if that’s what you’ve got on hand, just roughly chop it up.
Tips for making these chocolate chip pecan cookies
Mixing in the dry ingredients: Once you’ve creamed together the sugar, syrup and vanilla you’ll stir in the flour, bicarbonate of soda and salt. Don’t over mix at this stage – just mix enough to bring the ingredients together.
Baking: You want to bake these cookies for around 10-11 minutes until the edges are just starting to go golden but the middle is still pale. This will give you the crisp around the edge-gooey in the middle texture. These cookies firm up as they cool so don’t over bake them.
Chilling: We have tested this recipe both with and without chilling the dough and both work well. We bake straight from the bowl without chilling (as long as cold margarine has been used). If you are baking in batches due to limited oven or tray space then pop the remaining dough in the fridge whilst you are waiting to bake it, don’t leave it out at room temperature.
Freezing: One of the great things about this recipe is you can freeze the dough in balls and then when you fancy a cookie or two, just pull them out, pop them on a lined baking tray and bake until they’re golden around the edges and pale in the middle. They will take a few extra minutes to bake compared to the usual version of this recipe.
Storing: These cookies are best enjoyed the same day so if you don’t want to have a full batch we recommend freezing the dough balls and baking fresh on the day you want to enjoy them. If you do have spare baked cookies store them in an airtight container at room temperature.
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Loved these Vegan Chocolate Chip Pecan Cookies? Here are some more delicious vegan sweet treats to try
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The Video Recipe:
The Chocolate Chip Pecan Cookies Recipe:
Vegan Chocolate Chip Pecan Cookies
- 120 g dairy free margarine (cold*)
- 110 g soft light brown sugar
- 20 g golden syrup
- 2 tsp vanilla extract
- 165 g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 100 g 70% dark chocolate chips
- 40 g pecans (roughly broken into pieces**)
- Preheat the oven to 175°C fan (195°C conventional / 385°F / gas mark 5) and line two large trays with non-stick baking paper.
- Beat the margarine, sugar, golden syrup and vanilla with a wooden spoon until it is light, creamy and fluffy.120 g dairy free margarine, 110 g soft light brown sugar, 20 g golden syrup, 2 tsp vanilla extract
- Gently stir in the flour, bicarbonate of soda and salt until just combined. Don’t over mix.165 g plain flour, 1/2 tsp bicarbonate of soda, 1/4 tsp salt
- Add the chocolate chips and pecan pieces. Stir to combine.100 g 70% dark chocolate chips, 40 g pecans
- Use a small ice cream scoop or tablespoon to scoop out 12 cookies. Place them on the lined trays with plenty of space in between them.***
- Bake for 10-11 mins until the edges have just started to turn golden but the centre is still pale.