Vegan Chocolate Chip Pecan Cookies
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.
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Serves: 12
Calories: 218kcal
Ingredients
- 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**)
Instructions
- 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.
Notes
Vegan / Dairy Free / Egg Free
* Use the spreadable kind of vegan dairy free margarine.
** Break each pecan half into halves.
*** If you don’t have enough space on your trays or in your oven to bake all of the cookies in one hit, place the spare dough in the fridge to keep it cool whilst you bake the first batch.
You can also freeze the dough at this stage if you only want to make a 1/2 batch - just roll the dough into balls and place them in a freezer proof bag. If baking from frozen you’ll need to add a few more minutes to the baking time.
Recipe inspired by: USA
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Sodium: 172mg | Fiber: 1g | Sugar: 13g | Net Carbohydrates: 25g
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