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Have you heard? It’s finally cookie season! There’s no better way to start this festive season than with these vegan dark chocolate pecans cookies. They’re warm, cozy, soft and, perfectly sweet. Grab a glass of oat milk and fall in love with these vegan holiday cookies.
All about these Vegan Dark Chocolate Pecan Cookies
- chewy
- packed with pecan and dark chocolate
- very easy to make!
- these cookies can be frozen too
What you’ll need to make these vegan holiday cookies
- all purpose flour
- light brown sugar
- granulated sugar
- vanilla extract
- salted vegan butter
- flaxmeal
- baking soda
- ground cinnamon
- salt
- dark chocolate
- toasted pecans
- cornstarch
How to make vegan dark chocolate chip pecan cookies
- Make a flaxegg by combining flaxmeal with water.
- Toss chopped dark chocolate with a little all purpose flour.
- Beat both sugars with the softened butter.
- Mix in the flaxegg and vanilla extract.
- Sieve the all purpose flour, cornmeal, baking soda, ground cinnamon and salt into the wet ingredeints.
- Mix together until combined.
- Fold in the toasted pecans and flour covered chocolate.
- Cover with a plate, and refrigerate for 2-3 hours.
- Remove from the fridge, roll into 1 1/2 tbsp balls. Poke the cookie dough balls with a few more toasted pecan bits and chocolate.
- Bake for 13-14 minutes.
- Enjoy warm!
The secret to having the prettiest cookies
Have you ever baked a batch of cookies and all the filling are hidden in the centre of the cookie? Me too!! The secret to having the ingredients on the show is simply poking the cookie dough balls with a few of the ingredients. That’s it!
Have your cookies ever come out of the oven and the shape is uneven? Grab a cookie dough cutter. Make sure it’s bigger than the baked cookies or any slightly larger ring. And as soon as the cookies come out of the oven, place the ring around a cookie and move in a gentle circular motion. Watch the video tutorial below for a visual!
Prefer to watch over read?
FAQ’s
Yes!
Yes!
Yes! Before or even after baking them. If freezing before baking, bring back to room temp before baking. If freezing baked cookies, bring back to room temp before eating.
Room temp for 3-5 days. Refrigerated for a week.
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Ingredients
- 113 g salted vegan butter (softened )
- 100 g light brown sugar
- 50 g granulated sugar
- 1 tsp vanilla extract
- 2 tsp flaxmeal + 3 tsp hot water
- 154 g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 1/2 tsp cornflour
- 110 g chopped vegan dark chocolate (plus more for decoration )
- 60 g chopped toasted pecans (plus more for decoration )
Instructions
- To make the flaxegg, combine flaxmeal with hot water. Set aside until needed. Beat softened butter with both sugars until light and fluffy. Mix in the vanilla extract and flaxegg. Toss chopped dark chocolate with 1/2 tbsp of the all-purpose flour. In another bowl, shift the remaining all-purpose flour with baking soda, salt and ground cinnamon.
- Combine the butter-sugar mixture with the dry. Fold in the flour-covered dark chocolate and toasted pecans. Cover bowl with a plate, and refrigerate for at least 3 hours (or overnight!).
- Preheat oven to 180°C/356°F. Measure 1 1/2 tbsps of the cookie dough and roll into balls. Place on a baking sheet lined with parchment paper. Leave a 1 or 2-inch gap between each cookie dough ball, as they will spread when baking!
- Bake for 12-14 minutes or until the edges start to golden. Allow to cool on the baking tray for 10 minutes, then transfer onto a cooling rack for another 10 minutes. Sprinkle cookies with a little flaky salt and enjoy!
Nutrition
- Calories: 116
