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Pecan Butter Chocolate Chip Cookies

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Vegan Pecan Butter Chocolate Chip Cookies. The most amazing rich and buttery cookies but with NO butter or added oil. You have to taste them to truly believe it! Pecan butter does some serious magic.

3 pecan butter chocolate chip cookies stacked on each other

These pecan butter chocolate chip cookies will shock and amaze you. While they may be without any butter, are oil-free and refined sugar-free, they taste 1000% better than any cookie I’ve had with those ingredients. I also love that they are thick, fat and chunky…..just the way I like my vegan chocolate chip cookies to be. They are like no other cookie out there, they are serious crowd-pleasers.

WHAT MAKES THESE COOKIES SO MAGICAL?

The secret to these cookies is the pecan butter and cornstarch. The flavor rivals a typical buttery cookie that is achieved from roasted pecans. The touch of cornstarch gives them a phenomenal tender bite and crispy edges.

These chocolate chip cookies were inspired by my Roasted Pecan Butter recipe I posted yesterday. They are so “buttery” I had to pinch myself. It really is hard to believe how these are so rich, so moist and so full of flavor….without a drop of butter.

red bowl of roasted pecan butter

This ingredient is the absolute star and simply cannot be replaced!

Closeup view of pecan butter chocolate chip cookie

You only need 8 ingredients (+salt) to make these amazing Pecan Butter Chocolate Chip Cookies!

Overhead view of cookies on white plate

Simply divine.

2 pecan butter chocolate chip cookies on a plate

YOU WILL LOVE THESE PECAN BUTTER CHOCOLATE CHIP COOKIES

I have no doubt you will absolutely love these Vegan Pecan Butter Chocolate Chip Cookies. These are an unconventional way to make classic chocolate chip cookies, but are in fact BETTER. Try them yourself and see! Please, leave feedback below after you make them! Or tag me on Instagram #thevegan8!

MORE VEGAN CHOCOLATE CHIP COOKIES

Vegan Pecan Butter Chocolate Chip Cookies

Brandi Doming
The most amazing rich and buttery vegan chocolate chip cookies but with NO butter or added oil. You have to taste them to truly believe it! Pecan butter does some serious magic.
5 from 23 votes
Print Recipe Pin Recipe
Course Cookies
Cuisine American
Yields 14 cookies

Ingredients

  • 1 cup (256g) roasted pecan butter (see NOTE)
  • 1/2 cup (64g) whole wheat pastry flour or all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 cup plus 2 tablespoons (120g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3/4 cup vegan chocolate chips plus extra to stick on the top if desired
  • I use this scale.

NOTE: Click on the pecan butter link in the post to see how to make this. Pecan butter is creamier and oilier than other nut butters, so it makes a BIG difference in these. Do not use store-bought, unless you find one without added oils

Instructions
 

  • Tip: The key to getting these as chunky and thick is to follow the exact steps. You must chill the dough first and also only divide the dough into no more than 14 cookies. If you make more than that they won't be as fluffy.
    First you will need to make the pecan butter. Do it the day before to save time and so it has completely cooled. You don't want hot pecan butter when making the cookies.
  • After making the roasted pecan butter, make sure to measure 1 cup in case you made more than that in the food processor. Add it to a bowl with the syrup and vanilla. Stir until well combined. In a small bowl, sift together the flour, cornstarch, baking powder, baking soda and salt and whisk very well. Make sure there are no lumps.
  • Stir the chocolate chips into the flour mixture. Now add the flour into the wet ingredients a small amount at a time, stirring until just combined. Put the bowl into the fridge for 20 minutes to chill only.
  • Pre-heat the oven to 375°F and line a sheet pan with parchment paper. Depending on how creamy you pulsed your pecan butter, your batter may be a bit crumbly. If so, just press the dough together roughly with your hands by large spoonfuls. Divide the dough into 12-14 cookies only, if you want them thick and fluffy. I added a few extra chocolate chips on top of the cookies too. Do NOT flatten or spread out the dough, leave it piled high. They should bake high and fluffy as in the pictures. I made 3 batches and they all turned out fabulously fluffy. Bake for 11 to 12 minutes or until just starting to turn golden brown around the edges. Mine were perfect just at 11 minutes. Do not over bake!
  • Cool 10 minutes and transfer to cool completely on a cooling rack before handling...if you can contain yourself! After they have cooled, place them on a paper towel to drain any extra pecan butter. The pecan butter makes these VERY buttery, so it's best to keep them on a papertowel while storing them.
Keyword peanut butter chocolate chip cookie pancakes, vegan chocolate chip cookies

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Comments

    • The Healthy Flavor

      Thanks so much sweet lady! You’re too kind. I would never have believed what vegan baking can present if I hadn’t become vegan and spent so many hours in the kitchen doing trial after trial to come up with these recipes. These though, unbelievably taste to rich you will be shocked they don’t have butter! I hope you enjoy. I can’t get enough 🙂

      Reply

    • The Healthy Flavor

      Oh girl you just made my day! That means SO MUCH for you to say that because I spend so many hours and trials trying to create these recipes and it can be overwhelming because there are a lot of flops in the kitchen when cooking vegan and gluten free also. Your encouragement means a lot to me. I would love to do a cookbook! I wouldn’t even know where to begin…maybe some day somebody will ask 🙂

      Reply

      • apuginthekitchen

        Using the pecan butter to sub for butter is brilliant and they are so fat and fluffy unlike so many vegan cookies that are flat and quite frankly taste like cardboard, Anyone that works as hard as you do to perfect their trade should be published, look at it as a service to all those vegans who need you and your great recipes.

        Reply

    • The Healthy Flavor

      You are so sweet…I really appreciate your kind words. That encourages me so much! I agree too….a lot of them taste like cardboard but none of mine do and all my non-vegan friends can attest to that, lol 🙂 Thanks again!

      Reply

    • The Healthy Flavor

      Thanks! There are no white chocolate chips in these but in case you are asking just for info purposes, yes there are vegan white chocolate chips. 🙂 Look at whole foods. I’m not a huge fan because of the ingredients and sugar amount. But stay tuned because I have a homemade white chocolate recipe coming soon! 🙂

      Reply

  4. erika

    Oh my goshhhh these look AMAZING. Hands down best cookie I’ve seen all week. If only I had pecans in my pantry!! But maybe I’ll try this with peanut butter sometime soon…also, Brandi do you read Oh She Glows? I’m guessing yes because you totally channel her in this post. Ahh! I want these cookies so much. Thick and chewy is how I love em!!

    Reply

    • The Healthy Flavor

      What a compliment!! Thanks Erika!! 🙂 I’m sure they would still taste good with peanut butter but I’m scared they won’t be nearly as moist as I find peanut butter oddly can leave a dry taste when baked. Let me know if you try them but definitely grab some pecans and make them if you can…they really make the cookie. Pecans become VERY oily when roasted, lending a huge buttery taste to the cookies. In fact, this discovery is prompting me to try it in other baked goods! It is remarkable, so they are much oilier than peanut butter. Oh and yes, I’ve recently discovered her blog! Love it!! I love that she uses wholesome ingredients as well and seems to have lots of passion which I love. What do you mean “channel her”? Sorry, I’m really slow, lol!! 🙂

      Reply

      • erika

        Ah, I know what you mean…you’re right, I have had experiences with kind of dry peanut butter baked goods. I will have to try pecans then!

        And I think you “channel her” as in I just get the same kind of upbeat, enthusiastic vibe from your posts as she gives off in her posts. Plus you guys are both enthusiastic about ESPECIALLY super healthy but delicious-looking concoctions 🙂 It’s a good thing! 😉

        Reply

    • The Healthy Flavor

      Aww well thank you so much for that generous compliment then..if I’m reminding you of Angela at Oh She Glows, I’ll gladly take that! She has a hugely successful blog I see!! So, thanks girl!! I’m glad I’m giving off that vibe 🙂

      Reply

  7. erin

    oh my gracious. these look flipping fantastic. and I’ve been looking for a not-boring cookie recipe to make as a thank you gift. hello, found it!

    Reply

    • The Healthy Flavor

      Oh thank you so much Erin for such a wonderful compliment and for stopping by! I really appreciate it! I truly hope you and your friend receiving the gift enjoy the cookies as much as we all did!! Let me know 🙂

      Reply

  10. Peggy McNees

    What? Only 12 cookies! Your Uncle Tom will eat those in one sitting……hardly worth heating up the oven for….ha. Sounds delicious though!

    Sent from my iPad

    Reply

    • The Healthy Flavor

      Haha! They are extra thick Aunt Peggy, see?!! One is about the equivalent of 2 cookies, so it’s really like 2 dozen cookies. 🙂 I made them twice as thick than all my other cookie recipes. Regardless, I can assure you they’d still be worth it and uncle Tommy would enjoy them! I’ll make them for you next time I see y’all! Love you!

      Reply

    • The Healthy Flavor

      Thank You so much Thom!! I really enjoyed taking these photos, so thank you. I sure hope you do make them and enjoy them! They really are quite delicious….the pecan butter is a MUST here..,no substitutions! I am so pleased with this recipe 🙂

      Reply

    • The Healthy Flavor

      Ha! Awesome Tiffany! I saw your post about it on Facebook and eating 6! They are so buttery and rich and yummy, it’s hard to stop at one. Thanks for sharing my website..I’m so glad you enjoyed them so much 🙂

      Reply

    • The Healthy Flavor

      Oh yes Paola!!! You’re missing out, you’d swear there was real butter in these. Using nut butters is not only healthy but the flavor is remarkable and rich and moist! The pecan butter is by far my favorite because of the smoothness. Enjoy! 🙂 Oh, and I love almond flour…I bake with it all the time!!

      Reply

  20. Jenna77

    5 stars
    I made these cookies for the holidays, and they were a huge hit. Everyone LOVED them (even though there were no Vegans). The flavors and textures have more depth than your typical chocolate chip cookie – definitely a good thing. These are our new go-to chocolate chip cookies, and I am happy to have found them because chocolate chip cookies are a commonly-requested treat in my house. They taste amazing alone or with homemade almond milk.

    Reply

    • The Healthy Flavor

      Thank you so much!!! Those are such beautiful compliments. Yes, I find the roasted pecan butter does give it so much more depth of flavor than just using plain old butter and sugar like most recipes. I’m so happy to hear your family loves them so much and I truly appreciate you taking the time and providing feedback!! 🙂

      Reply

    • The Healthy Flavor

      Thank you so much Erin! They are definitely ranked the best cookie out of my family and friends! The pecan butter gives them so much more depth in flavor than plain old butter. Please let me know if you try them! Thanks again 🙂

      Reply

    • The Healthy Flavor

      Thank you so much Barbara! That means so much to me! They definitely will not disappoint and your daughter or anybody for that matter will not believe they are Vegan! Try the pecan butter..it is 10 million times better and creamier than almond butter 🙂

      Reply

  27. Shut Up & Cook

    I just saw this recipe on other site and confessed to the writer that while I never am tempted by vegan baked goods, these had succeeded. And now here they are again. Cravings overload!

    Reply

    • The Healthy Flavor

      Haha! Yes, I just saw your comment! I PROMISE you wouldn’t know these were missing butter or eggs or traditional sugar. I’ve got a HUGE sweet tooth and been vegan less than a year, so I wouldn’t have believed its possible to bake like this, if I wasn’t testing them myself day in and day out in the kitchen. Roasting pecans makes them so oily, slightly sweet and very buttery tasting, so I decided to purée them and use in my cookie batter instead of oil, literally winging the recipe, and I was blown away how delicious they were. I even had my friends try them who are NOT vegan just so I wasn’t biased. They agreed. They ask for all my desserts and none of them are vegan, none. It’s possible girl!! Try them 🙂

      Reply

  28. Hannah

    Hi! I discovered your lovely blog thru Suzanne when she featured these divine cookies. I baked a batch for my sons yesterday (using homemade maple roasted almond butter) and they devoured the whole plate immediately. Thank you for sharing! I look forward to trying more of your recipes.

    Reply

    • The Healthy Flavor

      Oh, wonderful Hannah!! Thank you so much for coming by and letting me know. I truly appreciate that and I’m so happy you all enjoyed them so much! If your boys like peanut butter, I just posted a VERY easy 4 ingredient cookie recipe. You could try sunbutter, if they don’t like peanut butter, because they are both smooth and creamy with no bits in them. That maple almond butter sounds delicious! Thanks again 🙂

      Reply

  32. nburgart

    5 stars
    I made these today. Seriously one of the best cookies I’ve ever had/made. My wife said that they were the best that she’s ever had. This has me super intrigued to try more recipes. The pecan butter, was amazing. Great job.

    Reply

    • The Healthy Flavor

      Thank you so much for the beautiful compliment! You made my day! It means so much that you tried and loved the cookies so much! I agree, the pecan butter is magical in these cookies and a MUST!! Thank you so much for your feedback. I have lots of other cookie recipes too..like double chocolate espresso cookies and 4 ingredient peanut butter cookies you might enjoy 🙂

      Reply

      • nburgart

        We definitely will. Our next one is going to be those chocolate cherry muffins. Just wanted to let you know that today we had some friends visiting that had a wheat allergy, so we replaced the flour with Better Batter, and there was really no difference in the cookie. Was a great way to make it Gluten Free as well.

        Reply

    • The Healthy Flavor

      Oh, that’s wonderful news! I make a lot of gluten-free recipes and have been wanting to try to make these as a gluten-free option as well. Thanks for letting me know. I hope you enjoy the muffins too…they are a big hit over here with family and friends…being healthy makes them that much better. Enjoy! Thanks again 🙂

      Reply

  34. Dixie Louviere

    Best cookies I ever ate, and I cannot believe I made them. I am not a cook by any means, but I followed the recipe and they were amazing. I have been telling everyone about these cookies.

    Reply

    • The Healthy Flavor

      Thank you! Yes, I’m sure spelt flour would work…since it has less gluten than whole wheat pastry flour though, you might not have as much structure or fluff and may need to add a tiny bit more of spelt flour. Try it out and let me know! One other reader had success using a commercial gluten free blend but I haven’t tried it yet.

      Reply

    • brandi.doming@yahoo.com

      Hi Letty! It will slightly change the texture, the cornstarch gives them a really tender crispness and arrowroot will make them slightly chewier/drier maybe, but I think it should still work since the pecan butter provides so much moisture. Do you have potato starch? That would be even better. Let me know if you try them!

      Reply