Vegan Chocolate Chip Pecan Cookies - Soft Buttery Plant-Based
Classic chocolate chip cookies made entirely plant-based without sacrificing the beloved chewy texture and rich flavor. Vegan butter creates the perfect tender crumb while almond milk adds subtle nuttiness. Toasted pecans provide earthy crunch alongside generous chocolate chips in every bite. Perfect for vegans, those with dairy allergies, or anyone seeking a lighter cookie option. These bake up golden with slightly crispy edges and soft centers, delivering all the comfort of traditional cookies while being completely dairy-free and egg-free.
Ingredients
- ¾ cup vegan buttery spread sticks, softened
- ⅝ cup vegan granulated sugar
- ⅝ cup vegan brown sugar, packed
- ¼ cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flourgluten-free flour blend2 1/2 cupsgluten-freegluten-free
use 1:1 baking blend with xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup pecans, chopped
- 12 oz vegan semisweet chocolate chips
Instructions
- 1
Heat oven to 350°F
- 2
Beat vegan butter, granulated sugar and brown sugar with electric mixer on high speed until creamy
- 3
Beat in almond milk and vanilla until well blended
- 4
Stir in flour, baking soda, baking powder and salt until dough forms
- 5
Stir in pecans and chocolate chips until well blended
- 6
Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets
- 7
Bake 14 to 16 minutes or until edges are light golden brown and set
- 8
Cool 1 minute on cookie sheets then remove to cooling rack
- 9
Cool completely, about 20 minutes
Tips
Ensure vegan butter is properly softened at room temperature for 30-60 minutes before mixing to achieve the right creamy texture when beaten with sugars.
Don't overbake - cookies will continue cooking on the hot pan after removal, so pull them when edges are just set and lightly golden.
Chill dough for 30 minutes if too soft to handle, especially in warm kitchens, for easier scooping and better shape retention.
Good to Know
Store in tightly covered container at room temperature up to 1 week
Dough can be made 2 days ahead and chilled, or shaped cookies can be frozen up to 3 months before baking
Serve at room temperature with cold plant milk or coffee
Common Mistakes
Use room temperature vegan butter to avoid lumpy cookie dough
Don't overmix after adding flour to prevent tough cookies
Space cookies 2 inches apart to prevent spreading into each other
Substitutions
Vegan Options
Gluten-Free Swaps
use 1:1 baking blend with xanthan gum
FAQ
Can I use regular butter instead of vegan butter?
Yes, regular butter works perfectly as a 1:1 substitute, though the cookies will no longer be vegan. The texture and flavor will be very similar.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies for up to 3 months.
Can I freeze the cookie dough?
Absolutely! Shape dough into balls and freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.