Vegan Chocolate Chip Pecan Cookies

Dessert, Vegan

These Vegan Chocolate Chip Pecan Cookies are a healthy dessert that you will enjoy making as much as you will enjoy eating.  I used some tasty, non-dairy chocolate chips and crushed pecans, along with some other key ingredients in making these cookies.  The cookies were light, crunchy and delicious!

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.


If you’d like to see some great kitchen essentials, like a really handy cookie scoop, check out the ones I use at https://adriennesclassicdesserts.com/shop

 

Vegan Chocolate Chip Pecan Cookies
Ingredients:
1 Cup of pecans
1.5 Tablespoon of sugar free maple syrup
185g of coconut sugar
115g of vegan butter
2 Tablespoons of sugar free maple syrup
1 Tablespoon of arrowroot or cornstarch
1 Tablespoon of water
1 Teaspoon of vanilla bean paste
200g all-purpose flour, BobsRedMill
1 Teaspoon of baking powder
1 Cup of nondairy dark chocolate chips
Directions:
-Preheat the oven to 350F/180F and line 2 baking sheets with parchment paper.
-Place the pecans on a baking sheet and drizzle with 1.5 tablespoons of sugar free maple syrup.  Toss and combine and place in the oven for 5 to 6 minutes.  Keep an eye on them to make sure they don’t burn and are lightly toasted.
-Cream the sweetener and butter in bowl with an electric hand mixer until it’s fluffy and a little lighter in color.
-Combine the arrowroot and water in a cup and then add to that the bowl along with vanilla bean paste and sugar free maple syrup.  Combine Ingredients.
-Sift the dry ingredients, the baking powder and flour into a bowl, mix well.  Then add some chocolate chips, you can also add set some aside to add to the top of the cookies.  Chop 3/4 of the pecans into small pieces and add with the chocolate to the cookie mix.  Mix well to combine.  Then use your hands, divide the mixture in four.  Then divide each part into 4 golf sized balls.  It’s about 12 to 16 balls.
-Then place them on a lined baking sheet with parchment paper.  Make sure to spread them evenly.  Gently push down a little and top with the leftover pecans and chocolate.
-Put in the the oven for 8-10 minutes or according to your oven.  They may still look soft and gooey in the middle.  Don’t leave them in to long.  Once removed grim the oven, they will cook further when cooling and give that perfect texture.  Enjoy!

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