These cookies will shock and amaze you. They are butter free, oil free and refined sugar free. They are also thick, fat and chunky…..just the way I like my vegan chocolate chip cookies to be. I have a secret to them too….I use pecan butter and cornstarch. The pecan butter makes them amazingly rich and by adding just a bit of cornstarch, it makes them so tender. They have also been taste tested and generously approved by my tough critic of a husband and great friend, Lesli. For that, I know they are a winner!
These chocolate chip cookies were inspired by my Roasted Pecan Butter recipe I posted yesterday. These are so “buttery” I had to pinch myself. They are so rich, so moist and so full of flavor….without a drop of butter.
I wanted them super thick and juicy…..mission accomplished
Recipe: Makes about 14 cookies, depending on how big you make them
1 cup roasted pecan butter (Click on the link below to see how to make this. Pecan butter is creamier and oilier than other nut butters, so I wouldn’t recommend subbing anything. I made them with peanut butter and the taste was good, but they were more dry and didn’t hold together as well)
1/2 cup whole wheat pastry flour
2 tablespoons cornstarch
1/4 cup plus 2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt (depending on how much you added when you make the pecan butter, this may need to be adjusted)
1/2-3/4 cup vegan dark chocolate chips plus extra to stick on the top if desired
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.
After making the roasted pecan butter here, 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 degrees 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 was perfect just after 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 papertowel to drain any extra pecan butter.
Nutrition per cookie: 297 calories/ 23 carbs/ 3.8g protein/ 22g fat
What are you still looking at the photos for…go make these!