Vegan Chocolate Chip Cookies with Pecans
Just because you’re vegan, that doesn’t mean you have to miss out on classic chocolate chip cookies. If you’re not a fan of pecans, just leave them out! This versatile, cruelty-free recipe is so delicious, no one has to know they’re vegan.MORE+LESS-
Updated February 21, 2020
cup vegan buttery spread sticks, softened
cup vegan granulated sugar
cup packed vegan brown sugar
cup unsweetened vanilla almond milk
cups all-purpose flour
bag (12 oz) vegan semisweet chocolate chips (2 cups)
Heat oven to 350°F. In large bowl, beat buttery spread, granulated sugar and brown sugar with electric mixer on high speed until creamy. Beat in almond milk and vanilla until well blended. Stir in flour, baking soda, baking powder and salt until dough forms.
Stir in pecans and chocolate chips until well blended. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
Bake 14 to 16 minutes or until edges are light golden brown and set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely, about 20 minutes. Store in tightly covered container.
- Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.
- Vegan buttery spread can be found in the dairy aisle in your favorite grocery store.
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.