Now that we have butter let’s make cookies!
I can’t even guys…I can’t even describe how good these cookies are. They are so soft in the middle. Full of vanilla and cinnamon. And packed with butter pecans and chocolate chips.
I thought I would never release this recipe, I failed batches after batches. One time too thin, one time too hard, one time crumbling, another one not spreading…but I finally nailed it. Slightly crispy on the edges, extra soft in the center, loaded with pecans and chocolate chips, lightly spiced with cinnamon and cardamom, and a bit salty. These cookies are awesome, hence the name. You will never believe these are vegan, gluten-free, and refined sugar-free!
This recipe was set to be released next Sunday but since we are approaching Christmas I figured you guys might want to test it during the holidays, so here it is!
What I absolutely wanted were cookies that spread, because there is nothing better than forming cookie dough balls and see them magically become cookies in the oven.
For the sweetener, I went with coconut sugar and some maple syrup. Maple syrup not only gives them a nice caramel flavor, it also helps them spread more. You start by creaming the coconut sugar, maple syrup, and vanilla extract until light and fluffy. Try using the best quality vanilla extract you can find. I have been trying a few recently to see if there were differences and for some, it’s day and night. The most flavorful I found is actually called vanilla bean paste, it doesn’t really have a paste texture, it’s more like a thick syrup. It has an incomparable aroma and you can definitely tell the difference in baked goods. It’s more expensive than regular vanilla extract though because it contains real vanilla seeds.
Then, to keep the cookies gluten-free, I used brown rice + white rice flours, a tablespoon of tapioca starch, and xanthan gum to prevent them from crumbling. As you know gluten-free baked goods tend to crumble if you don’t add some starches or a gum.
For the spices, you can’t go wrong with cinnamon and cardamom, especially when pecans are involved.
Once you have combined the creamed coconut sugar with the flour and spices, it’s time to fold in the chocolate chips and pecans. You can add pecans as is, but I highly recommend you roast them with some melted vegan butter and coconut sugar before. Pecans will be slightly crunchier and will have a nuttier flavor.
Chill the dough in the refrigerator for at least one hour and form balls. Two tablespoons of dough make the perfect size cookies to me. If you want fat, chewy cookies, form balls. If you want slightly thinner, crispier cookies: form half balls. The choice is up to you, here I made whole balls as you can see above.
Regarding the baking time, 12 minutes in the oven yields cookies that are super soft in the center with crispy edges and top. When you remove the cookies from the oven, they will be very soft. Don’t try to move them and let them cool at least 25 minutes on the baking sheet, they will firm up slightly and will be easier to handle.
To make the cookies pretty, press more chocolate chips and pecans on top of each cookie as soon as you remove them from the oven. Sprinkle with sea salt and enjoy!
I hope you will love these soft-baked pecan chocolate chips cookies. They are soft, chewy, buttery, and loaded with chocolate and pecans.
I wish you all happy holidays!
Let me know in the comments if you try this recipe!
- 1/2 cup (65g) pecans
- 1 tsp (5g) vegan butter
- 1 tbsp (9g) coconut sugar
- 1/2 (70g) cup brown rice flour
- 1/2 (85g) cup white rice flour
- 1 tbsp (8g) tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp salt
- 3/4 cup (105g) coconut sugar
- 1/2 cup + 2 tbsp (142g) vegan butter, softened
- 2 tbsp (30ml) maple syrup
- 1 tsp vanilla extract
- 1/4 cup (45g) dark chocolate chips
- Preheat oven to 300°F. Line a baking sheet with parchment paper and set aside.
- Melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the coconut sugar. Stir until most of the sugar is dissolved.
- Place the pecans in a bowl. Pour the butter over the pecans and stir to coat. Transfer to the baking sheet and bake for 10 minutes. Remove from heat and let cool.
- Whisk the brown rice flour, white rice flour, tapioca starch, baking soda, xanthan gum, cinnamon, cardamom, and salt together until combined. Set aside.
- In a large mixing bowl, beat the softened vegan butter, coconut sugar, maple syrup, and vanilla extract until light and fluffy. You can use an electric mixer, or simply a wooden spoon.
- Add the dry ingredients and mix until combined. Stir in the buttered pecans and chocolate chips. Mix again until pecans and chocolate chips are evenly distributed. Cover the cookie dough with plastic film to touch and chill in the refrigerator for 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Remove the cookie dough from the refrigerator. The dough will still be soft, this is normal. Roll 2 tablespoon-size balls of dough and arrange them 3-inch apart on the baking sheet.
- Bake for about 12 minutes, or until the edges are very slightly golden brown. The cookies will still be very soft but will firm up as they cool. Press down more chocolate chips and pecans on top of the warm cookies and sprinkle with sea salt.
- Let cool at least 25 minutes on the baking sheet before transferring to a cooling rack.
- Cookies are best served the same day if you want them to be crispy on the edges. They will keep covered at room temperature for up to 3 days and become slightly softer.
The dough can be made up to 3 days in advance and stored in the refrigerator. Let sit at room temperature 20 minutes before rolling into balls.
- Serving Size: 1 Cookie
- Calories: 209
- Sugar: 12.7g
- Fat: 12.1g
- Carbohydrates: 24.7g
- Fiber: 0.8g
- Protein: 1.9g