Giant Vegan Chocolate Chip Pecan Cookies 

Giant Vegan Chocolate Chip Pecan Cookies. By Chef Donna Valente. Image of a large plate of chocolate chip cookies stacked on each other.

Giant Vegan Chocolate Chip Pecan Cookies 

Giant Vegan Chocolate Chip Pecan Cookies. By Chef Donna Valente. Image of a large chocolate chip cookies..    Giant Vegan Chocolate Chip Pecan Cookies. By Chef Donna Valente. Image of a large plate of chocolate chip cookies stacked on each other.

Recipe by Chef Donna Valente

Use this recipe for those upcoming holiday parties and cookie exchange parties!

Equipment needed: 

  • Small mixing bowl
  • Large mixing bowl
  • Wooden spoon
  • Whisk
  • Measuring cups: 1 cup, 1/4 cup, 1/3 cup
  • Measuring spoons: 1 teaspoon
  • Rubber spatula
  • Knife
  • Cookie sheet
  • Silicon baking sheet (or parchment paper)
  • Ice cream scoop – 2”
  • Wire rack
  • Oven mitts
  • Optional – electric mixer

 

Ingredients:

  • 2-1/4 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse pink Himalayan sea salt
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) plant butter (no need to soften) = if you are going to use regular butter, this will need to be set out so it is room temperature when you use it
  • 3/4 cup brown sugar
  • 3/4 cup golden vegan granulated cane sugar
  • 2 flax meal eggs (mix 2 tablespoons golden flax seed meal with 6 tablespoons water and let sit for 5 minutes)
  • 1-2/3 cups dairy free semisweet chocolate chips
  • 1 cup chopped pecans
  • Preheat oven to 350 degrees F

Baking Steps:

Step 1: In small bowl, combine flour, salt and baking soda. Set aside.

Step 2: In large mixing bowl, whisk together both types of sugars and plant butter until creamy.

Step 3: In the same large mixing bowl, add vanilla and prepared flax meal egg mixture to current ingredients and mix together. Make sure it is well combined.

Step 4: In the same large mixing bowl, add flour mixture  (small bowl of ingredients) slowly into wet ingredients and mix.

Step 5: Add chocolate chips and chopped pecans to the large mixing bowl. and mix with a wooden spoon until combined.

Close up photo of the batter and ingredients all mixed together with a wooden spoon.

Step 6: Use an ice cream scoop to portion cookies onto silicon baking sheet that is placed on of the cookie sheet (or the parchment paper that is placed on the baking sheet) —only 6 cookie scoops per sheet because they spread, and only one sheet at a time. This means you may have to bake the cookies in batches and do Steps 6-9 multiple times.

Photo of a person's hand and arm using an icecream scoop to put scoops of cookie batter onto a baking sheet that has parchment paper on it.    Photo of 6 ice cream scoops of cookie dough on a baking sheet lined with parchment paper ready to go into the oven and be baked.

Step 7: Bake for 15 minutes until golden brown. Make sure to check your cookies at the 12-minute mark as some ovens run hotter than others and you don’t want them to burn.

Step 8: Use oven mitts to carefully remove baking sheet from the oven and place on a heat-safe surface.

Step 9: Let cookies rest (cool) on the cookie sheet for 10-15 minutes and then transfer to a wire rack to finish cooling.

Photo of 6 cookies cooling on the baking sheet fresh out of the oven.     Photo of six cookies cooling on a baking rack.

Recipe Yields: This recipe makes 15 4” cookies.

Chewy, gooey, crunchy, chocolatey, nutty goodness you won’t believe is vegan!

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