Small Batch Chocolate Chip Pecan Cookies
Small batch chocolate chip pecan cookies are soft and tender cookies bursting with pecans and chocolate chips all while being vegan with a gluten free option.
Servings: 12 cookies
Equipment
- Mixer
- baking sheet
Ingredients
- 1 tbsp ground flax meal
- 3 tbsp filtered water
- 6 tbsp vegan butter room temperature
- ⅓ cup organic brown sugar packed
- ⅓ cup organic cane sugar
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour or measure for measure gluten-free flour leveled and spooned
- 1 tsp baking soda
- ¼ tsp finely ground sea salt
- ½ cup chopped pecans
- ½ cup chocolate chips vegan
Instructions
- Be sure your oven rack is centered in the oven, preheat to 350 F° and prepare two baking sheets with pachment paper.
- In a bowl, stir together the flax meal and water and then set it aside to gel, about five minutes. In a large mixing bowl, beat the butter using a handheld mixer until light and fluffy and then add in the brown sugar and cane sugar and continue beating until smooth and creamy, about 1 minute. Add in the flax mixture and vanilla and stir until well incorporated. Set aside.
- In another mixing bowl, stir together the flour, baking soda, baking powder and salt and then add half of it to the butter mixture and mix until almond combined and some flour spots remain. Add in the chopped pecans and chocolate chips and mix until incorporated.
- Separate the dough into 12 evenly sized balls. Place the balls on the baking sheets about 2-3 inches apart.
- Bake the cookies for 10-12 minutes and the edges are golden. For softer cookies, bake for 10 minutes and crispier cookies, baking for 12 minutes. Let the cookies cool on a cooling rack for before serving.
Notes
Once these cookies are baked, they keep at room temperature in an airtight container for up to 5 days or they can be placed in an airtight freezer-friendly container and frozen for up 3 months.