Vegan Maple Pecan Chocolate Chip (Print Version)

Chewy vegan cookies with toasted pecans, chocolate chips, and maple syrup.

# List of Ingredients:

01 - 2 cups all-purpose flour

02 - 1 tsp baking soda

03 - ½ tsp salt

04 - ½ cup pure maple syrup

05 - ½ cup coconut oil, melted and cooled

06 - ¼ cup brown sugar or coconut sugar

07 - 1 tbsp ground flaxseed

08 - 3 tbsp water

09 - 2 tsp pure vanilla extract

10 - ¾ cup vegan chocolate chips

11 - ¾ cup pecans, roughly chopped and lightly toasted

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a small bowl, combine ground flaxseed and water. Stir and set aside for 5 minutes to thicken.

03 - In a large bowl, whisk together the melted coconut oil, maple syrup, brown sugar, thickened flax mixture, and vanilla extract until smooth.

04 - In another bowl, whisk together the flour, baking soda, and salt.

05 - Add the dry ingredients to the wet mixture and stir until just combined.

06 - Fold in the chocolate chips and toasted pecans.

07 - Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

08 - Bake for 10-12 minutes, or until the edges are golden and centers are just set.

09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The maple syrup creates this incredible chewy center that keeps cookies soft for days
These accidentally became my most requested recipe at every gathering and potluck

02 -

The dough will feel softer than traditional cookie dough but that is completely normal and necessary for the right texture
Letting them cool on the baking sheet is crucial because they continue cooking and firming up during those 5 minutes

03 -

Weighing your flour instead of using cup measurements will give you the most consistent results every time
Toasting the pecans in a dry skillet for 3 to 4 minutes before adding them makes a huge difference in flavor