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Today I'm proud to introduce my Browned Butter Pecan Chocolate Chip Cookies – a treat that promises to transport you to vegan cookie nirvana!

Imagine taking a bite into a cookie that's a perfect harmony of salty-sweet, where luscious chocolate chips meld seamlessly with the earthy, toasty tones of pecans and the crunch of salted pretzels. YUM!

Side on shot of a stack of 4 vegan chocolate chip pecan cookies with the top two cut in half to reveal their fudgy center.Pin
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📖 Recipe Overview

  • Simply Made With Pantry Staples - Chances are, you already have most of what you need to make these chewy chocolate chip cookies with pecans.
  • Salty-Sweet - The nutty depth of browned vegan butter perfectly complements the earthy richness of pecans. The crunch of pretzels add an extra salty kick, and luscious chocolate chunks melt into every bite, ensuring this chocolate chip pecan cookie recipe is truly unforgettable. 
  • Perfect for Sharing - Whether you’re plotting a bake sale, hosting a holiday cookie swap, or simply want to brighten your neighbor’s day, these chocolate chip with pecan cookies are a surefire hit.

🧾 Ingredients Needed

As promised, you only need simple ingredients to make these chocolate chip and pecan cookies. Here’s what to grab:

Ingredients needed to make vegan pecan chocolate chip cookies measured out into bowls on a wooden table with text overlay.Pin

Ingredient Notes

  • Vegan Butter - Make sure you’re reaching for block-style butter sticks such as Violife block or flora plant butter, not spreadable margarine from a tub, and don’t forget the extra tablespoon to toast your buttered pecans!
  • Brown Sugar - You can use either light or dark brown sugar, depending on how pronounced you want the molasses flavor to be. You’re also welcome to use muscovado sugar for a less-processed alternative.
  • Pecans - I suggest you reach for pecan pieces rather than expensive “fancy pecan halves” — save those for showstoppers like my caramel pecan cheesecake!
  • Granulated Sugar - If you live in the US, make sure to reach for organic cane sugar to ensure it’s vegan-friendly.
  • Vegan Greek-Style Yogurt - This acts like eggs, helping to bind the batter while imparting some fat into the dough. You’re also welcome to use vegan skyr, or regular unsweetened soy or coconut yogurt.
  • Vanilla Extract - For rich, aromatic warmth. You can use an equal amount of vanilla paste if you prefer.
  • Cinnamon - I love the warmth of cinnamon in these cookies, but if you’re more of a purist, you’re welcome to omit it.
  • Vegan Chocolate - I suggest using bar chocolate cut into chunks for the meltiest texture. I use "milk" style, but you can use white, semi-sweet, or dark if you prefer.
  • Pretzels - While optional, I find that pretzels add an extra layer of texture and a certain je ne sais quois to these pecan and chocolate chip cookies.
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🥣 How To Make Chocolate Chip Pecan Cookies

Browned butter in a saucepan with a silver spoon taking some out to show the deep golden brown color.Pin

Step 1: Brown the vegan butter in a saucepan over medium heat. Constantly stir until the butter turns a golden brown color and there is a nutty buttery aroma.

Browned butter and brown sugar in a mixing bowl after whisking.Pin

Step 2: In a large mixing bowl, whisk together the browned butter and brown sugar. Set aside for 5 minutes.

Pecans toasting in the saucepan with an extra tab of butter.Pin

Step 3: Toss the pecans in the same saucepan over medium heat for 3-5 minutes until lightly toasted. Remove from the heat and set aside to cool.

Yogurt, vanilla, and granulated sugar added to the bowl with the brown sugar and browned butter.Pin

Step 4: Add granulated sugar, vegan yogurt, and vanilla to the brown butter and sugar mixture and whisk to combine.

Dry ingredients added to the vegan browned butter cookie dough.Pin

Step 5: Fold in the dry ingredients using a spatula until almost mixed through but there are still some streaks of flour.

Chocolate chunks, toasted pecans, and broken pretzels added to the dough.Pin

Step 6: Fold in around ¾ toasted pecans, chocolate chunks, and pretzels until just combined. Cover the bowl with the cookie dough with some clingfilm or a plate and chill in the fridge for 30 minutes.

Small scoops of vegan browned butter pecan cookie dough on a parchment lined baking sheet topped with extra pecans, chocolate chunks and pretzels.Pin

Step 7: Use a cookie scoop to separate the dough into 9 portions. Place the cookie dough balls on the lined sheets - be careful to leave at least 2.5 inches of space between each ball of dough as they will spread whilst baking!

Cookie sheet after baking off the vegan pecan chocolate chip cookies. Pin

Step 8: Bake the cookies for 10-12 minutes. Then use a large cookie cutter or glass to carefully round off and shape the edges of the hot cookies.

🥨 Variations

While I think this recipe for chocolate chip pecan cookies is superlative, there are plenty of ways for you to make it your own:

  • Pecan White Chocolate Cookies - While I prefer milk chocolate next to the pecans and pretzels, dairy-free white chocolate is a fun substitute! You’re also welcome to mix and match multiple types of chocolate if you like.
  • Swap Your Nuts - Try using chopped walnuts, hazelnuts, or even peanuts for a different experience.
  • Add-Ins - Feel free to go full kitchen-sink with these vegan pecan chocolate chip cookies. The combo of nuts, chocolate, and pretzels is lovely, but consider adding even more interest to the mix with dried fruits, cereal, or seeds.

💬 FAQs

Are pecans good in chocolate chip cookies?

In my humble opinion, pecans are excellent in chocolate chip cookies. They add a rich, nutty flavor and a delightful crunch, complementing the sweetness of the chocolate perfectly.

What makes cookies chewy instead of crispy?

These cookies are chewy instead of crispy due to their higher moisture content. This comes from using ingredients like brown sugar, and Greek yogurt, and a higher ratio of wet to dry ingredients. Additionally, underbaking cookies slightly can also contribute to a chewier texture, which I happen to love.

What’s the best way to store these pecan chocolate chip cookies?

Once cool, transfer the cookies to an airtight container. They will keep well at room temp for about 5 days. If you’d like to extend their life, they freeze well for up to a month.

Alternatively, feel free to freeze balls of cookie dough to bake off whenever you get a homemade cookie craving! The dough should keep well for up to a month.

45 degree angle shot of 6 vegan pecan chocolate chip cookies on a piece of parchment.Pin

🍪 More Vegan Cookies

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Vegan Brown Butter Chocolate Chip Pecan Cookies

5 from 12 votes
PREP TIME: 20 minutes
COOK TIME: 12 minutes
Chilling Time: 30 minutes
TOTAL TIME: 1 hour 2 minutes
Servings: 9
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Description

These rich, chunky, and chewy Vegan Pecan Chocolate Chip Cookies are bolstered by the delectable, nutty flavor of plant-based browned butter. Better yet, these salty-sweet treats come together with simple, easy-to-find ingredients that are probably already in your pantry.

Ingredients

  • 150 g (5.3 oz) vegan butter (block-style), + 1 tbsp for frying *see note 1
  • 110 g (½ cup) soft brown sugar
  • 130 g (1 ⅓ cups) pecans
  • 135 g ( cup) granulated sugar
  • 40 g (2 tbsp) vegan Greek-style yogurt or skyr, or regular unsweetened soy or coconut yogurt
  • 2 teaspoon vanilla extract
  • 200 g (1 ½ cups + 2 tsp) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g (4.23 oz) vegan chocolate , I use "milk" style, cut into chunks
  • 40 g (½ cup) pretzels, optional

Instructions

  • Brown butter: Add 150g of vegan butter to a saucepan over medium heat. Constantly stir the mixture for approximately 5 minutes, until the butter turns a golden brown color and there is a nutty buttery aroma. Do not leave it on the heat any longer as it will burn very quickly.
  • Add the brown sugar to a large mixing bowl and pour the browned butter on top of it while still warm. Whisk well and set aside for 5 minutes. There's no need to wash the saucepan.
  • Toast the pecans: Add another tablespoon of vegan butter to the saucepan and add in the pecans. Toss them over medium heat for 3-5 minutes until lightly toasted. Remove from the heat and set aside to cool.
  • Make the cookie dough: To the bowl with the brown butter and brown sugar, whisk in the granulated sugar, followed by the yogurt and vanilla.
    In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir the dry ingredients so that they are mixed evenly.
  • Add the dry ingredients to the wet ingredients and fold them together using a spatula until there almost mixed through but there are still some streaks of flour. Then fold in around ¾ toasted pecans, chocolate chunks, and pretzels until just combined. Reserve the other ¼ of the mix-ins for topping the cookies.
    Cover the bowl with the cookie dough with some clingfilm or a plate and chill in the fridge for 30 minutes.
  • Preheat your oven to 175°C (347°F) while the cookie dough is chilling. Line 2 large baking trays with some parchment paper.
  • Use a 2.4"/6cm cookie scoop or ice cream scoop to separate the dough into 9 portions. Place the cookie dough balls on the lined sheets - be careful to leave at least 2.5 inches of space between each ball of dough as they will spread whilst baking!
    Stud the cookies with most of the remaining chocolate chips and chocolate chunks (saving a few pieces for when they come out of the oven).
  • Bake the cookies for 10-12 minutes. Then use a large cookie cutter or glass to carefully round off and shape the edges of the hot cookies. Let the cookies sit on the baking trays for 5 minutes to cool slightly. If you want big chocolatey pools, you can add more chocolate chunks to the tops of the cookies while they are warm.
  • Carefully slide the sheet of parchment paper with the cookies off of the tray and onto a cooling rack to cool to room temperature.
  • Storage: Once cool, transfer the cookies to an airtight container. They will keep well at room temp for about 5 days. If you’d like to extend their life, they freeze well for up to a month.

Notes

  1. Vegan Butter - Use block-style buttery sticks such as Violife block or flora plant butter, not spreadable margarine from a tub.
  2. Swap Your Nuts - Try using chopped walnuts, hazelnuts, or even peanuts for a different experience.
  3. Add-Ins - Feel free to go full kitchen sink with a combo of nuts, chocolate, pretzels, dried fruits, cereal, or seeds.
  4. Stud the tops. Reserving some mix-ins to add to the cookie tops right before and after baking will result in extra indulgent treats.

Nutrition

Serving: 1cookie | Calories: 495kcal | Carbohydrates: 58g | Protein: 5g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 2g | Sodium: 355mg | Potassium: 115mg | Fiber: 3g | Sugar: 34g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
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Recipe Rating




8 Comments

  1. 5 stars
    I made these as part of a gift for a colleague. They were absolutely delicious. I was a bit nervous about the brown butter (finding vegan butter that browns can be a challenge!) but it worked perfectly.
    I had to use dark chocolate rather than milk chocolate, as I couldn't find any decent vegan milk chocolate, and although they still tasted fantastic I think the milk option would have worked better here; with all the rich flavours the milk chocolate would have been a bit more subtle. I will have to continue searching for good (vegan) milk chocolate in the Netherlands!

    1. Hi Sara,

      Oh that's interesting about the dark chocolate, and that totally makes sense - I can see the dark chocolate flavor taking over the more subtle brown butter! Thanks so much for taking the time to leave your detailed and wonderful review!

  2. 5 stars
    Make these cookies right now!! They are incredible, they are like super elevated chocolate chip cookies! I made mine smaller so it made I think 15-16 cookies. I used unsweetened almond milk yogurt and skipped the pretzels. The only thing I would change it to give the pecans a rough chop next time! Definitely on my repeat bake list!!

    1. Hi Aimee,

      I'm over the moon to hear that you love them so much, thank you so much for your kind and positive review 🙂

  3. 5 stars
    Omg these are soooo good, the browned butter adds such depth and the little bit of cinnamon contrasts the salty pretzels and pecans so nicely. Brilliant 🤤

    1. Hi Jeffrey,

      I'm delighted you loved the recipe! Thank you so much for your lovely feedback 🙂

    1. Hi Efrat,

      I don't recommend making those swaps as they will completely throw off the recipe. Regular flour is needed, you might get away with the monk fruit sweetener but just be prepared that you will end up with a different texture. I'd suggest cutting the recipe back to 1/4 or so if you're giving it a try just to make sure you're happy with the result 🙂