Sweet and nutty vegan maple pecan chocolate chip cookies! With toasted pecans, maple syrup and dark chocolate chips that are perfectly chewy on the inside and crispy on the outside.
These cookies are decadent and perfect for the festive period! They come together in 25 minutes and need no chilling time!
When it comes to the festive period maple and pecan are some of my favourite foods! The combination is honestly so good, so if you haven’t tried it you must asap!
And what better food to combine with maple and pecan? Chocolate and cookies of course! So so good.
These cookies are easy to make and can be yours in no time! They are based on my original chocolate chip cookies.
The key to delicious tasting pecans is toasting them. It elevates the flavour and makes all the difference, so don’t skip it!
And we aren’t just toasting them. We are toasting them with maple syrup! So good and a great snack, just try not to eat them all before putting them in the cookies!
What you’ll need for maple pecan chocolate chip cookies:
- Maple Syrup
- Vegan butter
- Light brown sugar
- Arrowroot powder
- Plain flour
- Baking Powder
- Vanilla bean paste or essence
- Dark chocolate (bar or chips)
For the chocolate you can either use a dark chocolate bar or dark chocolate chips. I like to use a bar and cut it into chunks because you can use a good quality dark chocolate. Go for around 70% cocoa and just double check it’s vegan.
The arrowroot helps the cookies to bind and rise. You can sub it for cornflour/cornstarch in the same ratio.
How to make maple pecan chocolate cookies:
We are going to start with the pecans. Roughly chop them into similar sizes and then toss in a tbsp of maple syrup.
Place them in the oven for 5-6 minutes until toasted but be careful not to overcook them!
Whilst they are toasting, cream the butter and sugar together until light and fluffy.
Add the maple syrup and vanilla and arrowroot slurry and mix again until combined.
Take the maples out the oven and leave to cool for a couple of minutes. When they are cool to touch chop half of them into smaller pieces. You can leave some chunkier pieces to put on top of the cookies.
Add the baking powder and flour and mix with a wooden spoon or your hands until it forms a dough
Sprinkle over the dark chocolate chunks and pecans and mix until evenly distributed.
Divide the mixture into 4 equal parts. Then make 4 golf ball sized balls out of each quarter. Repeat and you should have 16 cookie balls.
Gently squish them down on lined baking sheets then place an extra pieces of chocolate and pecan on top. This is optional, you can just throw them all into the mix instead.
Place into the oven for 8-20 minutes. They will look a bit undercooked in the middle but they will continue to cook once out. This is critical for chewy cookies or they will cool and be too crunchy.
Leave to cool for a couple of minutes before enjoying a warm perfectly sweet and nutty cookie!
They’re best served warm but will keep for a few days in an air tight container.
So good dunked in a glass of oat milk or creamy hot chocolate!
For more cookie recipes you may enjoy these:
As always if you make these vegan maple pecan chocolate chip cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 100g / 1 cup pecans
- 1.5 tbsp maple syrup
- 115g vegan butter
- 185g light brown sugar
- 2 tbsp maple syrup
- 1 tbsp arrowroot/cornstarch
- 1 tbsp water
- 1 tsp vanilla bean paste or essence
- 200g plain flour
- 1 tsp baking powder
- 100g good quality 70% dark chocolate (bar or chips)
- Preheat the oven to 180C/350F and line two baking sheets with parchment paper.
- Place pecans on a baking sheet and drizzle with 1.5 tbsp maple syrup. Toss to combine and place in the oven for 5-6 minutes. Keep an eye on them to check they don't burn, they should be lightly toasted.
- Cream the sugar and butter in a bowl with an electric mixer until it is pale and fluffy.
- Mix the arrowroot and water in a cup and then add to the bowl along with the vanilla essence and maple syrup and mix again.
- Sift baking powder and flour into the bowl, and mix with a spoon. You may find it easier to use your hands to mix.
- If you are using chocolate bars, cut into chocolate chip sized chunks, you can set some aside to add to the top of the cookies. Chop 3/4 of the pecans into small pieces and add with the chocolate to the cookie mix. Mix until evenly distributed.
- Using your hands, divide the mixture in four. Then divide each part into 4 golf sized balls. You should make 16 in total.
- Place them onto the lined baking sheets (8 on each) making sure to leave enough room for each to spread. Gently push down a little and top with the leftover pecans and chocolate.
- Place in the oven for 8-10 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will cook further when cooling and give that perfect gooey texture inside.
- Sprinkle each cookie with some sea salt.
- For best results eat on the same day but they will keep for 2-3 days in an airtight container.
I used Vitalite vegan butter and green and blacks 70% chocolate.
You can sub arrowroot for cornflour/cornstarch.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 83mgCarbohydrates: 35gFiber: 2gSugar: 16gProtein: 2g
Nutrition information is a rough estimate