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These Chunky Chocolate Chip Pecan Cookies are what dreams are made of. They’re thick, loaded with chocolate chips and crunchy pecans, and finished with a sprinkle of flaky sea salt that takes them to the next level.
The texture is what makes these cookies truly special. Crispy edges, soft centers, and plenty of chunky bits in every bite. They’re also incredibly easy to make. Melt the butter, whisk in the sugars and applesauce, fold in the flour, stir in the chocolate and pecans, and bake. No chilling required, no mixer needed, just a big bowl and a whisk or spatula. The trick to getting that bakery-style chunky look is to drop the dough in big blobs and resist the urge to flatten them. They spread just enough in the oven to get those crispy edges while staying nice and thick in the middle. If you’re a fan of our Classic Chocolate Chip Cookie recipe, you’re going to love these!
Table of Contents
Why You’ll Love This Recipe
- Thick and chunky. These aren’t flat, thin cookies. They’re big, thick, and loaded with chocolate chips and pecans.
- No mixer needed. Everything comes together in one bowl with just a whisk and a spatula.
- No chilling required. Mix the dough and bake right away. No waiting around.
- Flaky sea salt finish. That sprinkle of salt on top balances the sweetness and adds a gourmet touch.
- Perfect texture. Crispy edges, soft centers, and plenty of chocolate and pecans in every bite.
Ingredients You’ll Need
- Unsalted vegan butter – Two sticks, melted. This is the base of the cookie dough and adds richness. We like to use the Country Crock Homestyle Unsalted Plant Butter.
- Brown sugar and cane sugar – The combination creates the perfect chewy texture and caramel-like flavor.
- Unsweetened applesauce – Replaces eggs and adds moisture. One individual lunchbox cup (about ½ cup) works perfectly.
- Baking soda – Helps the cookies rise and spread.
- Salt – Balances the sweetness in the dough.
- Vanilla extract – A heaping teaspoon adds warmth and depth.
- All-purpose flour – The structure of the cookie. Weigh it (480g) for the most accurate results.
- Chocolate chips – 9 ounces of your favorite vegan chocolate chips. Semi-sweet or dark chocolate both work well. Trader Joe’s has dairy-free chocolate chips!
- Pecan pieces – 1 cup of chopped pecans adds crunch and nutty flavor.
- Flaky sea salt – For topping. This is highly recommended to give your cookies the perfect finishing touch.
Equipment Needed
- Large mixing bowl
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Kitchen scale (optional, but recommended to measure the flour)
Tips for the Best Results
- Melt the butter completely. It should be fully liquid, not just softened.
- Let the dough cool before adding mix-ins. If the dough is too warm, the chocolate chips will melt. Let it cool for a few minutes after mixing in the flour.
- Don’t flatten the dough. Drop big ¼ cup blobs onto the baking sheet and leave them rough and chunky. This creates that bakery-style look.
- Use parchment or a silicone mat. This prevents sticking and makes cleanup easier.
- Rotate the pans halfway through. This ensures even baking and golden edges.
- Salt them immediately. Sprinkle the flaky sea salt on the cookies as soon as they come out of the oven, so it sticks.
- Don’t overbake. The cookies should be golden brown on the edges but still look slightly underdone in the center. They’ll firm up as they cool.
Serving Suggestions
- Warm with vegan ice cream – Serve a warm cookie with a scoop of vegan ice cream on top.
- With coffee or tea – Perfect for dunking in your morning coffee or afternoon tea.
- Cookie sandwiches – Press vegan ice cream between two cookies for an indulgent treat.
- Gift them – Pack them in a box or tin for a thoughtful homemade gift.
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature or warm slightly before serving.
- Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the oven.
- Freezing dough: You can also freeze scooped cookie dough on a baking sheet, then transfer it to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.
Recipe FAQs
Yes! Walnuts, almonds, or hazelnuts would all work well in place of pecans.
Absolutely. Just add an extra ½ cup of chocolate chips if you want to keep the chunky factor.
All-purpose flour works best. Whole wheat flour will make the cookies denser. Gluten-free flour blends may work, but haven’t been tested in this recipe.
Make sure your dough is cool before baking. If the butter is too warm, the cookies will spread more. You can also chill the dough for 15-30 minutes before baking.
Yes! Use about 2 tablespoons of dough per cookie and reduce the bake time to 10-12 minutes.
More Cookie Recipes You May Enjoy:
If you make these Chunky Chocolate Chip Pecan Cookies, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos!
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Chunky Chocolate Chip Pecan Cookies
- Total Time: 28 minutes
- Yield: About 18 Cookies 1x
- Diet: Vegan
Description
These chunky chocolate chip pecan cookies are thick, loaded with chocolate and pecans, and topped with flaky sea salt. Easy to make and perfect for any occasion.
Ingredients
- 2 sticks (1 cup) unsalted vegan butter
- ⅔ cup brown sugar
- ⅔ cup cane sugar
- ½ cup unsweetened applesauce (1 individual lunchbox cup)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping teaspoon vanilla extract
- 480g (about 4 cups) all-purpose flour
- 9 ounces vegan chocolate chips
- 1 cup pecan pieces
- Flaky sea salt, for topping
Instructions
- Melt the butter. In a large bowl, melt the vegan butter completely. Add the brown sugar and cane sugar, whisking until smooth and uniform.
- Add wet ingredients. Add the applesauce, vanilla extract, baking soda, and salt. Whisk until well combined.
- Add the flour. Add the flour about ½ cup at a time, stirring with a spatula after each addition, until a smooth dough forms.
- Cool the dough. Let the dough cool for a few minutes to ensure it’s not too warm.
- Add mix-ins. Stir in the chocolate chips and pecan pieces until evenly distributed throughout the dough.
- Shape the cookies. Drop about ¼ cup-sized blobs of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Do not flatten or smooth them out. Leave them chunky and rough.
- Bake. Bake at 350°F for 13 minutes, or until the edges are golden brown. Rotate the pans halfway through baking for even browning.
- Salt and cool. Immediately sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Butter: Use vegan butter sticks, not tub spreads, for best results.
- Flour: For the most accurate measurement, weigh the flour (480g). If measuring by volume, spoon the flour into the measuring cup and level it off.
- Don’t flatten: Leaving the dough in chunky blobs creates that thick, bakery-style cookie.
- Cooling the dough: This step prevents the chocolate chips from melting when you mix them in.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 Minutes
- Cook Time: 13 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
