Can I use a different nut?

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.

Can I use a different type of flour?

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.

Why do my cookies spread too much?

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.

Can I make these smaller?

Yes! Use about 2 tablespoons of dough per cookie and reduce the bake time to 10-12 minutes.

Chunky Chocolate Chip Pecan Cookies

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

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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