Chewy Chocolate Pecan Cookies
No eggs and no butter ?!?! 🤯
Yeah, we’re doing it. And honestly, we’re thriving.
Lowkey made this recipe because I don’t eat eggs and I didn’t have butter at home... but here we are. 🍴 Turns out, leaving those out makes these cookies way more budget-friendly and super handy if you’re living abroad (hi, fellow expats 👋) and can’t find specialty ingredients you usually bake with.
These chewy chocolate pecan cookies are soft, rich, and packed with melty chocolate and crunchy pecans. They're the kind of cookie you “accidentally” eat four of while standing in your kitchen. What about it, though?
Why you’ll love them:
Budget-friendly: Coconut oil, sugar, and pantry basics — no fancy stuff required.
Totally plant-based: No eggs, no butter, still giving best buttery cookie energy.
Seriously good texture: Soft and chewy in the middle, just the right amount of crisp around the edges.
Chewy Chocolate Pecan Cookies
These chewy chocolate pecan cookies are rich, buttery (without the butter), and packed with melty chocolate and crunchy pecans for the ultimate plant-based treat.
Ingredients
- 1/2 cup melted coconut oil (measure after melting if using solid) - use refined if you don’t like coconut taste
- 1 cup white sugar + 2 tsp molasses, combine prior (or 3/4 cup brown sugar + 1/4 cup sugar)
- 1/4 cup non dairy milk
- 1 tbsp corn starch + 2 tbsp water, combine prior
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup pecans, roughly chopped
- chopped chocolate — measure with your heart! (but if you need to measure, approximately 90-100g or a regular sized bar)
Instructions
- Preheat oven to 350F or 175C. Line a baking sheet with parchment paper.
- Stir wet ingredients in a medium bowl.
- Whisk dry ingredients in a separate bowl.
- Combine — slowly add the dry to wet and mix until just combined. Fold in chocolate and pecans.
- Chill the dough for at least 30 minutes. I promise it’s worth it!!
- Form dough balls ~2 tbsp and add to baking sheet.
- Bake 10-12 minutes until edges are golden — the cookie itself will look a little underbaked.
- Cool for 5 minutes on baking sheet and then transfer to a wire rack.
- Let them harden before eating. It is well worth the wait!
If this recipe sounds like your kind of thing, don’t forget to save it for later or share it with a friend who loves easy, flavorful meals!