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    Home >> Recipes >> Vegan Dessert Recipes

    Chocolate Chip Pecan Cookies With Orange

    Updated Dec 21, 2022 by Lori · This post contains affiliate links.

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    These chocolate chip pecan cookies are wonderfully rich and filled with chocolate chips (or chunks), pecans, and orange zest. Ready in 30 minutes, they're very easy to make and are a delightful vegan Christmas cookie. Perfect for gifting and sharing at parties! 

    Cookies with big chunks of chocolate and pecans on parchment paper.

    Why You'll Love Them

    During the holiday season it's always nice to have a few dependable, crowd-pleasing cookie recipes in your back pocket. And these vegan chocolate chip pecan cookies are perfect!

    Made with semi-sweet chocolate, nutty pecans, and aromatic orange zest and extract, they're wonderfully rich and perfectly crisp on the outside.

    All you need are 11 basic ingredients and 25 minutes to make a batch.

    Bonus! You can switch up the additions for endless variety. Try them with dried cranberries, orange zest, and walnuts, or add holiday spices... whatever your heart desires!

    the 11 ingredients needed measured out and resting on a cookie sheet.

    Ingredient Notes

    • flour - regular all-purpose or a gluten-free flour blend such as King Arthur's 1:1
    • sugar - in the U.S. buying organic sugar is the easiest way to make sure it is vegan and hasn't been processed with bone char.
    • coconut oil - look for oil labeled "refined" or "deodorized." It doesn't smell or taste like coconut, unlike raw/virgin coconut oil. The higher saturated fat content of coconut oil is perfect for that classic cookie texture.
    • raw pecan halves
    • chocolate - to keep the recipe vegan, look for dairy-free semi-sweet chocolate chips or chunks. Alternatively, use a bar of chocolate and chop into chunks.
    Chunky pecan cookies cooling on parchment paper.

    Like most cookie recipes, prep is super simple. So even if you're not an experienced baker, you can do this!

    Two photos showing the steps of mixing the cookie dough.

    Instructions

    1. Whisk together the dry ingredients in a mixing bowl. And combine the wet ingredients in a small bowl. Stir the two together to form a dough.
    2. Fold in the pecans and chocolate. Use about 2 tablespoons of dough per cookie. Roll to form a ball, then gently flatten the dough between your palms so it's more of a cookie shape.
    3. Bake in a fully preheated 375 degree oven for 10 to 12 minutes or until lightly golden on the bottom.

    Tip: the cookies don't spread much during baking, so you will likely be able to fit them all on one cookie sheet.

    Close up of a cookie showing chunky pecan pieces, orange zest, and chocolate.

    Substitutions

    • flour - a gluten-free baking blend may be used instead of all-purpose flour
    • pecans - walnuts are also delicious and the perfect texture in these cookies.

    Top Tip

    The cookies will be very soft right out of the oven. To check for doneness, use a spatula to carefully peek at the underside, which should be lightly golden. After about 5 minutes the cookies will be firm enough to transfer to a cooling rack.

    More Vegan Cookie Recipes

    • big stack of chocolate cookies
      Vegan Double Chocolate Chip Cookies
    • a stack of healthy peanut butter cookies on parchment paper.
      Gluten Free Vegan Peanut Butter Cookies
    • Side view of a tall stack of small cashew cookies
      Cashew Butter Cookies
    • Spiced Tahini Oatmeal Cookies

    I hope you enjoy the cookies! If you give them a try be sure to rate the recipe and comment below to let us know.

    📖 Recipe

    cookies cooling on a baking sheet.

    Chocolate Chip Orange Pecan Cookies

    Author: Lori Rasmussen, My Quiet Kitchen
    These chocolate chip pecan cookies are wonderfully rich and filled with chocolate, pecans, and orange zest. Ready in 30 minutes, they're super easy and make a delightful vegan Christmas cookie. Perfect for gifting and sharing at parties! 
    Servings: 14 cookies
    4.92 from 12 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 20 minutes mins

    Equipment

    • microplane
    • parchment paper
    • baking sheet

    Ingredients 

    • 1 cup all-purpose flour
    • ½ cup cane sugar
    • ½ teaspoon fine sea salt
    • ½ teaspoon baking soda
    • ⅓ cup refined coconut oil, softened
    • ½ teaspoon vanilla extract
    • ½ teaspoon freshly grated orange zest, packed
    • ¼ teaspoon orange extract, optional
    • 2 to 3 tablespoons non-dairy milk
    • 1 teaspoon apple cider vinegar
    • ½ cup raw pecan halves, chopped
    • ⅓ cup non-dairy chocolate chunks, roughly chopped - or chocolate chips
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 375 degrees and line a baking sheet with parchment or a silicone mat.
    • Whisk together the flour, sugar, salt, and baking soda in a large bowl. 
      1 cup all-purpose flour, ½ cup cane sugar, ½ teaspoon fine sea salt, ½ teaspoon baking soda
    • Measure the coconut oil, then soften it in a mug in the microwave or in a small saucepan on the stove. It doesn't need to be fully melted. To the oil add the vanilla, orange zest, orange extract, 2 tablespoons of milk, and apple cider vinegar. Whisk to combine.
      ⅓ cup refined coconut oil, softened, 2 to 3 tablespoons non-dairy milk, ½ teaspoon vanilla extract, ¼ teaspoon orange extract, optional, ½ teaspoon freshly grated orange zest, packed, 1 teaspoon apple cider vinegar
    • Pour the wet ingredients into the dry ingredients. Stir just until there is no visible dry flour. If the dough seems dry add another tablespoon of milk.
    • Fold in the pecans and chocolate. Spoon about 2 tablespoons of dough into your hand and roll it between your palms to compact it and form a ball. Now, press it between your palms to flatten the cookie. Place on the prepared pan. They don't spread much during baking, so one cookie sheet should be enough.
      ½ cup raw pecan halves, chopped, ⅓ cup non-dairy chocolate chunks, roughly chopped
    • Bake for 10 to 12 minutes or until the bottoms are lightly golden. Let the cookies cool on the sheet for about 5 minutes, then transfer to wire racks and cool completely.

    Notes

    Makes 12 to 14 cookies. Store in an airtight container at room temperature for up to 3 days or refrigerated for 6 days. May be frozen for longer storage.

    Estimated Nutrition (per serving)

    Serving: 1cookieCalories: 155kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 0mgSodium: 85mgFiber: 1gSugar: 10gVitamin A: 0IUVitamin C: 0mgCalcium: 20mgIron: 0.9mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.
    chocolate orange pecan cookies cooling on parchment paper.

    More Vegan Desserts

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      Microwave Apple Crisp (Scalable Recipe)
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    • Thick vegan whipped cream clinging to the whisk of a stand mixer.
      Vegan Whipped Cream (No Coconut!)
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      Recipe Rating




    1. Roberta ribeiro

      May 15, 2023 at 11:15 am

      HI, Would this work well for ice cream sandwiches? Thank you!! you are the best!

      Reply
      • Lori

        May 15, 2023 at 11:38 am

        Hi Roberta,
        Yes, these would be great for ice cream sandwiches. Also, you could try my peanut butter cookies, sunbutter cookies, and the spiced tahini cookies, too.

        Reply
    2. Cheryl

      March 26, 2023 at 5:19 pm

      Wow, these are just fabulous! Will be making them again and again! (I made them with coconut sugar and white whole wheat flour).

      Reply
    3. Camilla

      December 24, 2022 at 8:11 pm

      Wonderful cookie!

      Reply
    4. Sheila

      December 22, 2022 at 7:05 pm

      I am laughing at myself! I made this recipe but I didn’t know I had used 60% cacao chips! Didn’t pay attention to the bag, just saw “dark chocolate” and grabbed it up! They are good, though. Lol

      Reply
    5. Carol

      December 09, 2022 at 3:11 am

      I usually don't cook vegan, but I was looking for a pecan orange cookie recipe and this came up. Holy cow, is it delish! Love it!

      Reply
    6. Melina

      December 28, 2019 at 7:34 am

      Delicious!!!!!! I think I overcooked them though, as they seemed too soft at 10 minutes. Then they became rock hard. Next time I will take them out at ten minutes, I think they continue to cook in the five minutes we leave them on the baking sheet.
      I can't believe how delicious they are.

      Reply
      • Lori

        December 28, 2019 at 8:03 am

        Glad you liked them, Melina! Yes, you're right. Cookies are soft when you first take them out of the oven but firm up as they cool.

        Reply
        • Melina

          December 28, 2019 at 8:06 am

          Yes, Now that I know that I am making them again immediately 😀 I'm not much of a baker, especially not of cookies. Thanks so much.

          Reply
          • Lori

            December 28, 2019 at 8:16 am

            You're very welcome! 😀

            Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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