Chocolate Chip Orange Pecan Cookies
Servings:14 cookies
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!
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
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.
Nutrition
Serving: 1cookie | Calories: 155kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 85mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 0.9mg
