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!
⅓cupnon-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.