Tuesday, April 30, 2013

gluten free vegan chocolate chip pecan cookies


Everybody needs a good go-to cookie recipe.  Do you have one that you seem to make make over and over again?  A cookie recipe that is just good every. single. time.  I used to have my favorite chocolate chip cookie recipe that I loooooved.  Chewy and so gooey.  However, some changes needed to be made since the recipe called for eggs and butter.  Instead of changing out ingredients...I decided to start from scratch!

A few tests later...these gluten free vegan chocolate chip pecan cookies were born!  And they are pretty much awesome.  You can mix up a batch of this cookie dough in no time and even eat the dough since there are no eggs!  Oh cookie dough.  Sweet, sweet cookie dough.  I added pecans to these cookies for extra texture, but they could easily be left out or swapped out for walnuts.  Huge bonus...they don't fall apart like so many gluten free cookies!  These chocolate chip cookies hold their shape and come out of the oven soft and oozing with melted chocolate chips.  Have I convinced you to make these yet?

gluten free vegan chocolate chip pecan cookies

makes 3 dozen cookies

  • 2 cups Sarah's gluten free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup organic cane sugar
  • 1/2 cup organic brown sugar
  • 3 tablespoons coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free chocolate chips
  • 1/2 cup toasted pecans, chopped (optional)

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In medium bowl, sift together flour blend, baking soda and salt.  Set aside.  In large mixing bowl, beat together the sugar, brown sugar, coconut oil, coconut milk, maple syrup, and vanilla.  Beat until smooth.  Add the flour mixture,  chocolate chips, and pecans.  Stir until combined. Drop heaping-tablespoon scoops of cookie dough onto prepared baking sheet.  Slightly flatten with bottom of glass jar or fingers (cookies won't spread a whole lot).  Bake for 9-10 minutes or until just golden brown.  Place cookies on cooling rack to cool completely.  Store in air-tight container.

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23 comments:

  1. These look amazing Sarah! My husband would love these cookies.

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  2. what could I use instead of Maple Syrup? I am all out at the moment.
    Thanks.

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    Replies
    1. You could use agave nectar or honey. I have only used pure maple syrup in this recipe, so the results in taste/texture may change.

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  3. can the sugars be replaced with stevia?

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  4. I dont like the taste of maple syrup, what can i substitute instead? I dont like my desserts overly sweet, can i just omit the maple syrup all together or do i need to add something else to substitute it?

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  5. We are making these as I type this! The batter is delicious, btw! I was just wondering if you had the nutritional information on them. Thank you! :)

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  6. Best gluten free/vegan chocolate chip cookies (or any cookie for that matter) that I've ever made!! So chewy and moist and full of flavor! My whole family loves them! Thank you!

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  7. i can't wait to try! but instead of your flour blend, can i just use gluten free flour and xantham gum?

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    Replies
    1. Yes, another gluten free flour blend should work just fine, as long as it has xanthan gum added.

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  8. I made these today and they are delicious! I am keeping them in the fridge, it makes them really chewy. So happy to have found a yummy gluten free AND vegan biscuit recipe.. They are hard to come across. Your website is amazing, I have already bookmarked 5 or so of your recipes to make, and I haven't even been through 1/4 of all the recipes! Thanks so much!

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    Replies
    1. I'm so glad you like them as much as we do!

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  9. These cookies are awesome!! I made them tonight with my two little boys and they loved them! Thanks!!

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  10. Do you have the nutrition facts for these?

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  11. Just made these and they are delicious! YAY! I used Enjoy life gluten free vegan chip chunks and they worked great! Thank you for the recipe :)

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  12. I've made these twice in as many weeks. Great recipe : )

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  13. Hi Sarah, I've been following your blog for awhile now. I just made these cookies today. I had to finally let you know that I LOVE your recipes and flour blend!! They rock!!!!!

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    Replies
    1. Kelli, thank you so much! Such sweet words. I'm so glad you are enjoying my recipes and these yummy cookies!

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  14. Thank you so much for sharing your recipe! I made these this afternoon. There are a few left cooling on the cutting board. Mom and Dad stopped by just before they come out of the oven, and give their whole hearted approval to the success of this recipe. The last recipe I tried spread all over the pan. The one before that turned into crumbles. There was a flavorless batch in there somewhere too. I don't make cookies very often, because it is so hard to be successful with both vegan and gluten-free restrictions. But this cookies is a success. They are flavorful, hold their shape, have a good texture. We will make them again. My deepest appreciate to you!

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  15. Do you think I can make this into a giant cookie (cake), Sarah? :) Would there be any changes?

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  16. Hello, I get a little confused about the sugar options out there. Would can sugar be the same as Turbinado raw can sugar? Thank you.

    Shelley

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    1. Sorry for the error. Would your organic can sugar be the same as Turbinado raw cane sugar?

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  18. These....were....amazing! My first attempt at GF cookies. As good as the real thing!

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thanks for the love!