Irresistible Maple Pecan Vegan Chocolate Chip Cookies: An Easy, Wholesome Recipe
There’s nothing quite like a warm, freshly baked chocolate chip cookie. And for those embracing a plant-based lifestyle, the good news is that vegan versions can be just as, if not more, delicious and satisfying! This particular recipe for Maple Pecan Vegan Chocolate Chip Cookies is a cherished classic, adapted from Dreena Burton’s original “Homestyle Chocolate Chip Cookies” found in her fantastic cookbook, Vive Le Vegan! Her pioneering work in whole-food, plant-based recipes has inspired countless home bakers, including myself, to explore the incredible possibilities of vegan desserts.
What makes these cookies truly special is their delightful combination of flavors and textures. The natural sweetness of maple syrup perfectly complements the rich, nutty notes of toasted pecans, all nestled within a chewy, soft cookie base. They offer a unique twist on the traditional chocolate chip cookie, transforming a simple treat into an elevated experience. Thanks to the thoughtful blend of maple syrup and your chosen fat, these cookies boast an incredible chewiness that’s utterly addictive, alongside a comforting sweetness that isn’t cloying.
Perhaps the most appealing aspect of this recipe is its remarkable simplicity. Forget complicated steps or extensive equipment; these are genuinely a “stir and bake” affair. You simply combine the wet and dry ingredients in a bowl, mix, add your chips and nuts, and you’re ready to bake. This ease makes them perfect for beginner bakers, busy weeknights, or anyone craving a quick, wholesome dessert without fuss. Whether you’re a seasoned vegan baker or just exploring plant-based options, these maple pecan chocolate chip cookies are sure to become a staple in your recipe collection.
The Role of Fats: Oil vs. Margarine in Vegan Chocolate Chip Cookies
In traditional baking, butter plays a crucial role in both flavor and texture. For vegan cookies, selecting the right fat substitute is paramount to achieving a similar depth and mouthfeel. Over the years, I’ve experimented extensively with various oils and vegan margarines in this recipe, and what I’ve consistently found is that the fat you choose significantly impacts the final taste and texture of your cookies. It’s not just a binder; it’s a flavor carrier and a texture enhancer.
When using liquid oils, it’s important to remember that their flavor will be detectable in the finished cookie. Therefore, opting for an oil with a neutral or complementary flavor profile is key. For a truly neutral taste, canola or vegetable oil are often reliable choices. However, for those looking to add subtle nuances, other oils can be fantastic:
- Coconut Oil: When melted, it offers a slightly richer texture and can impart a hint of tropical sweetness, especially if using virgin coconut oil. Refined coconut oil is a good option for a more neutral flavor.
- Almond Oil: This can contribute a delicate, nutty undertone that harmonizes beautifully with the pecans and maple syrup, elevating the overall flavor profile.
- Olive Oil: While some might find this unconventional for cookies, a very light, mild olive oil can lend a fruity, almost peppery note. However, be cautious; a strong olive oil can overpower the delicate flavors of the maple and pecan, so choose wisely or use it in a blend.
I’ve also found success in mixing different oils to achieve a balanced flavor and texture. For instance, a blend of canola and a small amount of coconut oil can yield a lovely result.
More recently, I experimented with gently melted vegan margarine, specifically Earth Balance (which I highly recommend for its butter-like consistency and flavor). The results were outstanding! The cookies made with vegan margarine were even better than those made with oil, boasting a richer, more “buttery” flavor and a wonderfully soft, tender crumb that truly mimics classic dairy-based chocolate chip cookies. When choosing a vegan margarine, look for one that is at least 80% fat (often indicated by 100 calories per tablespoon), as this fat content is crucial for proper cookie structure and spread. Sticks or tub margarine can both work, just ensure it’s gently melted to combine smoothly with the other wet ingredients without cooking them.
Ultimately, the best fat for your vegan chocolate chip cookies comes down to personal preference. Don’t be afraid to experiment to find your ideal combination that delivers the perfect balance of flavor and texture for your palate.
Enjoy Freshness with a Very Small Batch Vegan Chocolate Chip Cookies Recipe
One of the fantastic advantages of vegan baking, particularly with recipes like this one, is the inherent flexibility due to the absence of eggs. Without eggs as a primary binder and leavening agent, scaling down a recipe becomes incredibly straightforward and forgiving. This means you can easily adjust the yield to suit your needs, whether you’re baking for one, two, or just want to try a new variation without committing to a full batch.
I often find myself preparing a very small batch of these cookies. It’s an ideal approach for several reasons: it allows for experimentation with different oils or margarine without much waste, satisfies a sudden cookie craving, and ensures that every cookie is enjoyed fresh from the oven. If you’re someone who appreciates portion control or simply doesn’t want a dozen cookies tempting you from the counter, this small batch option is a game-changer.
Here’s a scaled-down version of this beloved recipe, perfect for yielding about 6 delicious cookies:
- ½ cup flour, preferably pastry flour for a tender crumb, but all-purpose works well (approx. 65 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons brown sugar (25 grams), packed
- 2 tablespoons plus 2 teaspoons maple syrup (48 grams), pure for best flavor
- Dash of blackstrap molasses (I just eyeball about ⅛ teaspoon, it adds depth!)
- ½ teaspoon vanilla extract, a good quality one makes a difference
- 2 tablespoons (24 grams) of any oil or 28-30 grams gently melted Earth Balance or vegan margarine (from tub or stick, ensuring it’s almost liquid)
- Chocolate Chips (feel free to be generous, about ¼ cup or more, to your preference)
- Some toasted pecans, roughly chopped (about 2 tablespoons)
Small Batch Baking Instructions:
- Preheat your oven or toaster oven to 350°F (175°C). Line a small baking sheet with parchment paper for easy cleanup and to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. I always appreciate how the leavening agents and salt measurements align perfectly in halves and quarters – makes it wonderfully intuitive!
- In a separate, smaller bowl, combine the brown sugar, maple syrup, molasses, vanilla extract, and your chosen oil or gently melted vegan margarine. Whisk until thoroughly combined and smooth.
- Pour the wet ingredients into the dry mixture. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are fine.
- Fold in your desired amount of chocolate chips and the toasted pecans. Again, mix just enough to distribute them evenly.
- Drop the dough by spoonfuls or using a medium-sized cookie scoop onto your prepared baking sheet, leaving some space between each cookie.
- Bake for approximately 10 to 12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will firm up more as they cool, so avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
This small batch recipe yields about 6 perfectly sized cookies, ideal for satisfying a sweet craving without making too many.
Tips for Baking the Perfect Vegan Chocolate Chip Cookies
While this recipe is incredibly simple, a few tips can help ensure your cookies turn out perfectly every time:
- Measure Flour Correctly: For the best texture, especially with vegan cookies, don’t scoop flour directly from the bag. Instead, spoon flour into your measuring cup and level it off with a straight edge. This prevents compaction and ensures you don’t add too much flour, which can lead to dry, crumbly cookies. Using a kitchen scale for precise measurements (like the grams provided in the recipe) is even better.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which can result in tough cookies.
- Toasted Pecans are Key: Toasting pecans (or any nuts) before adding them to your dough brings out their essential oils and enhances their nutty flavor significantly. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-8 minutes, or until fragrant, then let them cool before chopping.
- Quality Ingredients: Since this recipe uses simple ingredients, the quality of each shines through. Use pure maple syrup, good quality vanilla extract, and vegan chocolate chips you enjoy eating on their own.
- Parchment Paper: Always use parchment paper on your baking sheets. It prevents sticking, promotes even baking, and makes cleanup a breeze.
- Even Scooping: For uniformly sized cookies that bake evenly, use a cookie scoop.
- Watch the Oven: Oven temperatures can vary. Keep an eye on your cookies during the last few minutes of baking. They should be lightly golden at the edges and just set in the center. They will continue to cook slightly on the hot baking sheet after removal.
Variations and Customizations
This recipe is a fantastic base for creativity! Here are a few ideas to customize your vegan chocolate chip cookies:
- Nut Swaps: Not a fan of pecans? Try walnuts, almonds, or even macadamia nuts. Ensure they are toasted for maximum flavor.
- Chocolate Varieties: Experiment with different types of vegan chocolate chips – dark, semi-sweet, or even a vegan “milk” chocolate style. You can also chop up a vegan chocolate bar for irregular chunks.
- Add-ins: Consider adding shredded coconut, dried cranberries, a pinch of cinnamon or nutmeg, or a dash of espresso powder to enhance the chocolate flavor.
- Extracts: A tiny bit of almond extract can boost the nutty flavor, or try a mint extract for a holiday twist.
Storage and Serving Suggestions
These Maple Pecan Vegan Chocolate Chip Cookies are best enjoyed warm, fresh from the oven, perhaps with a glass of cold plant-based milk. However, they also store beautifully. Keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze baked cookies for up to 2 months. Thaw at room temperature or gently warm them in the microwave or oven for that fresh-baked experience.
Whether you’re baking for a special occasion or simply treating yourself, these easy, wholesome, and utterly delicious vegan chocolate chip cookies are bound to become a favorite. Happy baking!
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Recipe
Maple-Pecan Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 cup all purpose flour or pastry flour (130 grams)**
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup brown sugar (50 grams)
- ⅓ cup maple syrup (85 grams)
- ¼ teaspoon molasses (blackstrap) (somewhere around 2 grams)
- 1 teaspoon vanilla extract –(you can use up to 2 for more flavor)
- ¼ cup oil or vegan margarine that is at least 80% fat such as Earth Balance or any with 100 cal per T. If using the margarine, weigh out between 56 and 30 grams
- ⅓ cup chocolate chips (you can use more if you like)
- ¼ cup pecans toasted and roughly chopped
Instructions
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Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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In a medium bowl, thoroughly stir together the flour, baking powder, baking soda, and salt until well combined.
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In a separate, larger bowl, combine the brown sugar, maple syrup, molasses, vanilla extract, and your chosen oil OR gently melted vegan margarine. Whisk these wet ingredients together until smooth.
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Pour the dry flour mixture into the wet ingredients. Using a spatula or spoon, stir until a cohesive dough forms. Be careful not to overmix; just mix until no dry streaks of flour remain.
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Gently fold in the chocolate chips and the toasted, chopped pecans. Mix just enough to distribute them evenly throughout the dough.
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Drop the cookie dough by large spoonfuls (or use a cookie scoop) onto the parchment-lined baking sheet, leaving ample space between each cookie.
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Bake for approximately 10 to 12 minutes, or until the edges are golden brown and the centers appear just set. Do not overbake, as they will continue to set as they cool.
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Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
Notes