These decadent vegan chocolate cookies are studded with crunchy pecans and rich chocolate chips! They're easy to make and perfect for dunking in a big glass of almond milk.
- ⅓ cup water
- 2 tablespoons ground flaxseeds
- 1 cup vegan butter, at room temperature
- ¾ cup organic granulated sugar
- ¾ cup organic brown sugar
- 2 teaspoons vanilla extract
- 1 ¼ cups unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon, optional
- ½ teaspoon salt
- 9 ounces vegan chocolate chips
- 1 cup pecan pieces, optional
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Stir the water and ground flaxseeds together in a small container. Set the mixture aside and let it sit for about least five minutes, to gel.
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Place the butter, sugar, brown sugar, vanilla, and flax mixture into a large mixing bowl. Use an electric mixer at high-speed to cream the ingredients, until the mixture is creamy and a bit fluffy, about 1 minute.
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Using the mixer at low speed, carefully beat the cocoa powder into the butter mixture, adding it in about three increments, beating each one in completely before adding the next.
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Still using the mixer at low speed, begin beating the flour into the butter mixture, again adding about a third at a time. After adding the last increment but before beating it in, sprinkle the baking soda, cinnamon, and salt on top. Beat the mixture until it's uniform.
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Stir in the chocolate chips and pecans.
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Cover the bowl and chill the dough for one hour (Note 1).
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Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
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Drop the dough in rounded balls on the parchment paper-lined baking sheets, using about 1 ½ tablespoons of dough per cookie. Space the dough balls about 2 inches apart.
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Bake the cookies for 10 to 12 minutes, until they've spread out and puffed up slightly.
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Place the cookie sheets on cooling racks when you remove them from the oven. Let the cookies cool for about 10 minutes, until set, before removing them from the baking sheets and transferring them directly to the racks to finish cooking. The cookies will fall slightly as they cool.
- You can chill the dough for up to three days, but you'll need to remove the bowl from the fridge for 10 to 30 minutes if it's been chilling longer than an hour. The dough should be slightly firmer than it was going into the fridge, but not rock solid.