Chocolate Toasted Pecan Cookies


Chocolate Toasted Pecan Cookies

I feel the cookie season around me so much more than any other past winter. Maybe it’s the year of gifting people delicious cookies instead of buying dumb gadgets from companies that don’t need your money? These toasted pecan cookies are so FLAVORFUL for a cookie. The maple-y toasted pecan base flavor of the cookie is thanks to blended toasted pecans, plus some toasted pecans (in tact, not pulsed) in the cookie for a nice lil toasty crunch. I use bittersweet chocolate chips in this recipe because I didn’t want an overly chocolate sweetness to distract from the ~essence~ of the toasted pecan flavor.

makes about 16 cookies


1/3 cup room temperature vegan butter

1/2 cup chopped toasted pecans, ground in food processor

3/4 cup dark brown sugar

1 cup all purpose flour

2 tbsp Dutch processed cocoa powder

1/2 tsp baking soda

1/4 cup applesauce

1 tsp vanilla extract

1/2 cup bittersweet chocolate chips 

1/2 cup toasted chopped pecans


1.) Preheat oven to 350. Spread chopped pecans on baking sheet and toast for about 7-10 minutes, or until they look darkened and toasted. Remove from oven and set aside. 

2.) Lower temperature to 315 degrees. Line two baking sheets with parchment paper. My oven runs hot, so if your doesn’t, you may want to increase oven temperature to 325 degrees. 

3.) Using a food processor, pulse 1/2 cup of the toasted pecans for about 1-2 minutes. Or until the pecans resemble a pecan-butter. Set aside.

4.) Using an electric mixer, cream together the dark brown sugar and butter for about five minutes, until sugar granules are broken down into sugar. Add in the pecan-butter and mix until incorporated, making sure to scrape sides of the bowl every few seconds, should take about 1 minute.

5.) Add the applesauce and vanilla extract to the butters and sugar and mix for two minutes. 

6.) In a separate bowl, whisk together the flour, baking soda, and cocoa powder. Use a sifter if needed to break down baking soda and cocoa powder clumps.

7.) Add dry ingredients to wet ingredients, and stir together using a rubber spatula instead of the electric mixer so you don’t overwork the cookie dough. Once cookie dough is mixed, gently fold in the remaining 1/2 cup of toasted chopped pecans and the  bittersweet chocolate chips. 

8.) Spoon heaping tablespoon size cookie dough balls onto the baking sheets. Bake for about 10-12 minutes, or until edges look done and middle is still the tiniest bit of doughy.  Remove from oven and allow to cool for two minutes on baking sheet, then transfer cookies to cooling racks. 

Clara PolitoComment