Vegan Pecan Chocolate Chip Cookies with Smoked Sea Salt

There was a Super Bowl Tailgate themed luncheon at my office last week, and since I knew they were planning on the traditional wings and sliders, my vegan coworker and I made plans to bring some veggie friendly food for ourselves. We’re all for the office camaraderie, but we’re definitely past the age where we can get away with only eating potato chips and celery sticks for lunch. Luckily for us, Field Roast has a number of veggie options that easily fit into hot dogs and hamburger buns, but I wanted to make sure we’d have a sweet treat as well. After doing a little poking around online, I found this simple recipe video on Tasty . Quick and easy, which is exactly what you need when you decide to bake on a Thursday evening. Even better, it was a recipe that couple be elevated an personalized with a few extra ingredients.

Ingredients:
for 10 servings

  • ½ cup sugar
  • ¾ cup dark brown sugar, packed
  • 1 teaspoon salt
  • ½ cup refined coconut oil, melted
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • ½ teaspoon baking soda
  • 4 oz vegan semi-sweet chocolate, chunks
  • 4 oz vegan dark chocolate, chunks

Directions:

  1. In a large bowl, whisk together the sugar, brown sugar, salt, and coconut oil until combined.
  2. Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  4. Fold in the chocolate chunks evenly.
  5. Chill the dough for at least 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly.
  8. Bake for 12-15 minutes, or until cookies just begin to brown.
  9. Cool completely.
  10. Enjoy!

*For my cookies I subbed the chocolate chunks for mini chocolate chips and added a 1/2 cup of chopped pecans. As soon as the cookies came out of the oven, I sprinkled each with smoked sea salt.

Oh my, were these cookies exactly what was needed! Chewy, a little crispy at the edges, with the crunch of the nuts and the creamy chocolate chips, and that pop of the smokey salt every now and again. My coworker and I agree they’re the kind of cookies that you want to eat even after you’re full to the brim. 10/10 would recommend and will absolutely make again.

About Julie

My name is Julieanna Bucior, but I go by Julie (unless I'm in trouble). I'm thirty one. I am a bookkeeper by day, rogue fashion designer/crafter/amateur baker by night. I spend most of my time feeling like a kindergartner trapped inside an adult's body. I love reading, hanging out with my crazy cats and being silly. I'm pretty much the girl next door, with a twist.