Dairy-Free Chocolate Chip Pecan Cookies

When it comes to these Dairy-Free Chocolate Chip Pecan Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, crumbles in your mouth, extremely easy to make, and completely dairy-free; these cookies make for a great sweet treat for those early mornings where you can't help yourself to something sweet before breakfast, or after lunch or dinner. 

Why, Hello, June!

It's officially June and we're one step closer to Summer! For many of you, that might mean having your kids off from school and family trips (when possible), while others of you might not have kids or if you do, they may be attending summer school programs or camps.

Either way----Summer is fast approaching and so these recipes are need. Am I right? Haha.

I know that I do, even for a toddler.

Anyway, besides that---June is a very celebratory month in my house. June tops things off with my Grandfather (who's Birthday is today---the 2nd!) and if you've been an avid reader of Orchids + Sweet Tea, then you're aware of the impact that both my Grandparents have had on my life.

And although my Grandfather has passed away (10 years this past February), he's never forgotten.

Then just a few short days from now is my little guy's 4th Birthday! I still can't believe it. He's literally growing up before my very eyes and he's made that apparent with his recent 'preferences' with everything.

He's now at that stage where he wants to pick out his own clothes/outfits, only eats what he feels he wants, obsessed with specific toys/cartoons only, and so much more.

And while it can be a bit underwhelming sometimes (especially since he's such a strong-willed child), I couldn't be anymore proud of how assured he is.

So, of course, I'm already formulating ideas for his Birthday cake (which I've recently made a tradition out of making it myself for the past 3 years) and I couldn't be anymore excited and nervous to execute this thing. Wish me luck! Haha.

Don't worry---it'll make it's debut on the blog this month! Want to see his other two cakes? Check them out: Fluffy, Buttery Vanilla Birthday Cake and Very Vanilla cake.

One of the other awesome things about June for me is my own personal Birthday! Yup. I'm celebrating a big milestone this year and am excited for all that the future holds.

Regardless of any fight that you might be going through (or have went through), just know that all things are aligning up for good. Take the lessons as they come and realize your strength in the entire thing.

Lastly, I couldn't forget to mention our 2-year Blogiversary for Orchids + Sweet Tea! It's been 2 years (upcoming) that we've been officially self-hosted and serious as a Food + Wellness Blogger.

While the ride has had it's rocky moments, times of rough patches, and all around toughness----I must say that it has been so surreal to know that many of you have reached out or commented to remind me of my Why.

Believe it or not, many of you have encouraged me to keep doing this thing without even knowing it.

And for that---I continue to fight through the noise and keep seeking creative ways to provide you with the best healthy options for classic (or not so classic) faves!

OK, now let's talk about these delicious little bites. These cookies are truly something AMAZING! Very similar to our Perfect Dairy-Free Chocolate Chip Cookies, these cookies simply add a great nuttiness from the toasted pecans and it's SO GOOD!

The Secret to the Airy, Chewy texture?

One word----arrowroot! Instead of baking powder, I used arrowroot starch (or powder) as an effective thickener to add great texture.

Plus, it's grain-free (awesome for Gluten-Free options) and does an awesome at lightening up the texture while it thickens.

In addition, you can add ½ cup of oatmeal flour along with the all-purpose (being sure to reduce it's amount in the process) to add a bit of fiber or to make things even more healthy. That's my newest trick for my little guy who's obsessed with these chocolate chip cookies!

Why Arrowroot Powder?

• It's Grain-free, Gluten-free, and Paleo-friendly!
• Perfect thickener to replace regular cornstarch, baking powder, or flour (when using as a thickening agent).
• Very versatile (Not just used in baking, but also in grilling or frying).
• Great health benefits----more fiber, perfect for those with digestive sensitivities (gluten, etc), and contains a great source of needed Vitamins + Nutrients.

Now, let’s dig into this soft, chewy goodness, shall we?

1. Start by lining two baking sheets with parchment paper.
2. Toast chopped pecans and let cool.
3. Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, arrowroot starch, and sea salt and set aside.
4. Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter, shortening, and both sugars until fluffy and creamy, beating on medium speed, about 2-3 minutes. Keeping the mixer’s speed on medium, add the egg and vanilla extract. Be sure to scrape the bottom and sides if needed.
5. Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so. Next, add the vegan chocolate chips (I used Enjoy Life Foods) and gently stirring using a rubber spatula, until fully incorporated into the batter, about 10 seconds. Add chopped toasted pecans and fold them in. Be careful not to over-mix. **NOTE: The batter should be slightly thick.**
6. Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
7. In the meantime, preheat oven to 350 degrees Fahrenheit.
8. Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using a 1 tablespoon sized cookie dough scooper or spoon), and line them up on each baking sheet. **NOTE: I placed 10-12 cookie dough balls on each baking sheet to leave enough space in between each one.**
9. Place cookies in oven and bake for 10-12 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
10. Remove them from oven and let cool until fully set before removing them from baking sheet. **NOTE: cookies will still look soft, but that’s OK! They’ll harden more once cooled.**
11. Repeat same steps with each round of cookies until batter is complete.
12. Bon Appetite.

MADE OUR RECIPE(S)?

If you choose to make these Dairy-Free Chocolate Chip Pecan Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Dairy-Free Chocolate Chip Pecan Cookies

5 from 5 votes

When it comes to these Dairy-Free Chocolate Chip Pecan Cookies, there isn’t much that can be said–they are JUST PERFECT! Super soft, crumbles in your mouth, extremely easy to make, and completely dairy-free; these cookies make for a great sweet treat for those early mornings where you can't help yourself to something sweet before breakfast, or after lunch or dinner. 

Prep Time: 5 mins

Cook Time: 12 mins

Total Time: 17 mins

Serves: 24 cookies

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Ingredients

• 2 cups organic all-purpose flour (See Notes!)
• 2 tsps arrowroot starch
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup organic brown sugar (See Notes!)
• ¼ cup organic pure cane sugar (See Notes!)
• ½ cup vegan butter, softened at room temperature
• ¼ cup organic vegetable shortening (I used Spectrum Organic)
• 1 large egg, room temperature
• 2 tsps vanilla extract
• 1 cup mini vegan chocolate chips (I used Enjoy Life Foods)
• ½ cup chopped toasted pecans (See Notes!)

US Customary - Metric

Instructions

• Start by lining two baking sheets with parchment paper.
• Toast chopped pecans and let cool.
• Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, arrowroot starch, and sea salt and set aside.
• Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter, shortening, and both sugars until fluffy and creamy, beating on medium speed, about 2-3 minutes. Keeping the mixer’s speed on medium, add the egg and vanilla extract. Be sure to scrape the bottom and sides if needed.
• Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.
• Next, add the vegan chocolate chips (I used Enjoy Life Foods) and gently stirring using a rubber spatula, until fully incorporated into the batter, about 10 seconds. Add chopped toasted pecans and fold them in. Be careful not to over-mix. **NOTE: The batter should be slightly thick.**
• Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
• In the meantime, preheat oven to 350 degrees Fahrenheit.
• Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using a 1 tablespoon sized cookie dough scooper or spoon), and line them up on each baking sheet. **NOTE: I placed 10-12 cookie dough balls on each baking sheet to leave enough space in between each one.**
• Place cookies in oven and bake for 10-12 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
• Remove them from oven and let cool until fully set before removing them from baking sheet. **NOTE: cookies will still look soft, but that’s OK! They’ll harden more once cooled.**
• Repeat same steps with each round of cookies until batter is complete.
• Bon Appetite.

Tips & Tricks

STORAGE: Leftover cookies can be stored in a tightly covered container for up to 1 week or refrigerated for slightly longer freshness; Cookie dough can remain refrigerated for 2-3 days; Already Baked cookies can be frozen for up to 3 months.

FLOUR: To make things even healthier, you can add ½ cup of oatmeal flour to 1 ½  cups of All-purpose flour instead of full amount.

SUGARS: To make cookies less sweet, simply reduce brown sugar amount to ½ cup and pure cane sugar amount to 2 Tbsps.

TOASTED PECANS: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 128mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 1mg

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Dairy-Free Chocolate Chip Pecan Cookies.

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