Grandma's Chocolate Chip Pecan Cookies [Dairy-Free]

Pile of Dairy-Free Chocolate Chip Pecan Cookies on a marble countertop.

5 from 6 votes

Grandma's Chocolate Chip Pecan Cookies [Dairy-Free]

Indulge in the magic of Grandma's Chocolate Chip Pecan Cookies recipe– The epitome of perfection! With a delightful softness that melts in your mouth, they'll transport you back to the cherished flavors of your grandma's famous cookies, blending nostalgia and pure yumminess. Completely Dairy-free + Gluten-free option.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Keyword: chocolate, chocolate chip, cookies, crumble, dairy-free, dessert, homemade, oats, pecans, savory, southern, sweets

Servings: cookies

Calories: 138kcal

Author: Shanika

Ingredients

COOKIES:

2 cups organic all-purpose flour (See Notes!)
2 tsps arrowroot starch
1 teaspoon baking soda
½ teaspoon sea salt
Pinch of ground cinnamon
¾ cup organic brown sugar (See Notes!)
¼ cup organic cane sugar (See Notes!)
½ cup vegan butter, softened at room temperature
¼ cup organic vegetable shortening
1 large egg, at room temperature
2 tsps vanilla extract
1 cup mini vegan chocolate chips or chopped chocolate
½ cup chopped pecans, toasted

US Customary - Metric

Instructions

TOAST THE PECANS:

To toast pecans is super easy and it works for any type of nuts! Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.

TO MAKE THE COOKIE DOUGH:

Line two baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the organic all-purpose flour, baking soda, arrowroot starch, cinnamon, and sea salt and set aside.
In the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the softened 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 combined, about another 1-2 minutes or so.
Next, add in the vegan chocolate chips and gently fold them in using a rubber spatula, until fully incorporated into the batter, about 10-20 seconds. Add cooled chopped toasted pecans and fold them in also. Be careful not to over-mix. NOTE: The batter should be slightly thick.

CHILL COOKIE DOUGH:

Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes to soften a bit for scooping. Then, form cookie dough balls (using a 1 tablespoon sized cookie dough scooper or spoon), and line them up on each prepared baking sheet, about 1-inch apart. NOTE: I placed 10-12 cookie dough balls on each baking sheet to leave enough space in between each one.
Preheat the oven to 350 degrees Fahrenheit.

BAKE THE COOKIES:

Place cookies in oven and bake for 10-12 minutes or until golden brown at the edges. NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.
Remove cookies from oven and let cool on the baking sheet before letting them cool completely on a cooling rack. NOTE: cookies will still look soft, but that’s OK! They’ll harden more once fully cooled.
Repeat same steps with each round of cookies until batter is completely used.
Bon Appetit!

Notes

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 and for a slight twist, you can add ½ cup of oatmeal flour to 1 ½ cups of All-purpose flour instead of full amount.
REDUCED SUGAR: To make cookies less sweet, simply reduce brown sugar amount to ½ cup and cane sugar amount to 2 Tbsps.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
COOKIE SIZE: This recipe makes smaller (mini-sized) cookies, however, for standard sized cookies, this would make about 1 dozen (12 cookies).

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