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Dairy-Free Chocolate Chip Pecan Cookies
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5 from 5 votes

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. 
Course Dessert
Keyword chocolate, chocolate chip, cookies, crumble, dairy-free, dessert, homemade, oats, pecans, savory, southern, sweets
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2 dozen cookies
Author Shanika | Orchids + Sweet Tea


  • 2 cups organic all-purpose flour (See Notes!)
  • 2 tsps arrowroot starch
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup organic brown sugar (See Notes!)
  • 1/4 cup organic pure cane sugar (See Notes!)
  • 1/2 cup vegan butter, softened at room temperature
  • 1/4 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)
  • 1/2 cup chopped toasted pecans (See Notes!)


  • 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 Tbsp 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.


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 1/2 cup of oatmeal flour to 1 1/2  cups of All-purpose flour instead of full amount.
SUGARS: To make cookies less sweet, simply reduce brown sugar amount to 1/2 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.