Chocolate Chip Pecan Cookies – Namely Marley

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These Chocolate Chip Pecan Cookies showcase rich, buttery cookies infused with chocolate chips and pecans. You’ll love every chewy bite, one cookie after the next!

Chocolate chip pecan cookies are placed on a white table.

Whenever I feel the slightest bit bored, I like to go to the kitchen. Maybe I’ll start dinner; Or do the dishes (but why would I want to do that?). But if I have the means, which I often do, I like to bake a pie (like this egg-free pecan pie), bake a cake, or make cookies.

I love the aroma that baking creates as it makes its way throughout the room. And I love the smiles on my beloved peeps’ faces when they eat them.

This recipe is based on my all-time favorite vegan chocolate chip cookies recipe. Added pecans are such a special treat!

How to Make Chocolate Chip Pecan Cookies

If you’re wondering how to make your own chocolate pecan cookies, you’ve come to the right place! Start by preheating your oven to 350°F/175°C.

  1. Beat the vegan butter until light and fluffy.
  2. Add the sugar and beat again until light and fluffy.
    Looking down at a stand mixer full of creamy butter and sugar.
  3. Finally, add the hemp, cornstarch, water and vanilla and beat again to combine.
  4. Sift together the flour, baking soda, baking powder and salt.
  5. Pour the flour mixture into the butter mixture and beat to combine.
    Dough is poured into a mixing bowl with cookie dough.
  6. Roughly chop the pecans, leaving a few mostly intact. Reserve some of the pecans and chocolate chips to press on top of the cookie dough balls.
  7. Stir in the chocolate chips and some chopped pecans into the batter.
    Looking at a mixing bowl with cookie dough, chocolate chips and chopped pecans.
  8. Drop rounded spoonfuls of dough onto a cookie sheet. Press the reserved chocolate chips and pecans over the top. Bake 9 to 11 minutes.
    A hand presses a pecan on top of cookie dough balls on a cookie sheet.
  9. Let the cookies cool in the pan for a minute, then use a spatula to transfer them to a wire rack to cool.

the main ingredient

Here are the ingredients you will need for this recipe:

  • Butter — You’ll want to use vegan butter for this recipe and not a tub of margarine. For store-bought, I love the Earth Balance Buttery Stick. You can substitute refined coconut oil.
  • Sugar – We will use both brown sugar and granulated sugar for these cookies.
  • Vanilla extract
  • Flax — I recommend adding flax seeds to the batter. Combined with water, it forms a hemp egg. We are not doing this as a separate step.
  • Cornstarch – We will add cornstarch to bind and make tender cookies.
  • Flour – I use all-purpose flour for these cookies.
  • Baking Soda + Baking Powder — What is cookie dough without baking soda and baking powder!
  • salt
  • Chocolate Chips — Let’s add a good amount of dairy-free chocolate chips to remind people they’re eating a chocolate chip cookie!
  • Pecans — You’ll need about a cup of chopped pecans, but I like to start with pecan halves, so I have larger pieces to top the cookies.

Storage Tips

Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks. They can be frozen for up to 2 months.

A stack of chocolate chip pecan cookies in front of a bowl of pecans and more cookies in the background.

Why this recipe is a winner

  • Indulgent — These are the perfect buttery cookies for those times when you want a truly indulgent cookie
  • Party-friendly – These cookies will be a hit at your next party. You can even make them ahead and freeze them Be sure to set them out a few hours before the party so they can thaw.
  • versatile — Change the add-ins (coconut flakes, chopped dark chocolate bars, vegan M&Ms) to make these cookies your own.

More vegan cookies

If you like these Chocolate Chip Pecan Cookies, here are more vegan cookies for you:

Looking at chocolate chip pecan cookies on a table with pecans in them.
A chocolate chip pecan cookie sits on a white table. There are other cookies in the background.

Prevent your screen from going dark

  • Preheat oven to 350°F/175°C. Line a cookie sheet with parchment paper.

  • Place the butter in a mixing bowl. Use a handheld or stand mixer on medium speed and beat until light and fluffy. Add the sugar and beat again until light and fluffy. Finally, add the hemp, cornstarch, water and vanilla and beat again to combine.

  • Combine flour, baking soda, baking powder and salt in a separate bowl. Stir to combine.

  • Pour the flour mixture into the butter mixture and stir to combine.

  • Roughly chop the pecans, leaving a few mostly intact. Reserve some of the pecans and chocolate chips to press on top of the cookie dough balls.

  • Stir in the chocolate chips and some chopped pecans into the batter.

  • Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet, about 1 to 2″ apart. Press the reserved chocolate chips and pecans on top. Bake for 9 to 11 minutes.

  • Remove the baked cookies from the oven and use a spatula to transfer them to a wire rack to cool.

  • Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks. They can be frozen for up to 2 months.

(The products above contain sponsored links to products we use and recommend)

Calories: 180kcal | Sugars: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fats: 2g | Monounsaturated fats: 3g | Trans fats: 0.03g | Cholesterol: 0.1mg | Sodium: 165mg | Potassium: 117mg | Fiber: 1g | Sugar: 10g | Vitamin A: 272IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

This post was originally published in 2014 and was updated in 2022 to include new photos, new text, and an updated recipe.

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