Butter Pecan Chocolate Chip Cookies (vegan)

Butter Pecan Chocolate Chip Cookies

If you love soft, moist, chewy and slightly crispy cookies you came to the right place.

These Butter Pecan Chocolate Chip Cookies are everything all in one!

I know, seems impossible right?

Well let me just tell you the flax meal just makes baked goods super moist while the earth balance buttery sticks gives these cookies such a buttery taste.

Butter Pecan Chocolate Chip Cookies

Pecans and Chocolate Chips made this new cookie recipe my new favorite!

The melting of the “butter” in this recipe will also retain moisture, makes them chewy while creating a slightly crispy outside.

Yes, these cookies are basically everything all at once!

5.0 from 3 reviews
Butter Pecan Chocolate Chip Cookies (vegan)
Prep time
Cook time
Total time
Serves: 10-12 Cookies
  • Earth Balance Buttery Sticks 8 Tablespoons (113g)
  • Granulated Sugar ⅓ cup (66g)
  • Light Brown Sugar ⅓ cup (70g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 1½ cups (188g)
  • Baking Soda ½ teaspoon (2.5g)
  • Salt ½ teaspoon (3g)
  • Vegan Chocolate Chips ½ cup (85g)
  • Pecans ½ cup (70g)
  1. Preheat oven to 350°F
  2. Combine the ground flax seeds and hot water and let stand for about 5 minutes to thicken
  3. Melt the earth balance buttery stick in a sauce pot or in the microwave until it is just melted.
  4. Cool the butter slightly to lukewarm (you just don't want it hot) add to a mixing bowl with both sugars and beat on medium to low speed until it is all incorporated, less than 1 minute should do.
  5. Add the flax "egg" and mix to combine
  6. Sift the flour with the baking soda and salt and then add to the butter mixture and mix just to incorporate.
  7. Add the chocolate chips and pecans and mix to combine
  8. Scoop cookies with a 1½ ounce or 2 ounce scoop onto a parchment lined sheet pan
  9. I like to add a few chips and nuts to the tops before baking so they look really nice when they come out (trick of the trade!)
  10. Bake in preheated 350°F oven for approximately 10-15 minutes or until they are starting to get golden browned, be careful not to over bake these if you like soft chewy insides!
Cookies can be stored at room temperature in an airtight container for up to 2 weeks (they will not last that long I promise!)


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    1. Mine did not spread either but I used one egg in place of flax mixture and regular butter. I assume Gretchen will tell us to expect different results when altering her recipe 😉

  1. Gretchen! This looks amazing, I personally do not follow a Vegan lifestyle, but these recipes sure do look good and I want to try using flax as an egg substitute. I am curious if using flax helps to retain moisture when baking with it; using it the way you use it?

    1. Awesome thank you for your open mind and YES I am LOVING the flax addition in my recipes since it adds another layer of flavor AND yes to retaining moisture! My baked goods have never stayed so fresh and moist! LOL

    1. Woops! me and that pesky vanilla! I either forget to add it, or forget to write it! LOL
      I always put it in with whatever liquid (or eggs) are in the recipe so here I would add it with the flax egg

  2. Gretchen

    First time I have ever made anything vegan totally awesome where all eaten in less than two days will have to double the ingredients next time family loved them

    Thank you

  3. Just made a double batch and I must say these cookies are amazing! I decided to candy the pecans with brown sugar and some maple bourbon and of course added a splash of maple bourbon to the dough lol couldn’t resist. It made the cookies everything and more! Gretchen, I also wanted to let you know that I found an egg replacer called The Neat Egg. It’s made with chia seeds and garbanzo beans and 100% vegan. It worked perfectly in the cookies. Thanks so much for the wonderful recipes.

  4. Made these cookies last night and doubled the recipe. Can I say that these might just be the best cookies my lips ever touched (sorry mom). Needless to say, there are 4 cookies left that I’m trying not to eat and the rest were eaten between 3 people in less than 24 hours. I’m already tempted to make another batch. Btw…. didn’t have pecans so I used walnuts. You Rock, Gretchen!!!

  5. YET ANOTHER HIT❤️❤️❤️

    Hi Gretchen, I’m so excited that you’re vegan
    And even more excited that you share such wonderful and easy recipes to follow. I am new to being vegan and decided to go gluten free as well
    I used a blend of APGF flour I found on Pinterest. I also replaced the white sugar for coconut palm sugar. Other than that, I followed your recipe and directions to the letter!

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