I struggled with what to name these cookies. I didn’t really want to call them vegan because that’s like the scarlet letter to those who are not vegan. I thought it important to include “whole wheat” because whole wheat has become a common bleached flour substitute in many households and it’s better for you. I decided to keep both “vegan” and “whole wheat” in the name, albeit a long name for a cookie, because people might search for those words specifically and this cookie, I think, is the best choice for the recipe search.
I have to confess I am officially cheating on my first vegan cookie crush, the vegan granola cookie. Well, you know me…I’m a fickle foodie, or maybe I should call myself the nomadic foodie because I can never settle on a certain food – variety is a MUST, and daily! What can I say, I had a taste for something different! I really craved a good chocolate chip pecan cookie like the non-vegan versions I make. Other recipes I’ve tried did not come close. That is, until I tried this one. It really is YUMAZING!
I made these for the whole family because I am done with making a vegan batch and non-vegan batch of everything I cook – especially desserts. I did not inform them they were vegan until AFTER they devoured them. And boy, did they ever devour them. My husband tossed back 5 of them effortlessly :D! I ashamedly maxxed 3 of these and went back for more before spanking my own hand! So without further adieu, here’s the recipe and disclaimer. DANGER: make these at your own risk! 😉
Cook Time: 8 minutes
Yield: about 30 cookies
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup turbinado sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1/2 cup plant milk (I used coconut)
- 1 cup vegan chocolate chips or cacao nibs
- 1/2 cup pecans
- Preheat oven to 350 degrees.
- In a large bowl, add and mix dry ingredients (flour, baking powder, salt, sugar).
- Add oil, vanilla and milk to the dry mixture. Stir until well blended.
- Add in chocolate chips and pecans. Stir until well distributed in cookie batter.
- Drop spoonfuls of cookie dough on an ungreased cookie sheet (I use parchment/wax paper).
- If flatter cookies are desired, press cookies lightly with a spatula or back of a spoon. (I preferred my cookies thick and round.)
- Bake in oven for 8 minutes on the top rack.
- Remove from oven and let cool completely.
- Serve and enjoy (bet you can't eat just one)!
You can make these without the nuts or try any add-in you prefer. If batter is too thin or sticky, add whole wheat flour in 1 tablespoon increments until it is the right consistency to form a ball of cookie dough without sticking to your fingers. If batter is too thick or crumbly, add extra plant milk in 1 tablespoon increments until it is the right consistency to form a ball of cookie dough without sticking to your fingers.