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You are here: Home / Dessert / Vegan Bourbon Pecan Chocolate Chunk Cookies

February 1, 2021

Vegan Bourbon Pecan Chocolate Chunk Cookies

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These Vegan Bourbon Pecan Chocolate Chunk Cookies are gluten-free, refined sugar-free, and vegan. These cookies are perfect for holidays, like Valentine’s Day or a birthday!

Stack of brown cookies on white plate

This cookie recipe was a huge hit with Jimmy! They’re the perfect combination of crispy and chewy. The addition of toasted pecans and bourbon adds a fun twist.

If you have a gluten allergy, be sure to use a gluten-free bourbon (or a whiskey will work too). You can also skip the alcohol.

My go-to tip for leftover cookies? Heat them up in the microwave for ~10 seconds, and they’ll taste like they just came out of the oven. Try serving these with vanilla coconut milk ice cream!

This recipe is:

  • vegan + vegetarian
  • gluten-free
  • refined sugar-free
  • oil-free
  • dairy-free
  • corn-free
  • soy-free
  • peanut-free
Close up of cookie in hand

Recipe FAQs:

Can I make these cookies without the bourbon?

Yes, you can make these without the added alcohol.

What chocolate bars do you recommend?

I love Hu chocolate. They’re sweetened with coconut sugar and have no unnecessary chemical add-ins.

Do I need to use Miyokos vegan butter?

Personally, I’ve tried several vegan butters and this is the best taste by far. You can feel free to try another vegan butter, but I think Miyokos adds an extra richness and creaminess to the recipe.

3 cookies on plate
Stack of brown cookies on white plate

Vegan Bourbon Pecan Chocolate Chunk Cookies

Plantivore Kitchen
These Vegan Bourbon Pecan Chocolate Chunk Cookies are gluten-free, refined sugar-free, and vegan. These cookies are perfect for holidays, like Valentine's Day or a birthday!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Servings 12 cookies

Ingredients
  

  • 1 cup gluten-free 1:1 flour
  • ¾ cup coconut sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon ground
  • ¼ teaspoon sea salt
  • 2 teaspoon vanilla extract
  • 2 tablespoon bourbon gluten-free
  • 1 chia egg or Bob's egg replacer chia egg = 1 tablespoon chia seeds, 3 tablespoon water
  • 2 vegan dark chocolate bars chopped
  • 2 oz vegan butter (¼ Miyokos package) room temperature (remove from fridge for 5-10 min)
  • ⅓ cup whole pecans

Caramelized Pecans

  • 2 oz vegan butter (¼ Miyokos package)
  • 1 cup pecan pieces

Instructions
 

  • Preheat oven to 375° and line a cookie sheet with parchment paper. Prep caramelized pecans first by heating butter over medium heat with pecan pieces. Stir for about 5 minutes until toasted. Once toasted, turn off heat and let cool.
  • Prep chia egg in small bowl and chop chocolate bars unto chunks. Set aside.
  • Combine gluten-free flour, baking soda, cinnamon, and ⅛ teaspoon of the salt and mix well.
  • In a separate bowl, combine coconut sugar, vanilla extract, bourbon, chia egg, and room temp vegan butter. Use an electric mixer to whip on high until fully mixed.
  • Fold the flour mixture into the bowl, stir using a rubber baking spatula until fully mixed. Add caramelized pecan mixture and chocolate chunks, then stir again.
  • Use a tablespoon to scoop 2-3 tablespoon of batter, then form into a large cookie in your hand and press onto the parchment paper. These cookies will not spread much, but leave about 1 inch between cookies.
  • Use the whole pecans to decorate the tops of cookies, then sprinkle lightly with the other pinch of sea salt or use finishing salt flakes.
  • Bake in the oven for 10 minutes until the edges are golden. Let cool on a cooling rack for 10-15 minutes to allow the middle of the cookies to firm. Enjoy!

Notes

  • For 1:1 gluten-free flour brands, I recommend Namaste or Bob’s Cup for Cup.
  • Bourbon can be omitted or substituted for whiskey.
  • For pecan pieces, you can place whole pecans in a ziplock and crush with a mallet or something heavy.
Keyword Vegan Bourbon Pecan Chocolate Chunk Cookies
« Easy Vegan Vegetable Pho
Easy Double Chocolate Banana Bread »

Filed Under: 10 Ingredients or Less, Dessert, Recipes

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Hi! Welcome to Plantivore Kitchen

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I’m Lauryn – cat mom, wife, and plant-based foodie with food allergies & celiac disease living in Austin. Obsessed with travel, dumplings, pilates + yoga, beach days… Learn More →

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