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Super Sized Chocolate Chip Cookies

Super Size Chocolate Chip Cookies

Super Sized Chocolate Chip Cookies

I made these amazing cookies and I have to share it with you, they are REALLY good. There are no eggs, no processed sugar, no butter or vegetable oil in them, virtuous, definitely, but oh so scrumptious. I follow Brandi’s blog The Healthy Flavor  and am amazed at the fabulous recipes she comes up with. They are healthful, vegan and really really good!

The fat in these cookies comes from roasted pecan butter, it’s super simple to whip up, and is in my opinion is what makes them so wonderful. The list of ingredients is minimal, whole wheat pastry flour,cornstarch, maple syrup as the sweetener, chocolate, baking soda and powder, sea salt and vanilla. Thats it, simple, healthful and they come together in a flash. Full disclosure, I didn’t have whole wheat pastry flour so I used whole wheat flour with 2 tbs of AP flour, I also decided to use some of the chocolate in my pantry that really needed to be used so I combined, dark chocolate, dark chocolate with peanut butter and milk chocolate.  To make this vegan don’t do as I did just use vegan dark chocolate. Enjoy these cookies with a nice cold glass of milk (I had almond milk) and they are especially good slightly warm. Visit Brandi’s blog and try her recipes, you will love them as much as I do. Thank you so much for creating such a wonderful recipe and allowing me to post it on my blog.

Recipe courtesy of Brandi, The Healthy Flavor:

Ingredients:

1 cup roasted pecan butter. Pecan butter is creamier and oilier than other nut butters, so I wouldn’t recommend subbing anything. I made them with peanut butter and the taste was good, but they were more dry and didn’t hold together as well)

1/2 cup whole wheat pastry flour

2 tablespoons cornstarch

1/4 cup plus 2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt (depending on how much you added when you make the pecan butter, this may need to be adjusted)

1/2-3/4 cup vegan dark chocolate chips plus extra to stick on the top if desired

Tip: The key to getting these as chunky and thick is to follow the exact steps. You must chill the dough first and also only divide the dough into 12 cookies. If you make more than that, they won’t be as fluffy.

Directions:

After making the roasted pecan butter, make sure to measure 1 cup in case you made more than that in the food processor. Add it to a bowl with the syrup and vanilla. Stir until well combined. In a small bowl, sift together the flour, cornstarch, baking powder, baking soda and salt and whisk very well. Make sure there are no lumps. Stir the chocolate chips into the flour mixture. Now add the flour into the wet ingredients a small amount at a time, stirring until just combined. Put the bowl into the fridge for 20 minutes to chill only.

Pre-heat the oven to 375 degrees and line a sheet pan with parchment paper. Depending on how creamy you pulsed your pecan butter, your batter may be a bit crumbly. If so, just press the dough together roughly with your hands by large spoonfuls. Divide the dough into 12-14 cookies only, if you want them thick and fluffy. I added a few extra chocolate chips on top of the cookies too. :) Do NOT flatten or spread out the dough, leave it piled high. They should bake high and fluffy as in the pictures. I made 3 batches and they all turned out fabulously fluffy. Bake for 11 to 12 minutes or until just starting to turn golden brown around the edges. Mine was perfect just after 11 minutes. Do not over bake!

Cool 10 minutes and transfer to cool completely on a cooling rack before handling…if you can contain yourself! :)After they have cooled, place them on a papertowel to drain any extra pecan butter.

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43 Comments Post a comment
  1. Can’t say these cookies don’t look perfect my friend I could easily devour them all :)

    Cheers
    Choc Chip Uru

    January 20, 2013
    • Thank you, I could easily polish off more than one, but they are carefully packaged in a ziplock bag and will be going somewhere very soon. They are amazingly delicious and they are pretty virtuous.

      January 20, 2013
  2. I’m so thrilled you enjoyed them! That means so much to me that you featured them. I love that you added peanut butter chips….yummy!! Were they tender enough with the whole wheat?….I know sometimes that can toughen cookies. They look wonderful! Thank you again Suzanne, you rock! :) I’m honored.

    January 20, 2013
    • They were very tender, I decreased the whole wheat flour by 2 tbs and added 2 tbs of AP flour, that and the cornstarch made them very soft and tender. Delicious, what a great recipe, I didn’t miss the eggs or butter at all, the pecan butter was a brilliant addition. I think you are brilliant and so enjoyed making the cookies and was so pleased to feature them.

      January 20, 2013
      • Thank you so much! Your compliments are truly encouraging to me. I’m sorry…I just noticed you used the 2 tbsp of white flour…I must have read too fast before because I was excited. Thanks a million!! I’m truly happy you like them and I agree the butter or eggs isn’t missed here :(

        January 20, 2013
      • Yes the AP flour lightened up the whole wheat and made these super soft and tender. Love these cookies.

        January 20, 2013
  3. petit4chocolatier #

    I fell in love with Brandi’s recipe with roasted pecan butter. Your cookies look gorgeous and delicious. I like that you put the additional chocolate chips on the top. Scrumptious chocolate chippers!

    January 20, 2013
    • They really are delicious and so easy to make, I was amazed. I am a butter and eggs kinda gal, but I have to admit these vegan cookies have me smitten. Thank you.

      January 20, 2013
  4. Super sized is the only way to go with great chocolate chip cookies!

    January 20, 2013
  5. daisyandthefox #

    who would guess have no eggs, no processed sugar, no butter or vegetable oil – they look so yummyy!! :D

    January 20, 2013
    • They are addictive, and honestly, I don’t miss the butter or eggs, they are just wonderful. Thanks so much.

      January 20, 2013
  6. Thank you so much for sharing, I just get super excited when healthful treats actually taste good!

    January 21, 2013
  7. Vegan cookies? Yes, please. It’s nice to remember that baked goods don’t need to be laden with chemicals and fat to be super tasty.

    January 21, 2013
    • I totally agree, it’s so nice when you take a bite of this cookie and it tastes indulgent but really it’s full of good nutritious ingredients. It really is fantastic. Thank you so much.

      January 21, 2013
  8. Sounds absolutely scrumptious! Hope to bring home some pecan butter and try them myself. Thanks so much for sharing:-)

    January 21, 2013
    • Thanks Jeanette, they are really delicious and the pecan butter works like magic making the cookies moist and so wonderful.

      January 21, 2013
  9. Those look absolutely fantastic! I love that you have made them healthier also. I would never know how to do that with baking…lol! I hope your weekend was great :)

    January 21, 2013
    • Thank you, I wouldn’t have known if it weren’t for Brandi. I try but am really not good at healthy baking, I can do savory dishes no problem but baking I’m all about butter, eggs, cream all that fattening stuff. These cookies are really good and you feel rather virtuous eating them.

      January 21, 2013
  10. This entry was posted in food and tagged baking soda , brown sugar , cookies , dark chocolate chips , dessert , eggs , pecans , semi sweet chocolate chips , sugar , unsalted butter , vanilla extract , whole wheat chocolate pecan cookies , whole wheat pastry flour . Bookmark the permalink .

    January 21, 2013
  11. I am always super skeptical of vegan cookies because it seems like they’re missing all the critical matters of goodness, but your endorsement has me curious. Maybe even curious enough to try baking these and see for myself! :-)

    January 22, 2013
    • I too am always skeptical, I made a vegan chocolate cake that was amazing also but still am always thinking it can’t be good without the butter and sugar etc… these cookies are great, I gave some of them to a friend of mine and she called me tonight telling me they are so delicious she requested more. It is an amazing recipe! Thanks so much.

      January 22, 2013
      • Thank you so much Suzanne for sharing them with your friend! It really means so much to me that you took a chance on them, knowing they are not your normal way of baking! My aunt, too, made them 2 days ago and was so shocked!! I know what you mean too, I’ve been vegan for less than a year and aways baked with butter, eggs etc. so I wouldn’t have believed its possible to make delicious desserts, but it’s forced me to really get creative in the kitchen which has become such a passion! Trust me when I say I have a sweet tooth, so I wouldn’t share them if they tasted disgusting, haha. You taking the time to make them means everything, just wanted to say thanks again :)
        P.S. My friend made your pasta low carb dish and raved about it!! :)

        January 23, 2013
      • My friend has type 2 diabetes and these cookies are just a perfect treat for her, low fat, sugar and high fiber. I was so pleased with the cookies, I love trying new and varied recipes and ways of cooking, I would like to know more about GF cooking, the flours, mixing of flours how to best hold together without gluten etc… I learn so much from your blog, and embrace vegan recipes especially those that come out as wonderfully tasty as yours.

        January 23, 2013
  12. Oh wow, I am baking a batch this afternoon to surprise my boys after school. These sound scrumptious and I love that they are sweetened with maple syrup. I’m sprinkling some flaky sea salt on top, too, before baking. I have some maple roasted almond butter that I made and am trying that – it’s pretty oily, so hoping it will work well.

    January 23, 2013
    • Thank you Hannah, I made a batch today for a friend and used almond butter that was on the oily side, they came out beautifully, love sprinkling some sea salt on top too! I made the almond butter and added a tad too much oil so it was a bit soupy and the cookies are great. Maple roasted almond butter, wow that really sounds good, I know what I’ll be adding the next time I make it.

      January 23, 2013
      • We are happily munching a plate of these cookies now…what a treat! Thanks for sharing!

        January 23, 2013
      • Thank you for trying the recipe! Enjoy!!

        January 23, 2013
  13. Oh rats – I wish I could eat nuts. I can do pine nuts though, but I’m not sure it would work as well?

    January 24, 2013
    • I don’t think pine nuts would work but I don’t know, maybe Brandi will see this and weigh in. So you are allergic to nuts, thats too bad, I don’t know what I would do if I had a nut allergy I love them and put them in so many different recipes.

      January 24, 2013
    • Hey there! Try sun butter…it is nut free (made from sunflower seeds). It tastes more along the line of peanut butter, but should work. It’s probably not as oily/buttery as pecan butter or the same sweet flavor, so if necessary, you could add a tiny bit extra than the 1 cup called for, or a bit more syrup because the pecan butter helps with the sweetness in the original recipe. The batter should be wet and sticky, but not runny. :)

      January 24, 2013
  14. Amazing cookies! I love the fact I’m not sure whether I can find any pecan butter here, I don’t think I’ve seen it anywhere (even if I do, I think they’d be really expensive to get). Is it possible to use peanut butter and add a bit more liquid to make it more moist?

    January 24, 2013
    • *I love the fact that it doesn’t use any eggs and butter*

      January 24, 2013
      • That was a revelation for me. I am now really appreciating how baked goods can be just as delicious without eggs and butter, it is hard to wrap my head around but it works. I posted a vegan chocolate cake last year that is so delicious you would never know it was vegan.

        January 24, 2013
    • I just made a batch using almond butter, do you have access to that? I am sure peanut butter would work, it may not be as oily as pecan butter though so you might have to compensate. I added a tiny bit of neutral flavored oil to my almond butter to compensate. Maybe Brandi will see this and weigh in,

      January 24, 2013
    • Hi Jasline! I make my own pecan butter..here is the link. It really is the magic of the cookie for not just texture, “butteryness” but also it lends sweetness. No other butters are as sweet or oily. So, if you can you can make the pecan butter..it is incredibly easy and only 2 ingredients! If not, I wouldn’t suggest peanut butter, I made a batch with it and peanut butter tends to dry out more when baked and they also didn’t hold together as well. If anything, I would suggest using a very creamy oily almond butter. But if you can, try the pecan butter..it really makes things taste like BUTTER! lol! :) Thank you! http://thehealthyflavor.com/2012/12/04/roasted-pecan-butter/

      January 24, 2013
      • Thank you for your suggestion! I’m off to check out your pecan butter recipe! :)

        January 24, 2013
  15. These cookies still have no butter, but they are made with WHOLE WHEAT flour. So…if you’re doing the gluten free thing, then these aren’t for you. BUT if you love firm on the outside, gooey on the inside, delicious peanut butter chocolate chip cookies made with whole grains and no butter-then these cookies are for you!

    January 27, 2013

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