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cookies with pecans and chocolate chunks on a wire rack with bourbon and pecans.

Vegan Bourbon Pecan Chocolate Chunk Cookies

These chewy bourbon pecan cookies are filled with chocolate chunks and topped with flaky sea salt for the best vegan cookie recipe!
5 from 2 votes
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Course: Dessert, Vegan Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 11 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

  • ½ cup vegan butter room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 tablespoon water, left to sit 5 minutes
  • 1.5 Tablespoons bourbon
  • 1 teaspoon vanilla bean paste
  • 1 ½ cups all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ounces vegan chocolate chopped
  • ½ cup chopped pecans
  • flaky sea salt optional toppings

Instructions

  • Before making the dough, make the flax egg and chop up the dark chocolate bar and pecans. Set aside.
  • To make the dough, add the room-temperature vegan butter, white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
  • Next, add in the flax egg, bourbon, and vanilla bean paste and mix together for about 20 seconds.
  • Then, add in the all-purpose flour, cinnamon, baking powder, baking soda, and salt. Make sure to add the flour first and then add the other ingredients on top. Then, mix everything together until a thick cookie dough forms.
  • Add most of the chopped chocolate and pecans to the bowl and gently fold in with a spatula to evenly distribute throughout the dough. It's best to set a few pieces aside to top the cookie dough balls before baking.
  • Then, cover the bowl with plastic wrap and add to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.
  • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
  • Use a cookie scoop to scoop out 10-11 evenly-sized cookies and place them onto the baking sheet. Make sure to space the cookies at least 2 inches apart on the tray and do not flatten them as they will spread while baking. All of the cookies will not fit on one baking sheet, so I recommend baking 6 cookies at a time on one tray vs. putting two trays in the oven at the same time.
  • For the best-looking cookies, top each cookie dough with the additional pieces of chocolate and pecans that were set aside.
  • Bake the cookies for 12-14 minutes until the bottoms are lightly browned and the cookies are cooked through but have slightly soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
  • Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
  • Let the cookies cool on the baking tray for about 5 minutes. Then, move to a wire rack to continue cooling and top with flaky sea salt to enjoy!

Notes

  • Please see the blog post for substitution ideas.
  • Once baked, these cookies can be stored in a closed container at room temperature for 2-3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.
  • Cookie dough can be frozen before baking for about 1 month as well.
  • I highly recommend storing cookies in the freezer as it's truly the only way they maintain their chewy texture when stored. You can even enjoy them straight out of the freezer- trust me it's delicious!
  • Recipe inspiration for this flavor comes from Baker by Nature's Bourbon Pecan Cookies, but this recipe is adapted from my vegan chocolate chip cookie recipe.

Nutrition

Serving: 1large cookie | Calories: 278kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 164mg | Potassium: 62mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!