Five Ingredient Chocolate Chip Pecan Cookies

Bunny Kitchen

Prep Time: 8M
Cooking Time: 12M
Serves: 12

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  1. Makes 12 cookies:
  2. 170g/ 1 heaped and packed cup of flour (whole wheat, spelt, white, gluten free)
  3. 60g/ 1/2 cup toasted pecans
  4. 85g/ 1/2 cup dried apricots
  5. 6 tbsp almond milk (or other non dairy milk)
  6. 60g/ heaped 1/4 cup dark vegan chocolate chips
  7. Pinch of sea salt (optional)
  8. Sweetener of choice such as 1-2 tbsp maple or agave syrup, 1 tsp Nunaturals simple syrup, 24 drops of plain or vanilla stevia liquid (optional)

Guilt free. Delicious.


Makes 12 cookies


  • Preheat the oven to 180c/350f and line a baking sheet.
  • Process the flour, pecans, apricots and salt if using in a food processor until crumbly. Gradually add the milk and sweetener if using until a moist but not sticky ball of dough is formed.
  • Transfer to a bowl and work in the chocolate chips by hand.
  • Divide the dough into 12 and roll each onto a ball and place spaced apart on the baking sheet. Flatten the cookies with your palm, they won’t spread much while baking.
  • Bake for 10-12 minutes until golden and firm to touch. Cool on a wire rack.

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