These vegan butter pecan cookies are mushy, buttery, and completely nutty! Simple to make and loaded with toasted pecans, they’ll be your new favourite deal with for any event.
If you happen to’re on the hunt for a wealthy, buttery, and irresistibly nutty cookie, you’re in for a deal with! Our vegan butter pecan cookies recipe is the whole lot you like in regards to the basic vegan butter cookie recipe. They’re mushy and chewy, with the scrumptious addition of toasted pecans.
These vegan butter pecan cookies are a real crowd-pleaser. They’re tremendous simple to whip up, making them excellent for vacation baking, afternoon cravings, and even gifting to associates. Belief me, one chunk, and also you’ll be hooked!
And in the event you love scrumptious vegan cookies, then we suggest you check out our vegan brownie cookies, vegan funfetti cookies and vegan lemon poppy seed cookies.
Substances you’ll want for vegan butter pecan cookies
Substances notes
- Uncooked Pecans – For this recipe we selected to cut and toast uncooked pecans to reinforce the flavour of the nuts as a lot as attainable. If you happen to’d desire to skip this step, then you should utilize already roasted pecans. Nonetheless, make sure that the nuts are solely roasted and never salted.
- All goal flour – must be measured accurately. If you happen to by accident over-measure your flour on this recipe, the dough will probably be too thick. So both weigh it out on a meals scale, or use the spoon and stage technique. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which stage it off with a knife.
- Cornstarch – is nice for making extremely mushy cookies.
- Soy milk – will be switched for a distinct non-dairy milk.
How you can make vegan butter pecan cookies
You can find full directions and measurements within the recipe card on the backside of the submit. It is a abstract of the method to associate with the method images.
- Line two baking trays with parchment paper and put aside.
- Place the chopped pecans in a dry pan over medium warmth. Cook dinner the pecans, stirring ceaselessly to forestall burning, till they’re a deep golden brown shade and aromatic, about 5 minutes. Switch to a plate and permit to chill fully.
- To the bowl of your stand mixer, add vegan butter, white granulated sugar and brown sugar and cream them collectively till gentle and fluffy.
- Add the vanilla extract and blend in.
- In a separate mixing bowl, add all goal flour, cornstarch, baking powder, baking soda and salt and blend collectively.
- Add the dry elements to the moist and blend by hand till crumbly
- Add the soy milk and blend right into a thick cookie dough.
- Add the fully cooled pecans to the cookie dough and blend in by hand. The dough will probably be mushy, however nonetheless manageable.
- Break off items of the dough and roll it into balls and place them on the parchment lined baking sheets. Intention for 10 balls per sheet.
- Place into the fridge to relax for half-hour whilst you preheat the oven.
- Preheat the oven to 350°F (180°C).
- Bake the cookies, one tray at a time, at 350°F (180°C) for 10-12 minutes till frivolously golden on prime. Repeat with the second tray.
- Non-compulsory: Whereas the cookies are baking, toast 20 entire uncooked pecans in a dry pan over medium warmth, till they’re a deep golden brown shade and aromatic. Switch to a plate and permit to chill fully.
- Let the cookies quiet down and agency up immediately on the baking trays.
- Non-compulsory: Add a complete toasted pecan to the highest of every cookie as they arrive out of the oven after which sprinkle them with salt flakes for a candy/salty taste.
Baker’s suggestions
Unfold the cookies over two trays. This prevents them from baking collectively and needing to be separated.
Bake the cookies one tray at a time. Bake one tray of cookies, after which when that’s completed, bake the second tray of cookies. Don’t bake each trays without delay, or they are going to bake erratically.
Chill the cookies earlier than baking. This permits the vegan butter to harden once more after being combined in with the elements, which makes the cookies puff up and never unfold as a lot.
Make your vegan butter pecan cookies gluten free
We haven’t tried these vegan cookies as gluten free but. Nonetheless, a useful tip is to make use of a gluten free all goal flour mix as an alternative in the identical quantity as proven on the recipe card.
Storing and freezing
Preserve the cookies saved in an hermetic container at room temperature and revel in inside every week. They will also be saved within the fridge.
They’re freezer pleasant for 3 months. Thaw in a single day within the fridge. You can even freeze the cookie dough balls for as much as 3 months earlier than baking, after which you’ll be able to bake them immediately from frozen. Enable an additional couple of minutes of bake time to account for them being frozen to start out with.
Extra scrumptious vegan vacation cookies
Did you make this recipe? Make sure to depart a remark and score beneath!
Vegan Butter Pecan Cookies LIV Ultimate:
These vegan butter pecan cookies are mushy, buttery, and completely nutty! Simple to make and loaded with toasted pecans, they’ll be your new favourite deal with for any event.
Servings: 20
Energy: 194kcal
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Directions
-
Line two baking trays with parchment paper and put aside.
-
Place the chopped pecans in a dry pan over medium warmth. Cook dinner the pecans, stirring ceaselessly to forestall burning, till they’re a deep golden brown shade and aromatic, about 5 minutes. Switch to a plate and permit to chill fully.
-
To the bowl of your stand mixer, add vegan butter, white granulated sugar and brown sugar and cream them collectively till gentle and fluffy.
-
Add the vanilla extract and blend in.
-
In a separate mixing bowl, add all goal flour, cornstarch, baking powder, baking soda and salt and blend collectively.
-
Add the dry elements to the moist and blend by hand till crumbly.
-
Add the soy milk and blend right into a thick cookie dough.
-
Add the fully cooled pecans to the cookie dough and blend in by hand. The dough will probably be mushy, however nonetheless manageable.
-
Break off items of the dough and roll it into balls and place them on the parchment lined baking sheets. Intention for 10 balls per sheet.
-
Place into the fridge to relax for half-hour whilst you preheat the oven.
-
Preheat the oven to 350°F (180°C).
-
Bake the cookies, one tray at a time, at 350°F (180°C) for 10-12 minutes till frivolously golden on prime. Repeat with the second tray.
-
Non-compulsory: Whereas the cookies are baking, toast 20 entire uncooked pecans in a dry pan over medium warmth, till they’re a deep golden brown shade and aromatic. Switch to a plate and permit to chill fully.
-
Let the cookies quiet down and agency up immediately on the baking trays.
-
Non-compulsory: Add a complete toasted pecan to the highest of every cookie as they arrive out of the oven after which sprinkle them with salt flakes for a candy/salty taste.
Notes
- Prep time – That is for arms on time solely and doesn’t embrace time spent chilling within the fridge (half-hour).
- Uncooked Pecans – For this recipe we selected to cut and toast uncooked pecans to reinforce the flavour of the nuts as a lot as attainable. If you happen to’d desire to skip this step, then you should utilize already roasted pecans. Nonetheless, make sure that the nuts are solely roasted and never salted.
- Soy milk – will be switched for a distinct non-dairy milk.
- Cornstarch – is nice for making extremely mushy cookies.
- All goal flour – must be measured accurately. If you happen to by accident over-measure your flour on this recipe, the dough will probably be too thick. So both weigh it out on a meals scale, or use the spoon and stage technique. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which stage it off with a knife.
- Storing and freezing – Preserve the cookies saved in an hermetic container at room temperature and revel in inside every week. They will also be saved within the fridge. They’re freezer pleasant for 3 months. Thaw in a single day within the fridge. You can even freeze the cookie dough balls for as much as 3 months earlier than baking, after which you’ll be able to bake them immediately from frozen. Enable an additional couple of minutes of bake time to account for them being frozen to start out with.
Vitamin
Energy: 194kcal | Carbohydrates: 22g | Protein: 2g | Fats: 11g | Sodium: 268mg | Fiber: 1g | Sugar: 11g
