These vegan butter pecan cookies are mushy, buttery, and completely nutty! Straightforward to make and loaded with toasted pecans, they’ll be your new favourite deal with for any event.
In case you’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 every part you’re keen on concerning 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 straightforward to whip up, making them excellent for vacation baking, afternoon cravings, and even gifting to mates. Belief me, one chew, and also you’ll be hooked!
And should you love scrumptious vegan cookies, then we suggest you check out our vegan brownie cookies, vegan funfetti cookies and vegan lemon poppy seed cookies.
Components you’ll want for vegan butter pecan cookies
Components 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 potential. In case you’d favor to skip this step, then you should utilize already roasted pecans. Nonetheless, be certain the nuts are solely roasted and never salted.
- All function flour – must be measured accurately. In case you by accident over-measure your flour on this recipe, the dough shall be too thick. So both weigh it out on a meals scale, or use the spoon and degree technique. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which degree it off with a knife.
- Cornstarch – is nice for making extremely mushy cookies.
- Soy milk – may be switched for a unique non-dairy milk.
The way to make vegan butter pecan cookies
You will discover full directions and measurements within the recipe card on the backside of the put up. This can be a abstract of the method to associate with the method pictures.
- 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 stop burning, till they’re a deep golden brown coloration and aromatic, about 5 minutes. Switch to a plate and permit to chill utterly.
- To the bowl of your stand mixer, add vegan butter, white granulated sugar and brown sugar and cream them collectively till mild and fluffy.
- Add the vanilla extract and blend in.
- In a separate mixing bowl, add all function 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 utterly cooled pecans to the cookie dough and blend in by hand. The dough shall 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. Goal for 10 balls per sheet.
- Place into the fridge to sit back 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 evenly golden on high. Repeat with the second tray.
- Elective: Whereas the cookies are baking, toast 20 complete uncooked pecans in a dry pan over medium warmth, till they’re a deep golden brown coloration and aromatic. Switch to a plate and permit to chill utterly.
- Let the cookies settle down and agency up instantly on the baking trays.
- Elective: Add an entire 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 ideas
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 inconsistently.
Chill the cookies earlier than baking. This enables 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 function flour mix in its place in the identical quantity as proven on the recipe card.
Storing and freezing
Maintain 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 too can freeze the cookie dough balls for as much as 3 months earlier than baking, after which you may bake them instantly from frozen. Permit an additional couple of minutes of bake time to account for them being frozen to start out with.
Extra scrumptious vegan vacation cookies
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Vegan Butter Pecan Cookies LIV Closing:
These vegan butter pecan cookies are mushy, buttery, and completely nutty! Straightforward 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 stop burning, till they’re a deep golden brown coloration and aromatic, about 5 minutes. Switch to a plate and permit to chill utterly.
To the bowl of your stand mixer, add vegan butter, white granulated sugar and brown sugar and cream them collectively till mild and fluffy.
Add the vanilla extract and blend in.
In a separate mixing bowl, add all function 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 utterly cooled pecans to the cookie dough and blend in by hand. The dough shall 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. Goal for 10 balls per sheet.
Place into the fridge to sit back 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 evenly golden on high. Repeat with the second tray.
Elective: Whereas the cookies are baking, toast 20 complete uncooked pecans in a dry pan over medium warmth, till they’re a deep golden brown coloration and aromatic. Switch to a plate and permit to chill utterly.
Let the cookies settle down and agency up instantly on the baking trays.
Elective: Add an entire 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 potential. In case you’d favor to skip this step, then you should utilize already roasted pecans. Nonetheless, be certain the nuts are solely roasted and never salted.
- Soy milk – may be switched for a unique non-dairy milk.
- Cornstarch – is nice for making extremely mushy cookies.
- All function flour – must be measured accurately. In case you by accident over-measure your flour on this recipe, the dough shall be too thick. So both weigh it out on a meals scale, or use the spoon and degree technique. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) after which degree it off with a knife.
- Storing and freezing – Maintain 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 too can freeze the cookie dough balls for as much as 3 months earlier than baking, after which you may bake them instantly from frozen. Permit an additional couple of minutes of bake time to account for them being frozen to start out with.
Diet
Energy: 194kcal | Carbohydrates: 22g | Protein: 2g | Fats: 11g | Sodium: 268mg | Fiber: 1g | Sugar: 11g