Vegan Butter Pecan Cookies
These soft brown sugar cookies - made with vegan and butter toasted pecans - are perfect for dunking into a cold glass of almond milk! This quick and easy recipe stores well and stay soft for a few days in an airtight container :)
Servings: 13 cookies
Ingredients
Wet Ingredients
- 1 tbsp ground flax seeds
- 2 tbsp water
- 6 tbsp vegan butter sticks work better than tubs, softened
- ¼ cup cane sugar
- ⅓ cup light brown sugar packed
- 1 tsp vanilla extract
Dry Ingredeints
- 1 cup + 2 tbsp flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp corn starch
- 1/3 cup pecans chopped
Instructions
Create the Flax "Egg"
- In a small bowl, add 1 tbsp of ground flax seeds and 2 tbsp of water. Stir and set aside to thicken.
Preheat the oven to 350 degrees and chop the pecans if necessary. Set aside.
Mix the Dry Ingredients
- In large mixing bowl, combine the flour, baking powder, baking soda, salt, and corn starch. Whisk well to incorporate and set aside.
Mix the Wet Ingredients
- In a large mixing bowl, combine the softened butter, cane sugar, and brown sugar. Cream until smooth, creamy, and lighter in color. This takes about two minutes by hand.
- Then add the vanilla and thickened flax egg. Beat for another minute or until very light and fluffy.
Combine
- Add half of the dry ingredeints into the bowl with the wet ingredeints and mix to combine. Then add the remaining flour and mix one more time.
- Then stir in the pecans and just mix until even distrubuted, but be careful not to overmix at this point.
Bake
- Divide the dough evenly into 13 balls and place on a lined cookie sheet.
- Bake for 8 minutes then, using an oven mix, carefully pull the oven rack forward about half way and pick up the tray of cookies. Smack it against the rack 4 times then set it back down and carefully push the rack back in place.
- Bake for 3-4 minutes, then remove and let the cookies contiue baking outside of the oven by keeping them in place on the cookie sheet for another 5 minutes. Just set the tray on a cooling rack or heat-safe surrface and allow the cookies to settle and create a delicious texture. This step is not optional because one..you can eat scalding hot cookies when they're fresh-out-of-the-oven because...your tongue would be sad..but also, the cookies need a few minutes with that residual heat to become the perfect consitency so don't skip this step :)
ENJOY!
- These are great dunking cookies so pour yourself a cold glass of almond milk and enjoy the delicousness of a warm homemade cookie dunked in milk. Doesn't get much better than that :)
Notes
For best results:
- Spoon the flour into the measuring cup and level off with the back of knife.
- Do the same thing with the brown sugar and then press it down to pack it into the measuring cup. Firm pressure but no need to go crazy! It doesn't need to be rock hard, but it should hold its shape when you transfer it into the bowl.
- Beat the butter and sugars for a long time - until light and fluffy - but when you mix in the dry ingredients, just stir until combined.
- Allow to cool on the baking sheet for 5-10 minutes before serving.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Freeze the dough by rolling it into balls first, and then placing the dough into a freezer-safe container. They'll keep for up to one year. You can bake the dough them from frozen but I usually add one more minute of bake time if needed.