These Vegan Butter Pecan Cookies are the perfect balance of rich, buttery flavor with the crunchy texture of toasted pecans, all while being completely plant-based. The cookies are soft and chewy on the inside with just the right amount of crisp on the edges. The vegan butter provides that signature richness that pairs beautifully with the toasted pecans, creating a comforting, nutty treat that’s perfect for any occasion. Whether you’re a long-time vegan baker or just looking for a tasty, dairy-free alternative to a classic butter cookie, these cookies are sure to satisfy your sweet tooth.
To make these cookies, start by toasting the pecans. Toasting the nuts brings out their natural oils and enhances their flavor, giving the cookies a deeper, nuttier taste. You can easily do this by chopping the pecans and placing them on a baking sheet in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway through to ensure even browning. Once the pecans are golden and fragrant, set them aside to cool while you prepare the dough. The toasted pecans are then folded into a simple dough made with vegan butter, sugar, flour, and a touch of vanilla extract. A pinch of salt helps to balance the sweetness and bring out the depth of the flavor.
The dough comes together quickly and easily. A combination of granulated sugar and brown sugar gives these cookies the perfect texture—slightly chewy on the inside with crisp edges. The vegan butter you choose is key to the flavor; it should be a good quality butter substitute to ensure the cookies turn out as rich and satisfying as possible. For the binding agent, you can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2 ½ tablespoons water, let sit for 5 minutes to thicken) or a store-bought egg replacer, both of which help to create a soft, chewy texture without compromising on taste. Once the dough is ready, simply scoop spoonfuls of dough onto a baking sheet, gently pressing down to flatten the cookies before baking.
Baking these Vegan Butter Pecan Cookies is simple and only takes about 10-12 minutes in the oven. Keep an eye on them as they bake—they should be golden around the edges but still soft in the center. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling. This allows them to firm up a bit more while still maintaining a chewy, melt-in-your-mouth texture. If you prefer a slightly sweeter treat, you can drizzle these cookies with a bit of maple syrup or a glaze made with powdered sugar and plant-based milk for extra indulgence.
These cookies are not only a great option for vegan bakers but also an excellent choice for anyone who loves the combination of buttery richness and nutty crunch. They make for a perfect dessert for holiday gatherings, potlucks, or just a cozy treat with a cup of tea. The toasted pecans add a lovely warmth and depth to the cookie that feels especially comforting during the cooler months, but they’re enjoyable year-round. These vegan butter pecan cookies are a delightful and satisfying treat that’s sure to be a hit, no matter who’s enjoying them!
Vegan Butter Pecan Cookies
Ingredients:
For the cookies:
- 1 cup vegan butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tbsp ground flaxseed (mixed with 2 ½ tbsp water, let sit for 5 minutes to thicken, to replace one egg)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups pecans (chopped)
- 2 tbsp non-dairy milk (optional, if dough feels too dry)
Instructions:
- Toast the pecans:
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans on a baking sheet in a single layer.
- Toast the pecans in the oven for 5–7 minutes, stirring halfway through, until they are golden brown and fragrant. Remove from the oven and set aside to cool.
- Prepare the dough:
- In a large bowl, beat together the softened vegan butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the flax egg (1 tbsp ground flaxseed mixed with 2 ½ tbsp water, set for 5 minutes to thicken) and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. If the dough feels too dry, add the non-dairy milk, one tablespoon at a time, until it reaches a dough-like consistency.
- Fold in the pecans:
- Gently fold the cooled, toasted pecans into the cookie dough until they are evenly distributed.
- Shape the cookies:
- Line a baking sheet with parchment paper.
- Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Lightly press down on each cookie to flatten slightly (the cookies will spread a little as they bake).
- Bake the cookies:
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers are just set. Be careful not to overbake, as these cookies are meant to stay soft and chewy.
- Cool and serve:
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Optional:
- For an extra indulgent treat, drizzle with a simple glaze made from powdered sugar and a little non-dairy milk, or enjoy them as they are!
Tips:
- For a richer flavor, you can use a combination of vegan butter and coconut oil, but just vegan butter works perfectly on its own.
- Customize the nuts: If you love other nuts, you can substitute pecans with walnuts or almonds for a different flavor profile.
- Storage: These cookies stay fresh for about 3-4 days in an airtight container at room temperature. You can also freeze them for up to 2 months—just be sure to place parchment paper between the layers when freezing to prevent sticking.
These Vegan Butter Pecan Cookies are soft, nutty, and buttery, with a slightly crisp edge. They’re sure to be a hit at any gathering, or simply enjoyed with a warm beverage. Enjoy!
