These Butter Pecan Cookies are everything all in one!
If you love soft, moist, chewy and slightly crispy chocolate chip cookies you came to the right place.
While the melting of the vegan butter in this recipe will also retain moisture
It will also magically keep them soft for days!
This combination makes these cookies chewy while creating a slightly crispy outside.
Pecans and Chocolate Chips make this cookie recipe my all time favorite!
But of course you can make substitutions as you prefer, since any nut will do or no nuts at all!
Check out my article on Getting to Know Your Cookie Doughwhere you can customize your cookie recipes to suit your preferences!
To make sure these cookies don’t spread I will scoop them and place the sheet pan into the freezer to chill while I preheat the oven.
Alternatively the scooped cookie dough balls can be frozen for up to 1 month
Then thawed completely before baking for perfect freshly baked cookies on a moments notice!
While it is not difficult to make these cookies I made a video just in case you want to see a visual!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
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Yield: 12 cookies
Butter Pecan Cookies
Prep Time
15 minutes
Cook Time
18 minutes
Total Time
33 minutes
Ingredients
- Vegan Butter 8 Tablespoons (113g)
- Granulated Sugar 1/3 cup (66g)
- Light Brown Sugar 1/3 cup (70g)
- Ground Flax Seeds 1 Tablespoon (8g)
- Hot Water 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon
- All Purpose Flour 1½ cups (188g)
- Baking Soda ½ teaspoon (2.5g)
- Salt ¼ teaspoon
- Vegan Chocolate Chips 1 cup
- Pecans ½ cup (70g)
Instructions
- Preheat oven to 350°F
- Combine the ground flax seeds and hot water and let stand for about 5 minutes to thicken
- Melt the vegan butter in a small sauce pot or in the microwave until it is just melted.
- Add the vanilla extract, the cool the butter slightly to lukewarm (you just don’t want it hot) add to a large mixing bowl with both sugars and beat on medium to low speed until it is all incorporated, less than 1 minute should do.
- Add the thickened flax paste and mix to combine
- Sift the flour with the baking soda and salt and then add to the butter mixture and mix just to incorporate.
- Add the chocolate chips and pecans and mix to combine
- Scoop cookies with a 1½ ounce or 2 ounce scoop onto a parchment lined sheet pan
- I like to add a few chips and nuts to the tops before baking so they look really nice when they come out (trick of the trade!)
- Bake in preheated 350°F oven for approximately 10-15 minutes or until they are starting to get golden browned, be careful not to over bake these if you like soft chewy insides!
Notes
Cookies will stay fresh for up to 1 week at room temperature in an airtight container or jar.
Cookies can be frozen baked or raw for up to 1 month in an airtight container
