These Vegan Pecan Cookies are a real treat. They’re buttery, crispy, and simply melt in your mouth. With just a handful of simple ingredients and easy steps, you'll have a batch of cookies that are sure to wow anyone who takes a bite!
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Why you’ll love this recipe
- Simple ingredients: Only a handful of common ingredients are needed.
- Quick and easy: From mixing to baking, these cookies are ready in no time.
- Delicious flavor: The combination of roasted pecans and cinnamon creates a warm, comforting taste.
- Great texture: These cookies are so crispy and melt in your mouth. Perfect combo!
Tools
To make these vegan pecan cookies, you’ll need a few basic kitchen tools:
- Electric mixer or Whisk: An electric mixer makes creaming the butter and sugar easier, but a whisk can work too.
- Baking sheet: For baking the cookies. If you don't have one, use any flat, oven-safe tray.
- Parchment paper: Line the pan for easy removal.
- Mixing bowl: A medium-sized bowl works best for combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Cooling rack: Helps cool the cookies evenly. If you don’t have one, a large plate will do the job.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Vegan butter or Coconut oil — Provides the necessary fat for the cookies, contributing to their rich, buttery texture.
- Sugar — Adds sweetness and helps create a crispy texture.
- Vanilla extract — Enhances the overall flavor with a subtle, sweet aroma.
- All-purpose flour — The base of the cookie dough, giving it structure.
- Pecans — Adds a nutty flavor and crunchy texture. Roasting them enhances their flavor.
- Cinnamon — Adds warmth and depth to the flavor profile.
- Salt — Enhances the sweetness and balances the flavors.
How to make these Vegan Pecan Cookies
ix wet ingredients: In a medium bowl, beat the butter with the sugar until creamy. Add the vanilla and beat again until the mixture is fluffy and smooth.
Incorporate dry ingredients: Add the flour, chopped pecans, cinnamon, and salt to the mixture. Stir until the ingredients are well combined, forming a homogeneous dough. Be careful not to overmix.
Chill the dough: Cover the bowl with a plate or lid and freeze the dough for 20 minutes.
Shape the cookies: After chilling, shape the dough into cookies. You can either roll out the dough and use a cookie cutter or divide the dough into 13 equal parts and flatten each ball into a disk (5-6 mm). Place the shaped cookies on a baking sheet, leaving a little space between each one.
Preheat and chill: Preheat your oven to 180°C (355°F) and while the oven is preheating, chill the cookies in the fridge for 15 minutes.
Bake: Bake the cookies in the preheated oven for 17-20 minutes, or until the edges are slightly golden.
Substitutions & Variations
- Nut-free version: Replace pecans with sunflower seeds.
- Gluten-free: Use a gluten-free all-purpose flour blend instead of regular flour.
- Spice it up: Add a pinch of nutmeg or ginger for additional warmth.
- Chocolate-chip pecan cookies: Add vegan chocolate chips to the dough for an extra treat.
Storage & Freezing
To keep your vegan pecan cookies fresh, store them in an airtight container at room temperature for up to a week.
If you want to keep them longer, place the cookies in a sealed container and store them in the refrigerator for up to two weeks. For even longer storage, you can freeze the cookies for up to three months.
To freeze, place the cookies in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. When ready to eat, let them thaw at room temperature for a few hours.
Tips for success
- Don’t overmix: Overmixing the dough can lead to tough cookies. Mix just until the ingredients are combined.
- Proper chilling: Chilling the dough and shaped cookies helps prevent them from spreading too much during baking.
- Even sizing: Make sure your cookies are the same size for even baking.
- Roast the pecans: Roasting the pecans beforehand enhances their flavor and adds a deeper nutty taste to the cookies.
Frequently Asked Questions
Yes, you can substitute pecans with walnuts, almonds, or any other nut you prefer.
Yes, simply use a gluten-free all-purpose flour blend instead of regular flour.
Store them in an airtight container at room temperature for up to a week, in the refrigerator for up to two weeks, or in the freezer for up to three months.
Yes, coconut oil works as a great substitute for vegan butter in this recipe.
Roasting the pecans enhances their flavor, but it’s not mandatory.
Recipe
VEGAN PECAN COOKIES
INGREDIENTS
- 113 g vegan butter or coconut oil, (½ cup)
- 64 g sugar, (5 tbsp)
- 1 teaspoon vanilla extract
- 128 g all-purpose flour, (1 cup + 1 tbsp)
- 55 g pecans, roasted & chopped ((½ cup))
- ½ teaspoon ground cinnamon
- Pinch of salt
INSTRUCTIONS
- Mix wet ingredients: In a medium bowl, beat the butter with the sugar until creamy. Add the vanilla and beat again until the mixture is fluffy and smooth.
- Incorporate dry ingredients: Add the flour, chopped pecans, cinnamon, and salt to the mixture. Stir until the ingredients are well combined, forming a homogeneous dough. Be careful not to overmix.
- Chill the dough: Cover the bowl with a plate or lid and freeze the dough for 20 minutes.
- Shape the cookies: After chilling, shape the dough into cookies. You can either roll out the dough and use a cookie cutter or divide the dough into 13 equal parts and flatten each ball into a disk (5-6 mm).
- Place the shaped cookies on a baking sheet, leaving a little space between each one.
- Preheat and chill: Preheat your oven to 180°C (355°F) and while the oven is preheating, chill the cookies in the fridge for 15 minutes.
- Bake: Bake the cookies in the preheated oven for 17-20 minutes, or until the edges are slightly golden.
- Cool down: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Store: Store the cookies in an airtight container to maintain their freshness.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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