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Chewy Butter Pecan Cookies (Vegan)

There's nothing like a chewy cookie with lots of crunchy bits of nuts and chocolate. These cookies are so easy and delicious to make for your family.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 28 - 32 cookies

Ingredients

  • 3/4 cup 1 1/2 sticks Miyoko's "butter" or any dairy free butter cut into pieces
  • 3 tablespoons coconut cream *see note
  • 3 tablespoons cashew or almond butter
  • 1 cup brown sugar packed
  • 1/2 cup organic granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all purpose flour
  • 1 cup pecans roughly chopped
  • 1/2 cup dairy free semi-sweet chocolate chips or chopped chocolate optional

Instructions

  1. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and nut butter; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in about half of the pecans and line a cookie sheet with parchment.
  2. Roll into golf-sized balls and place about 2 inches apart on baking sheet then press the rest of the pecans into the cookies. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
  3. If desired, melt chocolate in a double boiler and spoon into a fine tipped pastry bag and drizzle over cookies when cooled. Allow chocolate to set before serving.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.