If you love soft and chewy chocolate chip cookies ~ you came to the right place!
These Butter Pecan Cookies are everything you love all in one!
There’s a secret trick to why these are so good!
Melting of the vegan butter versus traditional creaming method will retain moisture keeping them soft for days!
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 Dough so you can customize your cookie recipes to suit your preferences!
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Notes for Success:
Using a cookie scoop will ensure you have perfect same sized cookies!
Make sure these cookies don’t spread by scooping them onto a parchment paper lined sheet pan and into the freezer to chill while the oven preheats
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!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
Butter Pecan Cookies
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
Butter Pecan has always been a favorite ice cream flavor! Can’t wait to try this!
You really amaze me with your concoctions and creations! Thanks so much Gretchen!
QUICK question –
Does it have to be Earth Balance buttery sticks or do we have a substitute here?
Hi Thanks! You can use any solid fat you prefer to bake with
Hi Gretchen I’m gluten free How do I make your recipes which have regular flour and cake flour in them. Thank you Marva
You can substitute the entire amount of both flours listed with the gluten free blend
I can’t wait to try this recipe! Is coconut oil an option to use to replace butter when baking? I made some cookies the other night using coconut oil instead of butter and they turned out really flat. I had never made the recipe before so I wasn’t sure it was the coconut oil that did it.
So happy you are going all vegan with your recipes. 🙂
Hi Jen thanks! I hope you do try it! The thing about using coconut oil (or any oil- even melted butter) in a recipe will depend on how the recipe is written. For example if the recipe calls for creaming a solid fat like butter or earth balance or shortening, you cannot use an oil in place of it. Click here for more
Hi Gretchen! I’m so happy to see your all vegan website and recipes! I can’t wait to try them all. I made these recipe last night, accurately following the measurements and instructions but I thought it was a tad salty – it’s still good and chewy but the saltiness was a little prominent. What would you suggest I do next time? Thank you!
Hi Thanks! I find the earth balance to be slightly salty as well, so if you do use the earth balance I would reduce the salt by half or omit it altogether
Baked these the other day and they were amazing! Will definitely bake again and also use as a base recipe to maybe change flavours up 🙂
Did a double batch of these babies yesterday, and was glad that I doubled the recipe! Really great cookies, lovely texture, and not too sugary! Thanks!!
Hello Gretchen, I absolutely love this recipe! My husband requests these cookies so often, and they are always a hit at gatherings. I was hoping that I could make a request about how your recipe is written. I’ve had on two occasions where I have forgotten to put in the vanilla extract because it’s not in the written area; it’s only in the ingredient area. It’s a minor detail but for some reason I can’t seem to remember to add it even though I have made these cookies so many times. Thanks so much! Getting ready to eat some of these delicious cookies right now!
Hi! Thanks YES I agree these must be my FAV too! Thank you for letting me know! I will correct that right now!
You’re so welcome! My husband is taking a batch to share at work tomorrow. Thank you!!
How much chocolate chips do you use for this recipe?
Hey thanks for pointing this out, It’s 1 cup of chips.
Ever since I implemented “jump to recipe” on my posts it has been messing with my recipes 🙁