Vegan Pecan Butter Cookies [Oil Free]

Name: Vegan Pecan Butter Cookies [Oil Free]
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12 Cookies
Ingredients: 1 cup pecan butter; ⅓ cup unrefined coconut sugar; ½ teaspoon baking powder; 1 teaspoon vanilla; 1 teaspoon cinnamon; ¼ teaspoon sea salt; 1-2 tablespoons unsweetened cashew milk

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
12 Cookies
Calories
79 kcal
Course
Dessert
Cuisine
International

Vegan Pecan Butter Cookies [Oil Free]

Talia Shannon

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AMAZING vegan pecan butter cookies! They're moist, buttery soft, salty/sweet, and SO SO good!

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Ingredients

Servings

1 cup pecan butter
⅓ cup unrefined coconut sugar or brown sugar
½ teaspoon baking powder
1 teaspoon vanilla optional but recommended
1 teaspoon cinnamon optional but recommended
¼ teaspoon sea salt optional but recommended
1-2 tablespoons unsweetened cashew milk or milk of choice

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Instructions

Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
In a medium bowl, add all the ingredients, starting with just 1 tablespoon of the milk and mix well. Your batter should be thick and sticky. If it feels too dry to hold together, add the second tablespoon of milk.
Use a SMALL cookie scoop, or tablespoon to scoop the cookie batter onto your tray, leaving plenty of space in between each one. You should get between 12-14 cookies. Use a fork to gently press down each cookie to give them a spreading head start. They will continue to spread in the oven.
Bake for 10-11 minutes and remove from the oven. They will feel soft and underdone, this is normal, so don't try to eat them straight out of the oven. Let them rest for at least 10 minutes before handling. Then transfer to a cooling rack to continue cooling and completely set.

Notes

Make sure to only use 1 tablespoon of milk to start mixing your batter. Depending on the consistency of your nut butter, you may or may not need the second tablespoon.
It will be tempting, but do not touch your cookies once you remove them from the oven. Let them rest for 10 minutes before handling, as they will be very soft and feel under done before cooling.
For less sugar, you may reduce to ¼ cup with similar results.
Keep your cookies at room temperature in a container for 2-3 days, or refrigerate up to 1 week. You may freeze air tight for up to 3 months.

Nutrition Information

Show Details

Calories 79cal (4%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 7g (11%) Sodium 76mg (3%) Potassium 38mg (1%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 6IU (0%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)