Vegan Pecan Butter Cookies [Oil Free]
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
12 Cookies
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Calories
79 kcal
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Course
Dessert
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Cuisine
International
Vegan Pecan Butter Cookies [Oil Free]
Description
The cookie dough is made by mixing pecan butter with coconut sugar, baking powder, optional vanilla and cinnamon, salt, and a small amount of cashew milk to reach the right stickiness. Small scoops are pressed with a fork to encourage spreading while baking at 350°F. The cookies bake until soft and need to cool for at least 10 minutes before handling, as they feel underdone immediately out of the oven. Cooling allows them to set to the proper texture.
This recipe yields 12-14 cookies with a delicate flavor profile highlighted by the nutty pecan butter and warming spices. They keep well at room temperature for a few days or refrigerated up to a week. Freezing is also possible for longer storage.
Adjusting sugar quantity can reduce sweetness without major impact on texture. This makes a thoughtful choice for those avoiding added oils but wanting a tender, flavorful cookie.
Ingredients
- 1 cup pecan butter
- ⅓ cup coconut sugar or brown sugar, unrefined
- ½ teaspoon baking powder
- 1 teaspoon vanilla optional but recommended
- 1 teaspoon cinnamon optional but recommended
- ¼ teaspoon salt optional but recommended, sea salt
- 1-2 tablespoons cashew milk or milk of choice, unsweetened
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
- Begin mixing the dough with 1 tablespoon of milk and add more only if needed for proper dough consistency based on the nut butter used.
- Avoid handling the cookies immediately after baking; allow them to rest at least 10 minutes to set properly.
- For less sweetness, reduce the sugar amount to 1/4 cup while keeping a similar texture.
- Store cookies in an airtight container at room temperature for 2-3 days or refrigerate up to 1 week for freshness.
- Cookies can be frozen in an airtight container for up to 3 months without loss of quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Cookies
Amount Per Serving
Calories 79 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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