Vegan Pecan Cookies
These easy vegan pecan cookies are thick, soft and chewy. They’re loaded with toasted pecans, brown sugar and have a touch of cinnamon!
Servings 10
Ingredients
- 1 cup (125g / 4.4oz) pecans + 10 extra pecan halves to garnish (optional)
- 1 cup (127g / 4.5oz) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (113g / 4oz) margarine, melted (or use vegan butter)
- ¾ cup (150g) light brown sugar
- 1 teaspoon vanilla
- ¼ cup (60ml / 2 fl oz) non-dairy milk
Instructions
- Preheat the oven to 350°F / 180°c. Line a baking sheet with parchment paper and set it aside.
- Toast the pecans in a dry skillet over medium heat until they're light brown, about 5-7 minutes. Stir often as they can burn quickly.
- Then coarsely chop the pecans and set them aside.
- Whisk together the flour, cornstarch, salt, baking soda and cinnamon. Set aside.
- In another bowl, beat the melted margarine with the brown sugar and the vanilla until they’re well-combined.
- Add the flour mixture and beat until just combined.
- Add the non-dairy milk and mix everything together.
- Fold in the toasted pecans. If the dough is too sticky, you could chill the dough in the refrigerator for about 30 minutes.
- Drop 2 scoops of dough (or 2 tablespoons) onto the cookie sheet.
- Press a pecan half on top of each, if desired.
- Bake until the edges are a light golden brown, about 12-15 minutes. Don’t overbake.
- When done, let them cool on the cookie sheet for about 5 minutes and then transfer to a rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
HOW TO FREEZE COOKIE DOUGH
Frozen cookie dough can be lifesaver, especially when you get a craving for chocolate chip cookies! Just make balls of dough and place them on your baking sheets that you've lined with parchment paper. Cover them loosely with some plastic wrap and pop them in the freezer for about an hour. Then put the frozen dough balls in a freezer bag or freezer-safe container. You can keep them in the freezer for about a month. You can thaw them in the refrigerator or you could bake them frozen and add a few more minutes to stated baking time. HOW TO FREEZE BAKED COOKIES
Put the cookies on a parchment-lined baking sheet in a single layer and put in the freezer. When the cookies have frozen, store them in a freezer-safe container or bag. If you want, you could wrap each cookie in plastic wrap individually, or, you can put a piece of parchment paper in between each cookie so that they won’t stick together. They can be frozen for up to about 1 ½ months. ©Pastry Wishes
Frozen cookie dough can be lifesaver, especially when you get a craving for chocolate chip cookies! Just make balls of dough and place them on your baking sheets that you've lined with parchment paper. Cover them loosely with some plastic wrap and pop them in the freezer for about an hour. Then put the frozen dough balls in a freezer bag or freezer-safe container. You can keep them in the freezer for about a month. You can thaw them in the refrigerator or you could bake them frozen and add a few more minutes to stated baking time. HOW TO FREEZE BAKED COOKIES
Put the cookies on a parchment-lined baking sheet in a single layer and put in the freezer. When the cookies have frozen, store them in a freezer-safe container or bag. If you want, you could wrap each cookie in plastic wrap individually, or, you can put a piece of parchment paper in between each cookie so that they won’t stick together. They can be frozen for up to about 1 ½ months. ©Pastry Wishes
