Butter Pecan Cookies
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!
Ingredients
- 8 Tbs Vegan Butter (113g)
- ⅓ cup Granulated Sugar (66g)
- ⅓ cup Light Brown Sugar (70g)
- 1 Tbs Ground Flax Seeds (8g)
- 3 Tbs Hot Water (45ml)
- 1 teaspoon Vanilla Extract
- 1½ cups All Purpose Flour (188g)
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Vegan Chocolate Chips
- ½ cup Pecans (70g)
Instructions
- Preheat oven to 350°F
- Combine the ground flax seeds & hot water 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 to the butter then add the butter mixture to a large mixing bowl with both sugars & whisk to incorporate, it will get glossy as it comes together
- Next add the thickened flax paste, mix well
- Sift the flour with the baking soda, baking powder & salt then add to the butter mixture & mix just to incorporate with a spatula
- Add the chocolate chips & pecans
- Scoop cookies with a cookie scoop (I use a 2 ounce scoop) onto a parchment lined sheet pan
- Add a few extra chips & nuts to the tops of each cookie dough ball before baking so they look really nice when they come out of the oven
- 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!
Video
Notes
Storage Cookies will stay fresh for up to 1 week at room temperature in an airtight container or jar. Cookies can be frozen either baked or raw for up to 1 month in an airtight container.
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