These Butter Pecan Cookies are every part multi functional!
If you happen to love delicate, moist, chewy and barely crispy chocolate chip cookies you got here to the best place.
Whereas the melting of the vegan butter on this recipe may also retain moisture
It is going to additionally magically hold them delicate for days!
This mixture makes these cookies chewy whereas making a barely crispy outdoors.
Pecans and Chocolate Chips make this cookie recipe my all time favourite!
However after all you can also make substitutions as you favor, since any nut will do or no nuts in any respect!
Take a look at my article on Attending to Know Your Cookie Doughthe place you possibly can customise your cookie recipes to fit your preferences!
To ensure these cookies don’t unfold I’ll scoop them and place the sheet pan into the freezer to sit back whereas I preheat the oven.
Alternatively the scooped cookie dough balls might be frozen for as much as 1 month
Then thawed utterly earlier than baking for good freshly baked cookies on a moments discover!
Whereas it isn’t troublesome to make these cookies I made a video simply in case you need to see a visible!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES
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Yield: 12 cookies
Butter Pecan Cookies
Prep Time
Quarter-hour
Prepare dinner Time
18 minutes
Whole Time
33 minutes
Components
- Vegan Butter 8 Tablespoons (113g)
- Granulated Sugar 1/3 cup (66g)
- Gentle Brown Sugar 1/3 cup (70g)
- Floor Flax Seeds 1 Tablespoon (8g)
- Sizzling Water 3 Tablespoons (45ml)
- Vanilla Extract 1 teaspoon
- All Goal Flour 1½ cups (188g)
- Baking Soda ½ teaspoon (2.5g)
- Salt ¼ teaspoon
- Vegan Chocolate Chips 1 cup
- Pecans ½ cup (70g)
Directions
- Preheat oven to 350°F
- Mix the bottom flax seeds and sizzling water and let stand for about 5 minutes to thicken
- Soften the vegan butter in a small sauce pot or within the microwave till it’s simply melted.
- Add the vanilla extract, the cool the butter barely to lukewarm (you simply don’t need it sizzling) add to a big mixing bowl with each sugars and beat on medium to low velocity till it’s all integrated, lower than 1 minute ought to do.
- Add the thickened flax paste and blend to mix
- Sift the flour with the baking soda and salt after which add to the butter combination and blend simply to include.
- Add the chocolate chips and pecans and blend to mix
- Scoop cookies with a 1½ ounce or 2 ounce scoop onto a parchment lined sheet pan
- I like so as to add just a few chips and nuts to the tops earlier than baking so they appear very nice after they come out (trick of the commerce!)
- Bake in preheated 350°F oven for roughly 10-Quarter-hour or till they’re beginning to get golden browned, watch out to not over bake these for those who like delicate chewy insides!
Notes
Cookies will keep contemporary for as much as 1 week at room temperature in an hermetic container or jar.
Cookies might be frozen baked or uncooked for as much as 1 month in an hermetic container
