butter pecan cookies (vegan)

These vegan butter pecan cookies are filled with raspberry jam and vegan cajeta. These buttery cookies melt in your mouth and take just 15 minutes to bake.

butter pecan cookies in a heart shape ove a pink background

About this recipe

  • Plant-based. These are vegan cookies because they don’t have animal products. They are made without eggs, no dairy, and vegetable butter.
  • Texture. They melt in your mouth but keep their shape while cutting and filling.
  • Flavor. The flavor of these butter pecan cookies is the best; it is smooth but with caramel notes due to the sugar and the deliciousness of the ground pecans.
  • Shape. Make these cookies any shape you want. Moreover, you can even use no cookie cutters and just a knife to cut into squares.
rolled dough ove a piece of parchemnet paper and hearts

Ingredients for the pecan butter cookies

  • Flour. Use all-purpose wheat flour.
  • Butter. I use vegan butter; any brand works very well in this recipe.
  • Pecans. Ground pecans. Be careful when you grind them; you don’t want them turned into pecan butter. You are looking at a sand-like texture.
  • Sugar. I used organic cane sugar, but white sugar works too.
  • Vanilla and salt.
Baked butterpecan cookes in heart shape

How to make the vegan cookies

  1. Preheat the oven to 350ºF.
  2. Mix the butter and sugar with a mixer until everything is completely integrated. Add the vanilla and continue mixing.
  3. Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
  4. Roll the dough about 1/4-inch thickness on parchment paper or a silicone mat with a well-floured rolling pin. Carefully transfer the parchment paper or silicone mat to a baking sheet and chill for 30 min to 3 hours.
  5. Cut the cookies with a cookie cutter and re-roll your scrapes.
  6. Bake for 15 minutes and let them cool completely before making the sandwiches or dusting with powdered sugar (affiliate link).
Vegan butter pecan cookies sandwiches dusted with powdered sugar

Tips for the perfect pecan butter cookies recipe

  • Don’t overwork the dough. It is ready when all the ingredients are well integrated. The dough, because of all the butter, is a bit fragile but easy to handle.
  • Do not skip the parchment or silicone mat. This way, you cut the cookies, remove the scrapes, lift the paper or mat, and put it on the baking sheet. So easy.
  • Lightly flour the rolling pin. When rolling the dough, flour the rolling pin very well, so it does not stick.
  • Make pecan cookie sandwiches. Fill them with what you like the most: jam, vegan cajeta, or melted chocolate.

Frequently asked questions

  • How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parchment paper.
  • Do I have to use room temperature butter? Yes, but watch out when working with vegan butter, it melts really fast.
  • I don’t have cookie cutters, what can I use? Cut squares with a ruler and knife. This is actually easier because they will be no scrapes.

Other recipes that you may like:

butter pecan cookies
butter pecan cookies

Butter pecan cookies (vegan)

Alejandra Graf
These vegan butter pecan cookies are filled with raspberry jam and vegan cajeta. These buttery cookies melt in your mouth and take just 15 minutes to bake.
5 de 1 voto
Prep Time 15 mins
Cook Time 15 mins
chill time 30 mins
Total Time 1 hr
Course Baked goods
Cuisine American
Servings 24 pieces
Calories 126 kcal

Equipment

  • Mixer

Ingredients
  

  • 200 g vegan butter
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • ½ cup ground pecan
  • ¼ teaspoon salt

Instructions
 

  • Preheat the oven to 350ºF.
  • Mix the butter and sugar with a mixer until everything is completely integrated. Add the vanilla and continue mixing.
  • Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
  • Roll the dough about 1/4-inch thickness on parchment paper or a silicone mat with a well-floured rolling pin. Carefully transfer the parchement paper or silicone mat to a baking sheet and chill for 30 min to 3 hours.
  • Cut the cookies with a cookie cutter and re-roll your scrapes.
  • Bake for 15 minutes and let them cool completely before making the sandwiches or dusting with powdered sugar.

Notes

  • How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parcehment paper.
  • Do I have to use room temperature butter? Yes, but watch out when working with vegan butter, it melts really fast.
  • I don’t have cookie cutters what can I use? Cut squares with a ruler and knife. This is actually easier becasue they will be no scrapes.

Nutrition

Serving: 1pieceCalories: 126kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 78mgPotassium: 23mgFiber: 0.5gSugar: 6gVitamin A: 319IUVitamin C: 0.02mgCalcium: 3mgIron: 1mg
Keyword vegan butter cookies, vegan cookies

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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Diana
Diana
2 years ago

Me encanta lo sencillo de esta receta, pero me pregunto si es posible usar alemendras en lugar de las nueces?

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