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Brown Butter Pecan Cookies

Buttery toasted pecan meets browned vegan butter to support an incredibly rich, melt-in-your-mouth cookie perfect for both summer and fall baking!
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Prep Time 45 minutes
Cook Time 10 minutes
Servings: 29 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Video

Ingredients
  

Wet ingredients
  • ½ cup vegan butter
  • ½ cup pecan butter (1 ½ cup pecan peices)
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 1 tbsp maple syrup
  • ⅔ cup oat milk
  • 1 tsp vanilla
Dry ingredients
  • 2 ½ cup all purpose flour for gluten-free cookies, use bob's red mill 1:1 gf baking blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
Add-ins
  • 1 ½ cup pecan peices or chocolate chips

Equipment

  • 2 baking sheets
  • 1 Food processor

Method
 

Pecan Butter
  1. Preheat the oven to 350℉ and line two baking sheets with parchment paper or silpat mats
  2. Toast the pecans for 7-8 minutes or until fragrant. Remove from oven and transfer to a food processor. Blend until a smooth butter forms, about 2-3 minutes.
Browned Vegan Butter
  1. Place the vegan butter in a medium saucepan and set the heat to medium-medium-low. Once the butter melts, start stirring with a wooden spoon. The butter will start to foam. Whenever this happens, lift the pan off the heat and wait for the foam to subside, then return to heat and keep stirring. It'll take about 5 minutes to achieve a nice dark amber color (and several rounds of lifting the pan off the stove).
Cookie Dough
  1. In a medium bowl, whisk the dry ingredients together (flour, baking soda, baking powder, salt, pumpkin pie spice)
  2. In a large mixing bowl, add the white and brown sugars. Pour the cooled browned butter on top, then add the maple syrup and vanilla. Beat with a hand beater to combine.
  3. Add the pecan butter to the sugar mixture. Beat with a hand mixer for another minute or so.
  4. Add the dry ingredients and the oat milk to the sugar mixture in three rounds, alternating flour-milk-flour-milk-flour-pecans-milk. Keep using the hand beater, but on a low setting. Fold in the pecan pieces (or chocolate chips) using a spoon or spatula in the last flour addition.
  5. Roll into 1 ½ TBSP balls and space each cookie 2" apart on the prepared baking sheets. Feel free to keep using the ones that you used to toast the pecans.
  6. Bake at 350℉ for 8-10 minutes. Cool for at least 5 minutes. Enjoy!