Pecan Pie Cookies
Chewy cookies capturing the flavors of pecan pie, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Unsalted Butter (Can substitute with vegan butter.)
- 1 cup Brown Sugar (Coconut sugar can be used.)
- 1/2 cup Granulated Sugar (Erythritol can be used for a lower-calorie option.)
- 2 large Eggs (Flax eggs can be used for a vegan version.)
- 1 teaspoon Vanilla Extract (Almond extract can be used.)
- 2 cups All-Purpose Flour (Gluten-free flour blend can be used.)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans (Can swap for walnuts or almonds.)
- 1/2 cup Chocolate Chips (optional) (Use dark chocolate or dairy-free chips.)
Instructions
- Preheat your oven to 350°F (175°C) so it’s nice and hot, ready to bake those cookies to perfection.
- Cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract to your butter-sugar mixture, mixing until well combined.
- Combine the all-purpose flour, baking soda, and salt in a separate bowl.
- Mix the dry mixture into the wet mixture, stirring gently until just combined.
- Fold in the chopped pecans and chocolate chips (if using) until evenly distributed.
- Scoop heaping spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each.
- Bake for 12-15 minutes until golden edges, cool before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg