Hello friends! Today we are making Vegan Pecan Cookies!
These cookies went into my Vegan Christmas Cookie Box.
These Vegan Pecan Cookies have a chewy middle, and a crunchy outside, because I coated them in turbinado sugar (raw sugar).
Raw sugar really is a wonderful ingredient to bake with. I don’t use it enough, but I am going to start experimenting with it more. It has a hearty taste, and the texture is perfect for finishing off desserts, such as coating, sprinkling, topping, etc!
Do you like your cookies chewy, or do you prefer them crispy?
If you are team chewy and soft like me, you will LOVE these Vegan Pecan Cookies!
And if you like your cookies crispy, you will LOVE these cookies too, because of their crunchy outside!!!
I made two batches of these Vegan Pecan Cookies because they were so good, and soft, so I had to include them in my Vegan Cookie Box I was assembling last week.
And I will also say that they are super easy to make.
The ingredients to make these Vegan Pecan Cookies are:
- Coconut oil
- Vegan Butter
- Turbinado sugar (or substitute brown sugar)
- Yogurt (I used coconut)
- Milk (I used almond)
- Vanilla Extract
- Ground Pecans
- Baking soda
- Baking powder
Cream the butter and the coconut oil in the electric mixer for just 1 minute. They can be at a solid state, but make sure the coconut oil isn’t cold from the fridge. Most vegan butters can be used cold from the fridge because they will easily soften up as you start mixing with the mixer.
Then add the sugar. If you are using turbinado sugar, give it a few pulses in the food processor before adding it to the recipe. If using brown sugar, you don’t have to do that.
Add the milk and yogurt, along with the vanilla and bourbon.
You don’t have to use bourbon, if you don’t want to! You can totally leave it out. Substitute it with another teaspoon of vanilla.
Once the dough is ready, scoop cookies, roll them between your hands to form a smooth ball and then roll the balls in turbinado sugar.
Then place them on a cookie sheet lined with parchment or silicone, and place a pecan on top.
And it’s always a good idea to place the cookies in the fridge before baking, as you pre-heat your oven.
Because this way, the fat in the dough will be solid as the cookies enter the oven, and it won’t start to melt immediately, providing a better structure and shape to the cookies.
You can also place the shaped unbaked cookies in the freezer, let them become frozen, and after about 2 hours, place them in a ziploc bag, and keep them in the freezer for up to 2 months.
Whenever you are ready for some cookies, just pre-heat the oven, and bake the frozen cookies straight from the freezer.
Here are some more vegan cookies and treats you may like:
- Vegan Ginger Cookies
- Vegan Banana Cookies
- Vegan Chocolate Chip Cookies
- Vegan Almond Tahini Truffles
- Vegan Brigadeiros
- Vegan Peanut Butter Truffles
- Vegan Matcha Oreos
If you make this recipe, tag me on Instagram, I always love to see it when you make my recipes!
Thank you so much for stopping by and reading my blog!
Have a lovely day and a happy time baking cookies!!
Vegan Pecan Cookies
These Vegan Pecan Cookies with a touch of bourbon are coated in turbinado sugar with a pecan on top. These cookies have a chewy middle and a crispy outside because of the turbinado sugar. They are simply perfection!
- 1/2 cup coconut oil solid
- 2 tablespoons vegan butter
- 1 1/2 cups turbinado sugar*
- 1/3 cup dairy-free yogurt
- 1/4 cup dairy-free milk
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon**
- 2 1/2 cups all-purpose flour
- 1/2 cup ground pecans***
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup turbinado sugar for coating
- 18 pecans to top cookies
- Place coconut oil and vegan butter in the bowl of an electric mixer.
- Cream them together for about 1 minute.
- They can be cold from the fridge, as soon as you start mixing, they will start to soften up.
- Start adding brown sugar slowly, while the mixture gets creamy.
- Add yogurt, milk, vanilla, and bourbon. Mix to combine.
- Add flour, ground pecans, baking soda, baking powder, salt.
- Mix to incorporate.
- Scoop cookies with a cookie scoop, roll them between your hands, and then roll them in turbinado sugar. Then place a pecan on top of each cookie.
- Place tray with cookies in the freezer for 15-30 minutes before baking.
- Pre-heat the oven to 375F.
- Bake cookies for 8-10 minutes. Cookies should look browned around the edges, but not too browned on top.
- Rule of thumb, if a cookie looks baked and set in the oven, it will most likely be overbaked and tough as it cools down.
- I always like to underbake my cookies, and pull them out just before they look ready. Which means I always end up with chewy and soft cookies!
- Let cookies cool down slightly before enjoying.
- Store in an airtight container at room temperature for up to 3 days.
- You can also freeze the cookie balls until they are solid, then place them in a ziplock bag and keep them in your freezer for up to 2 months. Whenever you want a cookie, pre-heat your oven, place cookies in a cookie sheet, and bake them according to instructions above, no need to thaw the cookies before baking them.
*Turbinado or raw sugar tends to make recipes a bit drier, so I recommend processing the sugar in the food processor before adding the recipe, or simply swap it for coconut sugar, or brown sugar, and it will work beautifully!
**Omit the bourbon in case you don’t want to use it, add another teaspoon of vanilla instead, if desired.
*** You will need about 2/3 cup whole pecans, just process them in the food processor until ground, but don’t process too much that they start to become butter.