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!
Course Dessert
Cuisine American, vegan
Keyword cookies
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Servings 18cookies
Calories 180kcal
Author Camila Hurst
Ingredients
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
1tablespoonbourbon**
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
1/2cupturbinado sugarfor coating
18pecansto top cookies
Instructions
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.
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.
Storage
Store in an airtight container at room temperature for up to 3 days.
To freeze
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.
Notes
*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.