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Butter Pecan Cookies



  • 150 g all-purpose flour

  • 90 g pecans, chopped

  • 1/2 tsp cornstarch

  • 113 g plant butter, unsalted, room temp

  • 50 g granulated sugar

  • 100 g brown sugar

  • 60 g apple sauce

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • 1/4 tsp salt


  1. Using a stand mixer with paddle attachment or electric mixer, butter in large bowl until smooth. Then add granulated sugar and brown sugar and cream the mixture until it's fluffy.

  2. In a medium-sized bowl, combine flour, cornstarch, baking soda, and salt. Using spatula, mix dry ingredients into butter mixture until well-combined. Fold in chopped pecans. If dough is too dry (depending on climate), add plant milk 1 tbsp at a time until flour is incorporated.

  3. Cover dough and freeze dough for 30 minutes to 1 hour (or refrigerate for at least 2 hours). Let cookies sit at room temperature for 20-25 minutes before baking.

  4. Pre-heat oven to 365F. On baking sheet lined with parchment paper, place cookie dough balls (about 1.5 wide or 2 tbsp). Make sure to leave 2 inch gap between cookies.

  5. Bake at 365F for 12-14 minutes (depending on oven) until cookies are golden (edges will be slightly brown).

  6. Cool on baking sheet for 5 minutes then transfer to cooling rack. Makes 12-14 cookies.



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