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
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.
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.
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.
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.
Bake at 365F for 12-14 minutes (depending on oven) until cookies are golden (edges will be slightly brown).
Cool on baking sheet for 5 minutes then transfer to cooling rack. Makes 12-14 cookies.