Salted Pecan Butter & Chocolate Chip Cookies

Fall in love with the distinctive flavor of these Salted Pecan Butter & Chocolate Chip Cookies are delicious any time of the year.

Vegan | Soy-free

Baking season is upon us and that can only mean one thing: delicious oven-baked goods! Fall head-over-heels with these vegan Salted Pecan Butter & Chocolate Chip Cookies. When you try these cookies, you will not be able to eat just one, they are truly exquisite!

The star flavor in this recipe is pecans, which are used in the form of pecan butter. On another hand, the vanilla extract, lava salt, and, if feeling adventurous, whiskey make for a fragrant cookie that is balanced in flavor and aroma. The end result? Buttery and caramely cookies, with crisp edges and rich-chewy centers. If a chocolate pecan pie were to turn itself into a cookie, this is exactly what it would taste like!

Salted Pecan Butter & Chocolate Chip Cookies 

This recipe is a variation of my previous cookies, so you’ll see many of the usual ingredients. What are you going to need to make these cookies? The usual suspects: vegan butter, salt, flour, and vanilla extract. But also a few other ingredients that give this recipe it’s distinctive flavor, like pecan butter, black lava salt, and burbon whiskey. Although, you can totally leave the whiskey out if you wish. 

Why You’ll Love These Cookies

• A decadent adaptation of my chocolate chip cookies
• Simple to make with only 13 ingredients
• Not overly sweet
• Incredible soft and chewy texture

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Salted Pecan Butter & Chocolate Chip Cookies

Rating: 5.0/5

( 1 voted )

Serves: 16-20 Prep Time: 25 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• ½ cup non-dairy butter, melted
• ¾ cup pecan butter, softened
• ⅔  cup dark brown sugar
• 1 flax egg (1 tbsp ground flax seeds + 2 Tbsp water, allow to sit a couple minutes)
• 2 tbsp plant-based milk
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 tsp baking powder
• Dash of cinnamon
• ½ tsp salt
• 1 cup non-dairy chocolate chips

Procedure

1. Preheat oven to 375F degrees.
2. To a mixing bowl, add melted butter & whisk in the sugar. Then mix in the pecan butter, flax egg, vanilla extract, dash of cinnamon & salt.
3. Add in the flour & baking powder. Mix well until combined and a dough is formed.
4. Mix in the chocolate chips, make sure it’s all combined.
5. Chill in the refrigerator for 20 minutes.
6. Scoop out small, tablespoon size amounts of dough, then place on a parchment paper lined baking sheet, leave an inch or two between each cookie. Note: For large cookies, flatten the dough a bit with fingers.
7. Bake for 10-12 minutes. Immediately after baking the cookies, place in a cooling rack.
8. Enjoy!

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