Ingredients
– 1 cup pecans for the main mix, adding that signature crunch
– 10 extra pecan halves for garnish to top each cookie for an extra nutty touch
– 1 cup all-purpose flour forms the base structure of the cookies
– 1 tablespoon cornstarch helps bind and thicken the dough
– 1 teaspoon baking soda aids in rising for a soft interior
– 1 ¼ teaspoon ground cinnamon adds a warm, spicy note
– 1 ¼ teaspoon salt balances the sweetness
– 1 ½ cup melted margarine or vegan butter provides richness and vegan compliance
– 3 ¼ cup light brown sugar delivers moisture and sweetness
– 1 teaspoon vanilla extract enhances the overall flavor
– ¼ cup non-dairy milk keeps the dough moist and workable
Instructions
1-In another bowl, beat ½ cup of melted margarine or vegan butter with ¾ cup of light brown sugar and 1 teaspoon of vanilla extract until well combined.
2-Gradually add the dry ingredients to the wet mixture and stir until just combined, then mix in ¼ cup of non-dairy milk to bring the dough together.
3-Fold in the toasted pecans for that nutty goodness, and remember the dough is sticky, so use a scoop instead of rolling it.
4-Drop two scoops of dough per cookie onto the baking sheet and press a pecan half on top if you want that extra garnish.
5-Bake for 12-15 minutes until the edges turn light golden brown, then let the cookies cool on the sheet for 5 minutes before moving to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use a scoop instead of rolling the dough as it is sticky.
🧊 Store cookies in an airtight container at room temperature for up to one week or freeze for later use.
🍫 Optional add-ins like chocolate chips or a drizzle of maple syrup add extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie