These Vegan Butter Pecan Cookies are easy to make, only have 7 simple ingredients, and are irresistible! Gluten free, dairy free, and egg free.
I can't say enough good things about these cookies- they are sweet, buttery thanks to the ghee, and studded with chopped pecans. They remind me so much of one of my favorite cookies- Paleo Mexican Wedding Cookies. They are slightly crumbly, which is not a bad thing. And they are melt-in-your-mouth good!
Usually when I make treats, I enjoy one and then share the rest. Except these cookies. I have been eating them all and enjoying every bite. I think to myself- I'm just going to have one bite- then next thing I know I'm three cookies deep. Whoops 🙂
Simple Ingredients
Sugar- I used maple sugar (not syrup) for these, but coconut sugar would also work well. The maple sugar has a lighter color so if you use coconut sugar they may be slightly darker. Cane sugar also works and has a light color.
Vegan butter- use the sticks of butter, not the tub because that has higher water content and won't give the same results. Butter flavored coconut oil also works great here and gives a nice buttery flavor.
Pecans- these add a nice buttery crunch and can't be missed as they're the star of the cookie.
Almond and coconut flour- the mix of these two flours keeps them gluten free and gives the best tender texture.
These are egg free which is perfect for anyone working around allergies.
These cookies are super easy to make and in under 30 minutes you have fresh, homemade cookies. Definitely wait for them to cool before trying because they are very delicate and crumble straight out of the oven.
Here are a couple more cookie recipes you'll love: Easy Paleo Snickerdoodles, Paleo Holiday Cookie Cut-Outs, and Paleo Gingersnaps.
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Vegan Butter Pecan Cookies
Ingredients
- ½ cup vegan butter, room temperature
- ½ cup maple sugar (not syrup) or coconut sugar
- 1 teaspoon vanilla
- 1 ¾ cup almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ½ cup chopped raw pecans
Instructions
- Preheat the oven to 325° and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, combine ghee and maple (or coconut) sugar. Mix until fully combined. Add in the vanilla and stir again.
- Add in the almond flour, coconut flour, and salt. Mix dough well, until no dry spots remain. I found the best way to do this was with my hands.
- Add in the chopped pecans, mix again, and scoop into balls using a 1 tablespoon measure. It should make 16 cookies.
- Place them evenly spaced on the cookie sheet, press down each one slightly and bake for 5 minutes. Remove from the oven, using the bottom of a clean glass, press them down again to about ¼ inch thick.
- Bake for an additional 10-11 minutes. Remove from the oven and let cool.
- Cover in air tight container. Will keep on the counter for 4 days, refrigerate after that.
Jeanne Rivers says
Best cookies ever! It makes being on the paleo diet easy! Thank you!
Jessica DeMay says
Thanks, Jeanne! I'm so glad you like them!
Bethe says
Going to try these with toasted hazelnuts— sadly allergic to pecans. Sound yummy!
Cheers, Bethe
Jessica DeMay says
Sounds great, Bethe! Enjoy!