These vegan butter pecan cookie sandwiches are filled with raspberry jam and vegan cajeta. These buttery cookies melt in your mouth and take just 15 minutes to bake.
About this recipe
- Plant-based. These are vegan cookies because they don’t have animal products. They are made without eggs, dairy, and vegetable butter.
- Texture. They melt in your mouth but keep their shape while cutting and filling.
- Flavor. The flavor of these butter pecan cookies is the best; it is smooth but with caramel notes due to the sugar and the deliciousness of the ground pecans.
- Shape. Make these cookies any shape you want. Moreover, you can even use no cookie cutters and just a knife to cut into squares.
Ingredients for the pecan butter cookies
- Flour. Use all-purpose flour.
- Butter. I use vegan butter; any brand works very well in this recipe.
- Pecans. Ground pecans. Be careful when you grind them; you don’t want them turned into pecan butter. You are looking at a sand-like texture.
- Sugar. I used organic cane sugar, but white sugar works too.
- Vanilla and salt.
How to make vegan cookies
- Preheat the oven to 350ºF.
- Mix butter and sugar until fully combined using a mixer. Add vanilla and continue mixing.
- Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
- Roll the dough about 1/4 inch thick on parchment paper or a silicone mat with a well-floured rolling pin. Carefully transfer the parchment paper or silicone mat to a baking sheet or cookie sheet and chill for 30 min to 3 hours.
- Cut the cookies with a cookie cutter and re-roll your scraps.
- Bake for 15 minutes and let them cool completely on a cooling rack before making the sandwiches or dusting with powdered sugar.
Tips for the perfect butter pecan cookie dough
- Don’t overwork the cookie dough. It is ready when all the ingredients are well integrated. Because of all the butter, the dough is a bit fragile but easy to handle.
- Do not skip the parchment or silicone mat. This way, you cut the cookies, remove the scrapes, lift the paper or mat, and put it on the baking sheet. So easy.
- Lightly flour the rolling pin. Flour the rolling pin very well when rolling the dough so it does not stick.
- Make pecan cookie sandwiches. Fill them with what you like: jam, vegan cajeta, or melted chocolate.
Frequently asked questions
- How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parchment paper.
- Do I have to use room-temperature butter? Yes, but watch out when working with vegan butter; it melts fast.
- I don’t have cookie cutters; what can I use? Cut squares with a ruler and knife. This is easier because there will be no scrapes.
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Butter pecan cookies (vegan)
These vegan butter pecan cookies are filled with raspberry jam and vegan cajeta. These buttery cookies melt in your mouth and take just 15 minutes to bake.
Equipment
- Mixer
- Mixer
Ingredients
Instructions
- Preheat the oven to 350ºF.
- Mix the butter and sugar with a mixer until everything is completely integrated. Add the vanilla and continue mixing.
- Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
- Roll the dough about 1/4-inch thickness on parchment paper or a silicone mat with a well-floured rolling pin. Carefully transfer the parchement paper or silicone mat to a baking sheet and chill for 30 min to 3 hours.
- Cut the cookies with a cookie cutter and re-roll your scraps.
- Bake for 15 minutes and let them cool completely before making the sandwiches or dusting with powdered sugar.
Notes
- How to store the butter pecan cookies. The best way to store these and any other cookie is in an airtight container lined with parchment paper.
- Do I have to use room-temperature butter? Yes, but watch out when working with vegan butter; it melts really fast.
- I don’t have cookie cutters. What can I use? Cut squares with a ruler and knife. This is actually easier because there will be no scraps.
Nutrition
Serving: 1pieceCalories: 126kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 78mgPotassium: 23mgFiber: 0.5gSugar: 6gVitamin A: 319IUVitamin C: 0.02mgCalcium: 3mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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