butter pecan cookie sandwiches (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.

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.

Galletas de corazón veganas en un plato con azúcar en polvo.

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.
Una galleta en forma de corazón sobre un papel pergamino.

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.
Baked butterpecan cookes in heart shape

How to make vegan cookies

  1. Preheat the oven to 350ºF.
  2. Mix butter and sugar until fully combined using a mixer. Add vanilla and continue mixing.
  3. Add the ground pecans, flour, and salt. Mix until a smooth dough forms.
  4. 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.
  5. Cut the cookies with a cookie cutter and re-roll your scraps.
  6. Bake for 15 minutes and let them cool completely on a cooling rack before making the sandwiches or dusting with powdered sugar.
Descripción: Galletas veganas en forma de corazón con azúcar glas en una bandeja para hornear.

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.

Other recipes that you may like:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

Butter pecan cookies (vegan)

Alejandra Graf
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.
5 de 2 votos
Prep Time 15 minutes
Cook Time 15 minutes
chill time 30 minutes
Total Time 1 hour
Course Baked goods
Cuisine American
Servings 24 pieces
Calories 126 kcal

Equipment

Ingredients
  

  • 200 g vegan butter
  • ¾ cup sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • ½ cup ground pecan
  • ¼ teaspoon salt

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
Keyword vegan butter cookies, vegan cookies

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

Latest posts by Alejandra Graf (see all)
Subscribe
Notify of
guest
Recipe Rating




2 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS