These Vegan Butter Pecan Cookies are simple to make, use only 7 basic ingredients, and are truly irresistible. They’re gluten free, dairy free, and egg free — perfect for allergies or anyone seeking a tender, nutty cookie.
These cookies are sweet and buttery, studded with chopped pecans for a lovely crunch. Their texture is slightly crumbly and melt-in-your-mouth, similar to Mexican wedding cookies but dairy-free. They pair perfectly with tea or coffee and are dangerously easy to snack on — one seldom stops at just one.
When I bake these I plan to share, but often end up enjoying most of the batch myself. The buttery flavor and pecan pieces make them hard to resist.
Simple Ingredients
Sugar — I used maple sugar (not syrup) for a light, caramel-like sweetness. Coconut sugar will work just as well but may yield a slightly darker cookie. Cane sugar is also an option if you prefer.
Vegan butter — Use stick-style vegan butter rather than the higher-water-content tub varieties for the best texture. Butter-flavored coconut oil is a good alternative if you want a pronounced buttery note.
Pecans — Chopped raw pecans add the essential buttery crunch that defines these cookies.
Almond and coconut flours — The blend of almond and coconut flours keeps the cookies gluten free while maintaining a tender, slightly crumbly texture.
These cookies are egg free, making them suitable for those with egg allergies or anyone avoiding eggs.
They come together in under 30 minutes. Be careful when handling them hot — they’re fragile right out of the oven, so allow them to cool to set properly.
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
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Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
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In a large bowl, cream the vegan butter and maple or coconut sugar until fully combined. Stir in the vanilla.
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Add the almond flour, coconut flour, and salt. Mix thoroughly until no dry spots remain — working the dough with your hands helps achieve an even texture.
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Fold in the chopped pecans. Scoop dough into 1-tablespoon balls — this yields about 16 cookies.
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Arrange cookies evenly on the sheet and press each one slightly. Bake for 5 minutes. Remove from oven and gently press each cookie down with the bottom of a clean glass to about ¼ inch thickness.
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Return to the oven and bake an additional 10–11 minutes, until edges are lightly golden. Remove and let cool completely on the baking sheet — they are fragile while warm.
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Store in an airtight container at room temperature for up to 4 days; refrigerate afterward.
Notes:
Nutrition Information
Carbohydrates: 11 g
Protein: 6 g
Fat: 21 g
Fiber: 3 g