If you are looking for a truly irresistible treat that brings together rich, nutty flavors and gooey chocolate in a completely plant-based delight, this Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe is exactly what you need. Imagine the warm aroma of browned vegan butter mingling with toasted pecans, studded with melty vegan chocolate chunks, and the slight crunch of pretzels for a surprising twist. These cookies strike the perfect balance between chewy and crispy, delivering a comforting, decadent cookie experience that’s sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
These ingredients are simple yet incredibly important to achieve the delicious texture and flavor harmony that make this recipe special. Each component brings something unique, from the buttery richness to the perfect hint of spice and crunch.
- 150 g vegan butter (block-style): Essential for that authentic brown butter flavor and luscious richness.
- 110 g soft brown sugar: Adds moisture and a deep caramel note to your cookies.
- 130 g pecans: Toasted for a nutty crunch that complements the chocolate perfectly.
- 135 g granulated sugar: Balances sweetness and helps provide the signature crispy edges.
- 40 g vegan Greek-style yogurt or skyr: Improves texture by keeping the cookies moist and tender.
- 2 teaspoon vanilla extract: Adds warmth and depth to the flavor profile.
- 200 g all-purpose flour: The sturdy base that holds everything together.
- 1 teaspoon baking soda: Helps the cookies rise and ensures a light texture.
- 1 teaspoon ground cinnamon: A subtle spice that enhances the overall flavor complexity.
- ¼ teaspoon sea salt: Balances sweetness and enhances all other flavors.
- 120 g vegan chocolate (milk style), chopped into chunks: For those gooey, melty pockets of chocolate marvel.
- 40 g pretzels (optional): Adds that unexpected salty crunch to elevate the cookie experience.
How to Make Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe
Step 1: Brown the Vegan Butter
Start by melting 150 grams of vegan butter in a saucepan over medium heat. Keep stirring continuously for about five minutes until it turns a beautiful golden brown and fills your kitchen with a nutty, buttery aroma. Be careful not to overdo it because vegan butter burns quickly. This step develops a complex, toasted flavor that’s the foundation of these cookies’ unique taste.
Step 2: Mix Brown Sugar and Browned Butter
Pour the warm brown butter directly over the 110 grams of soft brown sugar in a large mixing bowl. Whisk this together vigorously and then set aside for about 5 minutes. This combination forms the rich, sticky backbone of your cookie dough, ensuring every bite is full of buttery sweetness.
Step 3: Toast the Pecans
Add one more tablespoon of vegan butter into the same saucepan, toss in your pecans, and toast them over medium heat for three to five minutes. This step intensifies the nuttiness and adds a wonderful crunch that will provide incredible texture contrast in the cookies. Once toasted, set them aside to cool.
Step 4: Combine Wet Ingredients
To your brown butter and sugar mix, whisk in the granulated sugar, vegan yogurt, and vanilla extract until everything is smooth and well incorporated. The yogurt adds a subtle tang and moisture, keeping your cookies tender and perfectly chewy.
Step 5: Mix Dry Ingredients Separately
In a separate bowl, combine the all-purpose flour, baking soda, ground cinnamon, and sea salt. Stir well to ensure these dry ingredients are evenly distributed — this is key to an even rise and consistent flavor throughout the cookie dough.
Step 6: Bring Wet and Dry Ingredients Together
Fold the dry ingredients into the wet mixture gently, leaving just a few streaks of flour visible. Then, fold in about three-quarters of your toasted pecans, chocolate chunks, and pretzels. Reserve the rest for topping. Cover the dough with clingfilm or a plate, and chill in the fridge for 30 minutes — this rest helps the dough firm up and the flavors meld beautifully.
Step 7: Prepare for Baking
While your dough chills, preheat your oven to 175°C (347°F) and line two large baking trays with parchment paper. Using a 2.4-inch (6 cm) cookie scoop, portion the dough into nine evenly sized balls. Space them generously on the baking sheets because these cookies will spread as they bake.
Step 8: Shape and Bake the Cookies
Before putting them into the oven, stud the tops of your cookie dough balls with the remaining chocolate chunks and pecans for a gorgeous presentation and extra melty pockets. Bake for 10-12 minutes until edges are golden but centers remain soft. Immediately after baking, use a large cookie cutter or glass to gently shape their edges for a perfectly round, bakery-style look.
Step 9: Cool with Care
Let the cookies sit on the baking trays for five minutes to cool slightly, then carefully slide the parchment paper along with the cookies onto a wire rack to cool completely. This step prevents breakage and lets the cookies set just right.
Step 10: Store Properly
Once your cookies are cool, transfer them to an airtight container. They will stay fresh and delicious at room temperature for about five days, or you can freeze them to enjoy later.
How to Serve Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt or a few extra toasted pecans on top of the warm cookies just before serving. This little touch enhances the nutty sweetness and adds a lovely finish that your friends and family won’t forget.
Side Dishes
Pair these cookies with a refreshing glass of almond milk or your favorite vegan iced coffee for a delightful treat. The creamy beverage complements the rich chocolate and crunchy pecan flavors beautifully.
Creative Ways to Present
For a fun twist, serve your Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe as part of a dessert board with vegan cheeses, fresh fruit, and nuts. You could also sandwich vegan ice cream between two cookies for an indulgent summertime snack everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Your cookies will keep well in an airtight container at room temperature for around five days. Make sure they’re fully cooled before storing to avoid sogginess, and separate layers with parchment paper to keep them from sticking together.
Freezing
Freeze the cookies in a sealed container or freezer bag for up to one month. Thaw them at room temperature when you’re ready to enjoy. Freezing helps lock in their fresh-baked flavor and texture perfectly.
Reheating
Warm up the cookies slightly in a low oven or microwave to revive that fresh-baked softness and allow the chocolate chunks to melt again. This makes them taste like they just came out of the oven — pure bliss!
FAQs
Can I substitute the vegan butter with oil?
While oil can work in some cookie recipes, it won’t give you the same nutty, brown butter flavor that is the star of this recipe. Using block-style vegan butter and browning it is key to capturing that rich, deep taste.
What if I don’t have vegan Greek-style yogurt?
You can substitute with unsweetened soy or coconut yogurt instead. They provide moisture and slight tang, which helps the cookie texture without overpowering the flavors.
Are pretzels necessary for the cookies?
Pretzels are optional but highly recommended. They add a salty crunch that beautifully contrasts the sweetness of the chocolate and creates a more complex flavor profile.
Can I use other types of nuts instead of pecans?
Absolutely! Walnuts or almonds can be great alternatives. Just toast them gently as you would the pecans to bring out their flavor before adding them to the cookie dough.
How do I make sure my cookies stay chewy and not too crispy?
Be careful not to overbake your cookies. Remove them when the edges are golden but the centers are still soft. Cooling them on the tray helps them set with a perfect chewy texture.
Final Thoughts
This Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe is such a joy to bake and share. The combination of rich browned butter flavor, crunchy pecans, melting chocolate, and that hint of cinnamon makes each bite effortlessly delightful. Give it a try and watch these cookies become your new go-to treat for cozy afternoons and celebrations alike!
Print
Vegan Brown Butter Chocolate Chip Pecan Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Vegan Brown Butter Chocolate Chip Pecan Cookies are a decadent treat combining the rich, nutty flavor of brown butter with the crunch of toasted pecans and the sweetness of vegan chocolate chunks and optional pretzels. Perfectly chewy with a hint of cinnamon and a touch of salt, these cookies are a delightful dairy-free, egg-free indulgence that bake up golden and irresistible.
Ingredients
Brown Butter and Sugars
- 150 g vegan butter (block-style) (+ 1 tbsp for frying, see note 1)
- 110 g soft brown sugar
- 135 g granulated sugar
Toasted Pecans
- 130 g pecans
- 1 tbsp vegan butter (for toasting pecans)
Wet Ingredients
- 40 g vegan Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 2 teaspoons vanilla extract
Dry Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Mix-ins and Toppings
- 120 g vegan chocolate (“milk” style, cut into chunks)
- 40 g pretzels (optional)
Instructions
- Brown butter: Add 150g of vegan butter to a saucepan over medium heat. Constantly stir for about 5 minutes until the butter turns golden brown and releases a nutty aroma. Remove promptly to prevent burning.
- Mix butter and brown sugar: Pour the warm browned butter over 110g of soft brown sugar in a large mixing bowl. Whisk well and let the mixture sit for 5 minutes to cool slightly.
- Toast pecans: Add 1 tablespoon of vegan butter to the saucepan and heat over medium heat. Toss in the pecans and cook, stirring often, for 3-5 minutes until lightly toasted and fragrant. Remove from heat and set aside to cool.
- Prepare cookie dough wet and dry components: To the brown butter and brown sugar bowl, whisk in the granulated sugar (135 g), vegan yogurt (40 g), and vanilla extract (2 tsp). In a separate bowl, combine flour (200 g), baking soda (1 tsp), cinnamon (1 tsp), and sea salt (¼ tsp), mixing evenly.
- Combine dough: Fold the dry ingredients into the wet ingredients using a spatula until mostly combined with streaks of flour remaining. Fold in around three-quarters of the toasted pecans, chocolate chunks, and optional pretzels gently until just mixed. Reserve the remaining mix-ins for topping. Cover dough and chill in the fridge for 30 minutes.
- Preheat oven and prepare baking trays: While chilling the dough, preheat oven to 175°C (347°F). Line two large baking trays with parchment paper.
- Shape cookies: Using a 2.4″ (6 cm) cookie or ice cream scoop, divide dough into 9 equal portions. Space the dough balls at least 2.5 inches apart on the lined baking sheets. Press most of the remaining chocolate pieces and pecans on top of the dough balls for extra texture and appearance.
- Bake and shape edges: Bake cookies for 10-12 minutes until golden. Immediately after baking, use a large cookie cutter or glass to gently round and shape the edges of hot cookies. Let them rest on trays for 5 minutes to cool slightly. For extra melty chocolate pools, add more chunks on top while warm.
- Cool completely: Carefully slide the parchment paper with the cookies onto a cooling rack and cool to room temperature.
- Store: Transfer cooled cookies to an airtight container. Store at room temperature for up to 5 days or freeze for up to one month.
Notes
- Use a high-quality vegan butter that browns well for the best flavor.
- Softening the brown sugar before mixing helps with even incorporation.
- Toasting the pecans enhances their nuttiness and adds crunch.
- Chilling the dough is essential to prevent excessive spreading and to develop the flavors.
- If pretzels are unavailable, you can omit or substitute with crushed nuts or vegan-friendly salted crackers.
- Shaping the edges of the cookies immediately after baking gives a professional finish and prevents crumbly edges.
- For gooier centers, slightly underbake the cookies and add extra chocolate right after removing from the oven.
- Freezing dough portions before baking is possible for future fresh cookies.
