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
Scale
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.
