I have a new cookie recipe for you all today!!! These chewy Cinnamon White Chocolate Butter Pecan Cookies are like something out of a dream. I am normally a chocolate chip cookies gal (see here, and here) but I have to be honest, these cookies stole my heart this week!
Buttery brown sugar cookie base chunked with pecans, white chocolate chips and a hint of cinnamon. Of course, you can totally substitute macadamia nuts for a more “vegan white chocolate macadamia nut cookies” vibe. They not only make your house smell heavenly, but are the perfect weekend pick me up with a latte. Trust me! These cookies are dairy-free and made without eggs. If you make this recipe, be sure to tag me on instagram so I can repost to my story! These cookies are nice and big (bakery-style!) but if you want smaller cookies, see instructions for baking below in the recipe!
Ingredients in these Cinnamon White Chocolate Butter Pecan Cookies:
- vegan butter (or can sub coconut oil)
- brown sugar
- all purpose flour (can sub a gluten-free flour baking blend)
- baking soda + baking powder
- vanilla extract
- dairy-free white chocolate
- almond milk or other nondairy milk
How to make the cookies:
We start by creaming together the vegan butter and sugar in a large mixing bowl. Then add the nondairy milk and vanilla. Whisk together the dry ingredients, then mix with the wet ingredients to form a cookie dough ( you can do this by hand or with a hand mixer/stand mixer). Fold in the nuts and chocolate. Using a cookie or ice cream scoop, scoop cookies on to a parchment paper-lined baking tray. Bake in preheated oven until cookies are golden brown and crackly.
Frequently Asked Questions:
Where do I buy vegan white chocolate?
I stumbled upon some vegan white chocolate chips at my fav local shop Luminate Co and I knew I had to find something special to use them in. These cookies were the perfect recipe! You can usually find it online on amazon or a health food store.
How to store and freeze the cookies?
The cookies can be stored in an airtight container at room temperature for up to 5 days or frozen up to 3 months. You can also freeze the scooped cookie dough in an airtight container and bake from frozen. Simply bake a few minutes extra.
Can I make these cookies gluten-free?
Yes, simply substitute a gluten-free baking blend that is intended for baking cookies for best results. And check to be sure your other ingredients are certified gluten-free (like the chocolate)
Can I make these cookies nut-free?
Yes, simply leave out the pecans and use a nut-free plant milk like soy or oat.