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Cinnamon White Chocolate Butter Pecan Cookies

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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
  • cinnamon
  • salt
  • 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.

Print
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Cinnamon White Chocolate Butter Pecan Cookies


  • Author: Liv B
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 9 giant cookies 1x

Description

Buttery brown sugar cookie base chunked with pecans, white chocolate chips and a hint of cinnamon


Scale

Ingredients

  • 1/2 cup vegan margarine or softened vegan butter (I use Becel sticks)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp maple syrup or vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/3 cup dairy-free white chocolate chips
  • 1/3 cup chopped pecans

Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, cream together vegan butter, brown sugar and white sugar until fluffy. Add almond milk and maple syrup and stir to combine.
  3. Add the flour, baking powder, baking soda, cinnamon and salt. Stir until almost combined, then add in the white chocolate and pecans and mix again just until the dry flour is mixed in (this is to ensure you don’t over mix the dough).
  4. Scoop 3 tbsp of cookie dough per cookie and roll into balls. Space out on a cookie sheet, leaving room to spread. (If making smaller cookies, you will likely just have to bake for less time – start with 10 minutes and go from there).
  5. Bake 15-16 minutes or until golden on top. Remove from oven and let cool a few minutes before removing from tray and transferring to a baking sheet.

One Comment

  1. These cookies are amazing. My non vegan coworkers loved them and made a request to make them again. They also do not believe there’s no maple of any kind in them (the brown sugar and pecans make the flavour quite convincingly). So good!

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