These Brown Butter Pecan Cookies are packed with toasted buttered pecans, a chewy texture, sugar-free chocolate chips, and hints of coffee bourbon.
Nothing better than home-baked cookies! Especially during the holidays. I have to be honest, baking cookies used to be something tedious for me. But lately, I’ve been enjoying making cookies and playing with different flavors.
Let’s Talk about the flavors in this recipe! The star of the recipe is the Bourbon with Cold Brew from The Aimsir Disttiling Co in Portland, OR. I am not a big drinker but I love exploring different liquors in my recipes. The combination of the browned butter and the Bourbon is the perfect combo. If you are not comfortable using Bourbon, just skip it and double the amount of vanilla extract.
Another star ingredient is the buttered pecans. Yes, this step takes a few minutes, but it will take your cookies to another level. This recipe is on repeat here in my house.
Tips for making these Brown Butter Pecan Cookies:
- Browned butter: this step is very simple but it requires patience and please do not leave it unattended. You have to melt the butter over medium-high heat, stirring occasionally until it reaches a golden brown color and a nutty smell. Watch it closely as it can burn easily. Once the butter is brown carefully pour it inside a heat-proof bowl and set it aside.
- You can use any other Bourbon flavor or Brandy. You can totally skip it and just use vanilla.
- I used a vegan dark chocolate chip brand that is sugar-free as well, but you can use any other kind.
- Make it gluten-free by replacing the all-purpose flour with your favorite gluten-free blend.
- After making the cookie dough, refrigerate for about 4-5 hours. I like to refrigerate overnight and then let it rest for 30 minutes on the counter to soften before baking.
- In my oven, these cookies are done in 10 minutes. Every oven is different that’s why I always recommend using an oven thermometer to make sure your oven is reaching the right temperature.
- Make sure you don’t overbake your cookies.
- With this recipe, I make 25 small cookies, make sure to adapt the baking time depending on the size of the cookie you are baking.
- For decoration, press some chocolate chips and pecans before baking.
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!
More cookie recipes here on my blog:
Brown Butter Pecan Cookies - Dairy Free
- 1 1/2 cups pecans finely chopped
- 2 tbsp unsalted butter dairy-free
- 2 stick unsalted butter dairy-free
- 2 1/2 cups all-purpose flour sifted
- pinch sea salt
- 1/2 tsp cinnamon or pumpkin spice
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup brown sugar
- 1/2 cup organic granulated sugar or monk fruit
- 2 tsp vanilla extract
- 1 tbsp Bourbon or Brandy
- 2 eggs or flaxseed eggs
- 1 cup dark chocolate chips
- In a large skillet melt butter, carefully. Add in chopped pecans and cook for about 4 to 5 minutes. Stirring occasionally. Do not leave it unattended because pecans can easily burn.
- Set aside until needed.
- In a saucepan, over medium heat melt the butter. Continue to cook the butter swirling the pan occasionally. Keep close attention as the butter will easily burn. The butter should become foamy and you will hear popping noises.
- The butter will develop an amber color with tiny brown bits at the bottom. At this point, the butter will develop a slightly nutty aroma. Once your butter reaches this state, remove it and put it inside a large mixing bowl.
- In a large bowl combine all dry ingredients and set aside until needed.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine melted browned butter and both sugars and beat on medium speed for about 1 minute until well combined.
- Add the Bourbon if using and the vanilla extract and mix for another minute. Then add eggs of flaxseed eggs one at a time, beating for a few seconds in between.
- Turn the mixer off and using a wooden spoon or a sturdy spatula fold in the flour until is well combined. Then fold in the chocolate chips and buttered pecans.
- Cover the bowl with a kitchen towel and refrigerate for about 4 to 5 hours. I prefer to refrigerate overnight but is up to you.
- When ready for baking preheat the oven to 350 degrees and line up a large baking tray with parchment paper.
- Using a large cookie scoop divide the dough into 2 or 3-tablespoon size balls. Place them onto the prepared baking tray leaving about 2-inches between each ball. Bake the cookies for about 10 to 12 minutes or until golden brown.