Brown Butter Pecan Cookies - Dairy Free
Servings 24
Ingredients
Buttered Pecans
- 1 1/2 cups pecans, finely chopped
- 2 tbsp unsalted butter, dairy-free
Cookie Dough
- 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
Instructions
Buttered Pecans
- 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.
Browned Butter
- 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.
Cookie Dough
- 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.
Notes
This recipe makes 24-25 large cookies, I recommend you line up two trays with parchment paper if possible. Then you can bake the second batch right after the first one is done.
Also, make sure your oven is reaching the correct temperature. In my over these cookies are ready in 10 minutes.
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