Get ready for your new favorite cookie recipe! These dairy free butter pecan cookies are packed with buttery richness and toasted pecan flavor – with no dairy necessary. The secret to the incredible tastiness is browning your dairy-free butter before combining it with the rest of the ingredients. It’s one extra step, but it’s worth it and only takes a few extra minutes.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Dairy-free butter – This recipe works well with Country Crock plant butter sticks. If you need a soy free option, Earth Balance Soy Free sticks should work. You’ll want to use a dairy-free stick butter (rather than a tub-based option). The sticks these tend to have a lower moisture content, brown better, and result in a better final cookie texture.
- Cornstarch – This helps keep the cookies soft and tender. If you don’t have any on hand, just add the same amount of flour.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
You’ll start by browning the dairy-free butter. Cut the butter into a few chunks, and place it in a small pot or small skillet. Heat over medium heat, stirring often. It should take about 5 minutes for the butter to get to a golden-brown color. Be sure to keep an eye on it closely and stir frequently, as the butter can quickly go from golden-brown to burnt.
As soon as it’s browned, pull from heat and pour it into a large mixing bowl. Let it cool for at least 5-10 minutes.
Meanwhile, add the pecans back to the pot or skillet that the butter was in. Cook them over medium heat, stirring often, for about 2-3 minutes, until they are lightly toasted. Again, keep a close eye, because nuts can go from toasted to burnt quickly.
Alright, all the hard work is done! Let’s keep going with the easy steps.
Add the brown sugar, granulated sugar, egg, and vanilla extract to the mixing bowl with the browned butter. Stir it until well combined.
In another mixing bowl, combine the flour, cornstarch, baking soda, and salt. Stir well.
Add the dry ingredients to the wet ingredients, and stir until combined. Fold in the toasted pecans. Your dough will look like this:
Portion out the dough onto parchment-lined baking sheets using a cookie scoop or heaping tablespoon. Bake at 375 degrees F for 8-11 minutes. When they are done, the cookies will be lightly browning along the edges and no longer look moist on top.
Let them cool on the pan, then dig in! Store any extra cookies (after fully cooling) in an airtight container or ziptop bag at room temperature for up to 4 days, or freeze for longer storage.
Allergens and Substitutions
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free.
These dairy-free butter pecan cookies do contain wheat/gluten (in the flour), egg (in the egg), nuts (in the pecans), and soy (in the dairy free butter).
I don’t recommend subbing out the egg in this recipe, and the nuts are pretty essential to the flavor of these cookies. But if you need to make these gluten-free or soy-free, you can make the following changes:
- To make gluten-free: Use a gluten-free all-purpose flour blend that measures 1:1 for regular flour. King Arthur makes a great measure-for-measure flour. However, note that I have not tested this substitution yet, and it may require slight recipe changes (like potentially resting or chilling the dough) for best results.
- To make soy-free: Use a dairy-free soy-free butter, like Earth Balance soy free sticks.
More Dairy Free Cookie Recipes
If you’re looking for more dairy free cookie recipes, you’re in luck – I’ve got a ton on this site! Here are a few unique favorites that you should be sure to give a try:
- Dairy free peanut butter stuffed cookies
- Rosemary lemon olive oil cookies
- Chai cookies
- Dairy free pumpkin cookies
- Double chocolate olive oil cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Butter Pecan Cookies
Ingredients
- ½ cup dairy-free butter, cut into a few pieces (1 stick; recommend Country Crock Plant Butter)
- ¾ cup finely chopped pecans
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 2 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
Instructions
-
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
-
Heat a small pot or small skillet over medium heat. Add the pieces of dairy-free butter and cook for about 5 minutes, stirring often, until the butter begins to turn a light golden brown and is very fragrant. Remove from heat immediately and pour into a large mixing bowl. Let cool for at least 5-10 minutes.
-
Meanwhile, add the pecans to the pot or skillet that the butter was in. Place back over medium heat and toast for about 2-3 minutes, stirring often, until lightly toasted. Remove from heat and set aside for now.
-
Add the brown sugar, granulated sugar, egg, and vanilla extract to the mixing bowl with the browned butter. Stir will.
-
In another mixing bowl, combine the flour, cornstarch, baking soda, and salt. Stir until well combined.
-
Add the dry ingredients to the wet ingredients. Stir until just combined. Fold in the toasted pecans.
-
Use a cookie scoop or heaping tablespoon to portion out the dough onto the parchment-lined baking sheet.
-
Bake on the center rack at 375 degrees F for 8-11 minutes, or until the cookies are lightly browning along the edge and no longer look moist on top. Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 127 calories, 6.5 g fat, 2 g saturated fat, 95 mg sodium, 16 g carbohydrate, 0.5 g fiber, 8 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 4%, Potassium: 1%
Please pin this post to save for later!
