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.