Description
These Vegan Brown Butter Chocolate Chip Pecan Cookies deliver a delightful twist on the classic chocolate chip cookie by using vegan butter browned to perfection for a nutty, rich flavor. Combined with toasted pecans, vegan yogurt for moisture, and chunks of vegan chocolate and pretzels, these cookies are soft, chewy, and full of texture. Perfect for anyone craving a sweet, plant-based treat with a gourmet touch.
Ingredients
Scale
Brown Butter and Wet Ingredients
- 150 g vegan butter (block-style) (+ 1 tbsp for frying)
- 110 g soft brown sugar
- 135 g granulated sugar
- 40 g vegan Greek-style yogurt or skyr (or unsweetened soy or coconut yogurt)
- 2 teaspoon vanilla extract
Dry Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Add-Ins and Toppings
- 130 g pecans
- 120 g vegan chocolate, cut into chunks (“milk” style recommended)
- 40 g pretzels (optional)
Instructions
- Brown Butter: Add 150g of vegan butter to a saucepan over medium heat. Constantly stir for about 5 minutes until the butter turns a golden brown and emits a nutty aroma. Remove immediately to prevent burning.
- Combine Browned Butter and Brown Sugar: Pour the browned butter over 110g soft brown sugar in a large mixing bowl. Whisk thoroughly and let it rest for 5 minutes.
- Toast Pecans: Add 1 tablespoon of vegan butter to the saucepan, then add pecans. Toss over medium heat for 3-5 minutes until lightly toasted. Let cool.
- Mix Wet and Dry Ingredients: To the bowl with browned butter and brown sugar, whisk in granulated sugar, vegan yogurt, and vanilla extract. In a separate bowl, mix flour, baking soda, cinnamon, and sea salt evenly.
- Form Cookie Dough: Fold dry ingredients into wet ingredients until just combined with some streaks of flour remaining. Then fold in about ¾ of toasted pecans, chocolate chunks, and pretzels. Reserve remaining mix-ins for topping. Cover and chill dough in fridge for 30 minutes.
- Preheat Oven and Prepare Baking Trays: Heat oven to 175°C (347°F). Line two large baking trays with parchment paper.
- Shape Cookies: Use a 2.4”/6cm cookie scoop to portion out 9 dough balls onto trays, leaving at least 2.5 inches between each. Press most of remaining chocolate chunks and pecans on top, reserving a few for after baking.
- Bake Cookies: Bake for 10-12 minutes. Use a cookie cutter or glass to gently round edges of cookies while hot. Let cool on trays for 5 minutes. Optionally, add extra chocolate chunks on top for melty pockets.
- Cool: Slide parchment with cookies onto a cooling rack. Allow cookies to cool completely to room temperature.
- Store: Transfer cooled cookies to an airtight container. Keep at room temperature for up to 5 days or freeze for up to 1 month.
Notes
- Use block-style vegan butter for best browning results.
- Chilling the dough helps prevent excessive spreading and improves texture.
- Pretzels add a salty crunch, but they are optional.
- Use a cookie cutter to shape edges after baking for a neater look.
- Leftover cookies freeze well; thaw at room temperature before serving.
