Description
These Vegan Brown Butter Chocolate Chip Pecan Cookies offer a delightful twist on classic chocolate chip cookies by using vegan butter browned to perfection for a rich, nutty flavor. Toasted pecans add a satisfying crunch while vegan chocolate chunks and optional pretzels bring melty sweetness and a hint of saltiness. With a tender texture from vegan yogurt and a touch of cinnamon, these cookies make the perfect plant-based treat that’s indulgent yet dairy-free and egg-free.
Ingredients
Scale
Main Ingredients
- 150 g vegan butter (block-style) + 1 tbsp for frying
- 110 g soft brown sugar
- 130 g pecans
- 135 g granulated sugar
- 40 g vegan Greek-style yogurt or skyr (or unsweetened soy or coconut yogurt)
- 2 teaspoon vanilla extract
- 200 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 120 g vegan chocolate (milk-style, cut into chunks)
- 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 golden brown and releases a nutty aroma. Remove immediately to prevent burning.
- Combine brown sugar and browned butter: Pour the browned butter while still warm over 110g soft brown sugar in a large mixing bowl. Whisk well and set aside for 5 minutes.
- Toast pecans: Add 1 tbsp vegan butter to the same saucepan, then add pecans. Toast them over medium heat for 3-5 minutes until lightly browned. Remove and let cool.
- Make cookie dough wet and dry mixes: Whisk granulated sugar, yogurt, and vanilla into the brown butter and brown sugar mixture. In a separate bowl, mix flour, baking soda, cinnamon, and salt until combined.
- Combine wet and dry ingredients: Fold dry ingredients gently into the wet mixture using a spatula until almost combined with some streaks of flour remaining. Fold in about ¾ of the toasted pecans, chocolate chunks, and pretzels until just mixed. Reserve the remaining mix-ins for topping. Cover dough and chill in fridge for 30 minutes.
- Preheat oven: Preheat your oven to 175°C (347°F). Line two large baking trays with parchment paper.
- Portion dough and prepare for baking: Use a 2.4 inch (6 cm) cookie or ice cream scoop to make 9 portions. Place cookie dough balls spaced at least 2.5 inches apart on trays. Press most of the reserved chocolate chunks and pecans on top, saving some chunks for after baking.
- Bake cookies: Bake for 10-12 minutes until edges are set. Use a large cookie cutter or glass to gently shape the hot cookies’ edges. Let cool on tray for 5 minutes. For extra chocolate pools, add more chocolate chunks on the warm cookies.
- Cool: Slide the parchment paper with cookies onto a cooling rack and cool to room temperature.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for up to 1 month.
Notes
- Use vegan butter in block form for browning and flavor depth.
- If pretzels are not desired, omit without affecting the cookie structure.
- For best results, do not overbrown the butter or it will burn and taste bitter.
- Chilling the dough improves texture and helps cookies hold their shape while baking.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Shaping the edges with a cutter after baking achieves a neat, rounded look.
- Cookies freeze well; reheat slightly before serving for soft texture.
