Description
Indulge in these delicious Vegan Brown Butter Chocolate Chip Pecan Cookies, featuring a rich, nutty brown butter flavor combined with toasted pecans, gooey vegan chocolate chunks, and an optional crunch from pretzels. Perfectly chewy and full of texture, these cookies are a delightful treat for any occasion and fully plant-based.
Ingredients
Scale
Butter and Sugars
- 150 g vegan butter (block-style) (+ 1 tbsp for frying)
- 110 g soft brown sugar
- 135 g granulated sugar
Dry Ingredients
- 200 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Others
- 130 g pecans
- 40 g vegan Greek-style yogurt or skyr (or regular unsweetened soy or coconut yogurt)
- 2 teaspoon vanilla extract
- 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 the mixture for approximately 5 minutes, until the butter turns a golden brown color and emits a nutty, buttery aroma. Be careful not to burn it by leaving it on the heat too long.
- Mix with brown sugar: Pour the browned butter, while still warm, over the brown sugar in a large mixing bowl. Whisk well to combine and set aside for 5 minutes.
- Toast pecans: Add 1 tablespoon of vegan butter to the same saucepan and toss in the pecans. Toast them over medium heat for 3-5 minutes until lightly browned and fragrant. Remove from heat and let cool.
- Prepare cookie dough: To the brown butter and brown sugar mixture, whisk in granulated sugar, yogurt, and vanilla extract. In a separate bowl, combine flour, baking soda, cinnamon, and sea salt evenly. Gradually fold the dry ingredients into the wet mixture until nearly combined, then fold in about ¾ of the toasted pecans, vegan chocolate chunks, and pretzels. Reserve the remaining mix-ins for topping.
- Chill dough: Cover the dough bowl with cling film or a plate and chill in the refrigerator for 30 minutes to firm up.
- Preheat oven and prepare trays: Set oven to 175°C (347°F) and line two large baking trays with parchment paper.
- Scoop dough: Using a 2.4″ (6cm) cookie or ice cream scoop, divide the dough into 9 portions. Place on the lined trays, spacing at least 2.5 inches apart to allow for spreading. Top with the remaining chocolate chunks and pecans.
- Bake: Bake cookies for 10-12 minutes. Once out of the oven, use a large cookie cutter or glass to gently round the edges of the warm cookies. Let them cool on the tray for 5 minutes. For extra luscious chocolate pools, add more chocolate chunks on top while warm.
- Cool: Carefully slide the parchment paper with cookies onto a cooling rack and allow to cool to room temperature.
- Storage: Once cooled, transfer cookies to an airtight container. They keep well at room temperature for up to 5 days or can be frozen for up to one month.
Notes
- Use vegan block butter for best browning results; spreads work less well.
- Be attentive while browning butter as it can quickly burn.
- Toasting pecans enhances their flavor and crunch.
- The optional pretzels add a delightful salty crunch but can be omitted for nut allergies or preference.
- Chocolate chunks on top add visual appeal and extra melty chocolate bites.
- Chilling the dough helps reduce spreading during baking for thicker cookies.
