Why Everyone Loves These Egg-Free Butter Pecan Cookies
These Eggless Butter Pecan Cookies are crunch, soft, chewy, and buttery! They are bursting with the butter and roasted pecans flavor. Like all my recipes, these insanely delicious cookies do not have eggs. It requires only simple ingredients and is very easy to make. Also, they can be frozen for later use. These cookies taste like holidays, and I guarantee they’ll disappear in a flash! They are perfect for an office party, cookie swap, or family get-together. Let’s get baking!
Pecans: Can’t prepare these butter pecan cookies without pecans! I use and recommend pecan halves with no added salt.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.Cornstarch: You can substitute for potato starch 1:1.Baking powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Ground cinnamon: For extra flavor!Sugars: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.Cream cheese: Use the full-fat version that comes in blocks.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
To roast your pecan for this recipe, melt two tablespoons of butter. Mix the chopped pecans and melted butter in a small mixing bowl. Place the pecan on the prepared baking sheet and bake at 350°F (180° C) for 8-10 minutes, or until the pecans are slightly golden and fragrant. Remove from the baking sheet and set aside to cool.
Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it! Measure the flour correctly. The best way to measure flour is to use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin, or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure your ingredients. Add a little or as many pecans as you like, I tested the recipe with different amounts, and 1 cup is the right quantity, in my opinion. Also, you can substitute pecans for pistachios, almonds, and hazelnuts, and add some dried fruit such as raisins, cranberries, apricots, etc. Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.
Freeze Cookie Dough
You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When you want a freshly baked cookie, remove the dough balls from the freezer and bake. You don’t have to defrost them; just add a few minutes to the baking time.
More Eggless Cookie Recipes You’ll Love!
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published in December 2019. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in December 2022 to make it as helpful as possible!
