Butterscotch Pecan Cookies
Chewy, and caramel-like. Get baking!
Butterscotch Pecan Cookies 1/4 cup plus 1 tablespoon (70 g) nondairy butter
3/4 cup (144 g) Sucanat
2 tablespoons (30 ml) almond or other nondairy milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
1 cup (120 g) whole-wheat pastry or whole-wheat flour
2 teaspoons cornstarch
1/2 teaspoon baking powder
1/4 cup plus 1 tablespoon (34 g) chopped pecans
1/2 cup (88 g) nondairy semisweet chocolate chips, optionalPreheat oven to 350°F (180°C, or gas mark 4). Line two cookie sheets with parchment paper or silicone baking mat, such as Silpat.
In a microwave-safe large bowl, combine butter, Sucanat, and milk. Melt for about a minute until the Sucanat starts to dissolve, stirring occasionally. Stir in vanilla and salt.
Sift flour, cornstarch, and baking powder on top of the wet ingredients.
Fold dry ingredients into wet. Fold in pecans and optional chocolate chips.
Dividing it into 12 equal portions, place what will be a sticky cookie dough onto cookie sheet. No need to flatten them, but leave 1 inch (2.5 cm) between the cookies as they will spread some while baking.
Bake for 10 minutes, let cool on sheet.
Enjoy cold, straight from the fridge.Yield: 12 cookies
VeggieGirl said,
September 4, 2008 at 3:05 pm
Now that’s what I call indulgent ” cookie-ing” – YUM!!
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Jennifer said,
September 4, 2008 at 3:35 pm
Oooohhhh, yeah. Butterscotch! Reminds me of when I was a kid.
I absolutely love that photo, too. I like that slight layer of froth on the top of the coffee.
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Danielle said,
September 4, 2008 at 4:04 pm
Oh my gosh, beautiful cookies. You’re such a talented photographer! And mmmm butterscotch, pecan, and chocolate, I’m sure the three were made for each other, can’t wait to find out ;)
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Mihl said,
September 4, 2008 at 4:18 pm
Easier to make = a problem? Not for me:)
They look so delicate and yummy, of course.
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vegan addict said,
September 4, 2008 at 5:04 pm
You know I love the bars, and you know I love cookies, so I must be in love with this recipe. Now I need to get pecans and some EB, and more spelt flour.
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Nicole said,
September 4, 2008 at 5:13 pm
These sound delicious! The picture is gorgeous, also.
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melisser said,
September 4, 2008 at 7:31 pm
Oh wowwww, Ryan would LOVE these!
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Dawn said,
September 4, 2008 at 7:52 pm
Yummm! Those look delish!
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B36Kitchen said,
September 4, 2008 at 8:43 pm
ooooooooooooooh myyyyyyyy!!
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Ricki said,
September 4, 2008 at 9:16 pm
Those look just. . . . beyond. Celine, you are a genius!
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tofufreak said,
September 4, 2008 at 9:27 pm
butterscotch+pecan+cookies= droooling…… oops. sorry. lemme wipe that up for ya. :)
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Lisa (Show Me Vegan) said,
September 5, 2008 at 1:12 am
Hey Celine, I tried your whiskey fudge last night and it was so simple and really good! Thanks so much for the recipe. I’m posting the link to your recipe tomorrow for the benefit of my friends who don’t know what to do about vegan dessert. Thanks again.
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Rural Vegan said,
September 5, 2008 at 2:35 am
I think this is my favorite photo of yours – just gorgeous! Of course, the delicious cookie doesn’t hurt!
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Bianca-Vegan Crunk said,
September 5, 2008 at 4:32 am
Those look so perfect. I love a good thin, chewy cookie. Nothing beats that with a tall glass of soymilk.
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vegetation said,
September 5, 2008 at 5:01 am
Mmmmm cookies! (Why does your blog always make me feel like the cookie monster from sesame street? :P)
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Anni said,
September 5, 2008 at 6:06 am
Wonderful, I think I need to bake cookies this weekend – and treat myself to a cup of coffee with them as well! Too bad I’m out of spelt flour right now, forgot to order more last week. Maybe I’ll just support our organic grocery and pay a little extra for the flour – the recipe seems completely worth it!
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shellyfish said,
September 5, 2008 at 7:05 am
Why do you do this to me? You really want me to be all patapouf and chubby? I’m going to have to run 6 more miles a week in order to indulge in these babies (because I have no self control and will eat them all!)
Oh, giant ‘maters were sited in the southern cali region…be careful!
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Virginia said,
September 5, 2008 at 10:35 am
I love anything with pecans so those are calling me…must resist!
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Rosa said,
September 5, 2008 at 12:07 pm
Wow, those cookies are beautiful! A great combo!
cheers,
Rosa
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vegancowgirl said,
September 5, 2008 at 5:24 pm
I think it would be sinful to try and decide which one, the bar, or the cookie, is better. But it would be really great to test, and test, and test and test.
They look amazing. v
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alaina said,
September 5, 2008 at 5:29 pm
yum!!! pecans are now on my grocery list so i can try these out.
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ruby red vegan said,
September 5, 2008 at 11:54 pm
as soon as i saw the “9 minutes” part of the recipe…um, i totally made it. thanks, these were awesome. i’ll have to try them as bars when i have more patience, since these were so darned good. i didn’t have chocolate chips, so i came up with a quick fix that tasted awesome: dollops of organic chocolate syrup here and there (one of those squeeze bottles with the cute friendly polar bear from alaska). YUM!
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vegan addict said,
September 6, 2008 at 3:53 am
I just made these. I am now addicted to eating treats out of the fridge, just like you. Yum. I will likely eat the whole batch since Tim isn’t here to eat his share! Even better!
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Celine said,
September 6, 2008 at 10:11 am
Amy and Ruby, you gals are working fast! I’m glad they hit the spot. I like the syrup idea too.
Shelly: I don’t necessarily want you to go patapouf, but I do happen to think you deserve to indulge. so, indulge. non mais alors.
thanks everyone!
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Joanna said,
September 6, 2008 at 7:21 pm
I can’t even begin to tell you how delicious these cookies look. I keep coming to your blog just to look at them. If I even knew what sucanat was, I would be making them right now.
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sarchan said,
September 7, 2008 at 1:16 am
Saying those look amazing seems too obvious. But those look amazing.
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Celine said,
September 7, 2008 at 4:17 am
Joanna: you can use light brown sugar instead of sucanat. actually, dark brown sugar would probably work too, and add even more caramel-like quality to it. anyway, either way.
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eliane said,
September 7, 2008 at 9:15 pm
I know I’d stay away from your blog, because I’m in south america and there’s always ingredients missing and stuff, but I can’t, so I decided to give up and try to find a way to replace those damn things.
and this recipe seems easy enough for my to try, if only I knew what spelt is. I’ve been all over the internet, and, while I learnt a lot about spelt, I still don’t know how it’s called in spanish, or if it’s possible to find it here.
soooo, do you think whole wheat flour’d be ok? we don’t get a lot fancier than that…
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Liz² said,
September 8, 2008 at 12:11 am
pure discs of beauty… I am making these as soon as I’m out of pie. maybe before then. maybe right now. :O~~~~~~
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Celine said,
September 8, 2008 at 8:32 am
eliane: I wouldn’t recommend whole wheat flour, but whole wheat pastry flour instead if you can find it, although what you said makes me believe you wouldn’t. go for all-purpose if you can have the stuff?
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destinyskitchen said,
September 8, 2008 at 11:07 pm
You had me at “caramel-y” & “chewy”!!! You definitely need to write a cookbook or have a cooking show or something! I’m totally amazed by your creativity & originality, not to mention generosity.
<3 <3 <3
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Nick said,
September 9, 2008 at 4:07 am
I especially like the thickness (or thinness) of these cookies. For some reason I associate thinner cookies with a much chewier texture, not to mention they appear bigger which is always appealing when cookies are concerned.
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Susan Kelley said,
September 9, 2008 at 6:24 am
I just made these. Used AP flour, and ended up needing about 16 minutes to get the tops cooked. When they cooled, they were crispy, which isn’t really my thing. So next time I’ll try spelt flour, and/or a slightly higher oven temperature. SO YUMMY and easy. Thank you thank you for these smaller-batch recipes.
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eliane said,
September 10, 2008 at 1:39 am
ok, thank you. I’ll see what I can find besides all purpose (or I’ll just use that, because I’m lazy…). I might have to come back with more questions, though…
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Lindsay said,
September 19, 2008 at 8:07 pm
you always take the most beautiful photos but then again your cookies are art (and I want one so bad right now — its one of those days where I just want something decident and naughty!)
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Celine said,
September 20, 2008 at 10:40 am
aw, you’re too kind Lindsay. you deserve cookies. :)
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Butterscotch Pecan Bars « have cake, will travel! said,
October 2, 2008 at 1:24 pm
[...] the batter turned out so nice, I’m totally planning on “cookieing” these decadent, chewy, and crispy-on-the-edges bars. update: have cookies! [...]
Alanna said,
October 17, 2008 at 6:59 pm
These cookies are amazing, and so easy to make! They wowed a non-vegan crowd at a tea tasting this past weekend… thanks for the great recipe!
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Celine said,
October 18, 2008 at 2:03 pm
hooray, Alanna! thanks for letting me know.
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Luciana said,
November 19, 2008 at 6:31 am
I’m a little late to the bandwagon here, but I was sick last night and needed cookies, so I made a double batch of these, and ate…several. Sugar is good for colds, I hear. These are incredible, Celine!
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Celine said,
November 19, 2008 at 9:43 am
yay, Luciana! vitamin C, be damned: it’s all about the sugah, baby.
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have cake, will travel » That’s the way I (relish the) roll. said,
May 1, 2009 at 8:53 pm
[...] Butterscotch Pecan Cookies, now made sans the (too often) vilified Ener-g egg replacer [...]
Eats and Sweets « Lighter Portions said,
July 19, 2009 at 9:23 am
[...] speaking of junk, I made these Butterscotch Pecan Cookies the other day. I forgot to take a picture but they are amazing so I suggest you make them. I made [...]
Mihl said,
December 28, 2009 at 7:32 am
These are fantastic! I used the butterscotch chips you sent me instead of the chocolate chips and walnuts instead of pecans. So good! And the batter is dangerously delicious too.
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Celine Reply:
December 28th, 2009 at 8:35 am
daaaaaaaaaang! I’ve never tried them with actual b-scotch chips. so they become butterscotch, butterscotch chips cookies. that’s taking it to a whole new level and I’m loving it.
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