WHY EVERYONE LOVE 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. Requires only simple ingredients and are very easy to make. Also, they can be frozen for later use.
These cookies taste like holidays and I guarantee theyāll disappear in a flash! They are perfect for an office party, cookie swaps, or family get-together.
Let’s get baking!
INGREDIENTS YOUāLL NEED
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Pecans
- Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Cornstarch
- Baking powder – Make sure theyāre not expired
- Kosher salt
- Ground cinnamon
- Granulated sugar – Also known as caster sugar.
- Brown sugar – For this recipe I prefer light brown sugar.
- Cream cheese – Use full-fat vertion.
- Pure vanilla extract
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Youāre going to start roasting the pecans for a few minutes in the oven.
- Mix dry ingredients in a medium mixing bowl.
- Cream your butter and sugars until pale in color. Make sure the butter is softened. Thatās the key to make your cookies fluffy. Then add cream cheese (to substitute the eggs) and vanilla.
- Add the flour mixture Mix until just combine.
- Stir in pecans. Do not over mix.
- Scoop out rounds of dough onto the prepared sheet.
- Bake and enjoy!!!
TIPS TO MAKE THE BEST EGGLESS BUTTER PECAN COOKIES
This eggless butter pecan cookies recipe is very straightforward, however, here are a few tips I would like to share!
Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so itās ready to go when you need it!
Measure the flour correctly. The best way is 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. Itās always best to use a scale to measure out 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, hazelnuts, and add some dried fruit such as raisins, cranberries, apricots, etc.
Donāt 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.
VARIATION YOU CAN APPLY TO THIS RECIPE
You can substitute pecans for pistachios, almonds, hazelnuts, and also add some dried fruit such as raisins, cranberries, apricots, etc.
STORING & FREEZING INSTRUCTIONS
STORE EGGLESS BUTTER PECAN COOKIES
Store cookies in an airtight container for up to 5 days at room temperature.
FREEZE EGGLESS BUTTER PECAN COOKIES 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 donāt have to defrost them, just add a few minutes to the baking time.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- Eggless Sugar Cookies
- Eggless Chocolate Crinkle Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Gingerbread Cookies
- Eggless Red Velvet Cookies
- Easy Eggless Vanilla Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Icebox Christmas Pinwheel Cookies
- Easy Eggless Spritz Cookies
- Eggless Thumbprint Cookies
- Eggless Snickerdoodle Cookies
- Browse more recipes…
Eggless Butter Pecan Cookies
Ingredients
- 1 cup (130 g) chopped pecans (+ 30 whole pecans to put in the top, this is optional)
- 3/4 cup + 2 tablespoos (202 g) unsalted butter, divided
- 2 cups (280 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- 2 teaspoons baking powder
- Ā½ teaspoon kosher salt
- Ā½ teaspoon ground cinnamon
- 1/3 cup (67 g) granulated sugar
- 1/3 cup (67 g) brown sugar
- 3 oz (85 gr) cream cheese, softened
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350Ā°F (180Ā° C), then line a cookie sheet with parchment paper, or a silicone mat, and set aside. The number of batches will depend on how large/small you want your cookies.
- Melt 2 tablespoons of butter. Mix the chopped pecans and melted butter in a small mixing bowl. Place the pecan in the prepared baking sheet and bake for 8-10 minutes, or until the pecans are slightly golden and fragrant. Remove from the baking sheet and set aside.
- Combine the flour, cornstarch, baking powder, salt and cinnamon in a medium-sized bowl and set aside.
- Cream the remaining butter ( 3/4 cup – 174 g) and sugars together in a large bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add cream cheese and vanilla and mix until well combined.
- Add the flour mixture and mix until the dough comes together and is combined. Stir in roasted pecans; mix to distribute. Do not over mix.
- Drop by rounded tablespoon onto the prepared baking sheet. For evenly sized cookies use a small spring-loaded ice cream scoop to spoon out the dough. Firmly press a pecan half on top of each ball of cookie dough, if desired
- Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool.
- Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so itās ready to go when you need it!
- Measure the flour correctly. The best way is 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. Itās always best to use a scale to measure out your ingredients.
- Add as 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.
- Donāt care too much about the baking time! The reason for this is because 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.
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Eggless Red Velvet Cookies
- Easy Eggless Vanilla Cookies
- Easy Eggless Soft Sugar Cookies
- Eggless Icebox Christmas Pinwheel Cookies
- Easy Eggless Spritz Cookies
- Eggless Thumbprint Cookies
- Eggless Snickerdoodle Cookies
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
Originally posted Dember 2019, post content edited to add more helpful information, no change to the recipe in November 2021.
