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Eggless Butter Pecan Cookies over a slate surface
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Eggless Butter Pecan Cookies

These Eggless Butter Pecan Cookies are toasty, nutty, soft in the center and totally delicious! Super easy to make and NO chilling needed.
Course Dessert
Cuisine American
Keyword cookies, eggfree, Eggless, holidays, pecan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 28 cookies
Calories 143kcal

Ingredients

  • 1 cup (130 gr) chopped pecans (+ 30 whole pecans to put in the top, this is optional)
  • 2 tablespoons butter, melted
  • 2 cups (280 gr) all-purpose flour
  • 2 tablespoons (24 gr) cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¾ cup (170 gr) unsalted butter, softened
  • 1/3 cup (67 gr) granulated sugar
  • 1/3 cup (58 gr) brown sugar
  • 3 oz (85 gr) cream cheese, softened
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 350°F (180° 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.
  • Mix the chopped pecans and melted butter in a small mixing ball. 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 butter and sugars together in a large bowl with an electric mixer on medium speed until fluffy. 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. 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.

Notes

STORE:
Store cookies in an airtight container up to 5 days at room temperature.
 
FREEZE:
You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then bake as directed.
 
Variations 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.
 
TIPS TO MAKE THE BEST EGGLESS BUTTER PECAN COOKIES
These 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 it’s 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. It’s 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.
  • Don’t 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.
 

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 143kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg