Whip of a batch of these Vegan Pecan Puff Cookies that literally melt-in-your-mouth. They’re the perfect holiday cookie!
These melt-in-your-mouth cookies are a holiday treat we can’t get enough of! A staple in Katherine’s household during the holiday season, she’d whip up batch after batch of these sweet treats to enjoy all season long. The best part is that these Vegan Pecan Puff Cookies freeze easily, read on to find out how to best to store them to last you as long as you need.
These two-bite cookies are made using pecans that are ground into a flour to make a cookie dough. Then they’re baked, cooled, and coated with layers of icing sugar for the perfect bite. We love gifting these to all our friends and family because they’re easy to make and always impress.
Why you’ll love this recipe:
- Quick and easy to make.
- Perfect for holiday gifting.
- They literally melt-in-your-mouth.
- Easy to make ahead!
Top tips for making Vegan Pecan Puff Cookies:
- Whip the butter well. The key to the perfect Pecan Puff Cookie is taking your time to beat the butter and sugar together well. The mixture should be lighter in colour and super fluffy before moving on to the next step. If you think it’s done, we recommend beating for an additional 30-60 seconds longer for the perfect texture. Taking your time on this stage help create a butter-y, delicate, and fluffy cookie.
- Don’t over mix the dough. Because you took your time with the butter and sugar mixture you shouldn’t have to do much mixing after that. Just enough so that no dry patches remain and the dough just comes together. If you over-mix with the flour your risk ruining all your great work from the previous step and creating a tough cookie.
- Roll into balls. These cookies are supposed to be small, bite-sized balls. Be sure to roll them into 1-2 tbsp sized balls (depending on how big you want them) and do not press them down before baking. You want them to come out tall and round after baking.
- Allow to cool slighty. If you try and toss these in icing sugar right from the oven you will end up with a gloopy mess. We recommend allowing them to cool until they are easy to handle before toss them in icing sugar. Then let them cool and toss them again for another coating.
- Make a double batch. The most important tip of all, make as many of these cookies as you can! One bite and you’ll be wanting more and more.
- Pecans – Whole, chopped, or pieces work here because you’ll be processing them into a flour. However you need to ensure you are getting pecans that are NOT roasted. They will do that while they bake!
- Icing Sugar – Also called confectioners sugar or powdered sugar.
- All-Purpose Flour – We like to use the No Name Unbleaded All-Purpose Flour for most of our baking. We have also used Robin Hood Unbleached All-Purpose Flour.
Can you freeze these cookies?
Yes! In order to freeze these cookies, you need to do so before tossing them in icing sugar. Once they come out of the oven, let them cool completely then store in an air-tight container and pop them into the freezer. When you’re ready to chow down, just remove them from the freezer and allow them to thaw on the counter. Once back to room temperature just toss them in some icing sugar and serve.
Other vegan cookies you’ll love:
- Pistachio Cherry Biscotti
- Spelt Chocolate Chunk Cookies
- Chocolate Hazelnut Cookies
- Maple Pumpkin Spice Cookies
- Ginger Molasses Cookies
How to make Vegan Pecan Puff Cookies:
Vegan Pecan Puff Cookies
- 113 g (½ cup) softened vegan butter
- 25 g (2 tbsp) granulated sugar
- 1 tsp vanilla extract
- pinch kosher salt, to taste
- 115 g (1 cup) ground pecans
- 120 g (1 cup) all-purpose flour
- icing sugar, for coating
- Preheat the oven to 300°F.
- Beat vegan butter and granulated sugar in a stand mixer until light and fluffy – about 5 minutes. Beat in kosher salt and vanilla extra for 10 seconds.
- Mix in ground pecans and all-purpose flour until just combined – careful not to overmix.
- Scoop cookie dough with a cookie scoop or spoon and roll into a ball (about the size of a ping pong ball) with your hands. Place on a lined baking sheet leaving about 1 inch of space between cookies and repeat for the remaining dough.
- Bake for 45 minutes or until golden brown.
- Let cool for 5-10 minutes, then roll in icing sugar. Then allow to cool completely and once fully cooled, roll in icing sugar again.