Certainly! Here’s a vegan version of the Butter Pecan Cookies recipe along with nutrition information:
Vegan Butter Pecan Cookies
Ingredients:
- 1 cup chopped pecans
- 7 tablespoons vegan butter
- 1/3 cup granulated sugar
- 1 cup brown sugar
- 2 tablespoons ground flaxseed meal + 6 tablespoons water (to replace eggs)
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- a pinch of salt
- Pecan halves for topping each cookie
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Prepare Flax Eggs: In a small bowl, mix ground flaxseed meal and water. Let it sit for about 5 minutes to thicken.
- Toast Pecans: In a dry skillet over medium heat, toast chopped pecans until fragrant and lightly browned, stirring frequently. Remove from heat and set aside to cool.
- Cream Vegan Butter and Sugars: In a large mixing bowl, cream together vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add Flax Eggs and Vanilla: Add the flaxseed mixture (flax eggs) and vanilla extract to the creamed butter and sugar mixture. Beat for another 2 minutes until well combined.
- Add Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Mix until the dough comes together. Fold in the toasted chopped pecans.
- Form Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Press a pecan half into the top of each cookie.
- Bake: Bake in the preheated oven for 10-15 minutes, or until the cookies are golden brown around the edges.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (per cookie):
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Sodium: 85mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 2g
Nutrition information is approximate and may vary based on specific ingredients used.