These pecan butter cookies are next level AMAZING. They’re moist, buttery soft, sweet and salty, and so so good! You’ll be amazed that these delicious treats are free from oil and butter, and still taste THIS great!
This recipe was originally published in July 2019. It has been updated for content and photos.
Remember that homemade pecan butter I shared with you a little while back? Here’s what you need to do with yours, ASAP. 😉
There are no words. These are the most delicious nut butter cookies I’ve ever eaten! They check ALL the boxes!
- Buttery soft with no butter or oil needed.
- Super moist, melt in your mouth deliciousness – again without oil or butter.
- Perfectly sweet, using only ⅓ cup of unrefined coconut sugar.
- Simple to make, with just 4 required ingredients, plus a few optional fill ins.
- Just 5 minutes to prep and 10 minutes in the oven!
- And seriously, mouth watering delicious!
As an added bonus, these pecan butter cookies are soy free, egg free, dairy free, peanut free and gluten free, making them suitable for many allergens.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, including the optional fill ins, if using.
Add everything to a medium mixing bowl, starting with just 1 tablespoon of the milk. (photo 1)
Mix well, using a fork to help combine the pecan butter with the remaining ingredients. (photo 2)
NOTE: The batter should be thick, moist and sticky, but if it seems too dry, add the second tablespoon of milk.
Use a small cookie scoop, or tablespoon to scoop your batter onto a prepared baking tray, leaving plenty of space in between each cookie. (photo 3)
Then press each one down, gently with a fork, to give your cookies a spreading head start. They will continue to spread in the oven. (photo 4)
Bake for 10-11 minutes and remove from the oven. (photo 5)
NOTE: The cookies will feel soft and under done, which is normal. They will set as they cool.
Let your cookies rest for at least 10 minutes and then transfer them to a cooling rack to continue cooling completely.
Once completely cooled, you may keep these at room temperature in a sealed container for 2-3 days. Since these are quite moist, I recommend parchment lining in between layers, if needed. For longer storage, refrigerate for up to 1 week.
Yes, place in a freezer safe, air tight container with parchment paper in between the layers and freeze for up to 3 months.
- Make sure to only use 1 tablespoon of milk to start mixing your batter. Depending on the consistency of your nut butter, you may or may not need the second tablespoon.
- It will be tempting, but do not touch your cookies once you remove them from the oven. Let them rest for 10 minutes before handling, as they will be very soft and feel under done before cooling.
- For less sugar, you may reduce to ¼ cup with similar results.
More delicious desserts
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- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
- In a medium bowl, add all the ingredients, starting with just 1 tablespoon of the milk and mix well. Your batter should be thick and sticky. If it feels too dry to hold together, add the second tablespoon of milk.
- Use a SMALL cookie scoop, or tablespoon to scoop the cookie batter onto your tray, leaving plenty of space in between each one. You should get between 12-14 cookies. Use a fork to gently press down each cookie to give them a spreading head start. They will continue to spread in the oven.
- Bake for 10-11 minutes and remove from the oven. They will feel soft and underdone, this is normal, so don't try to eat them straight out of the oven. Let them rest for at least 10 minutes before handling. Then transfer to a cooling rack to continue cooling and completely set.