Vegan Butter Pecan Cookies

December 6, 2017

Vegan Butter Pecan Cookies by Faring Well

This post is sponsored by the American Pecan Council. It’s been a few week’s! I hope your Thanksgiving (if you celebrated) went well and that you’re all wound up for Christmas season too. It’s December and that means cookies. I’d be fibbing if I didn’t say we’ve been enjoying cookies all of November, but there are just too many wonderful treats this season to confine to one month. Cookies are something I turn to often. I make a batch when I’m happy, sad, hungry, celebrating, cozy, lazy, wanting to make something for someone – you probably can relate. There is something really adorable and lovable about a cookie.

Something else I find kind of adorable is how Scott and I celebrated our six year wedding anniversary two days ago *blushing face*. It’s hard to grasp that amount of time having already passed, we were so young when we got married (I was twenty two, Scott twenty four) and we still feel like kids. I remember the day pretty clearly still, the ceremony was on Maya’s Farm outside of downtown Phoenix. They had a huge grove of pecan trees that were strung in twinkle lights that we fell for the moment we arrived at the property. We were married under those twinkling trees at sunset, and if you were to tell me six years later I’d be writing a blog post for a recipe using the nuts we were surrounded by all evening, I would have had a good laugh. After asking you what a blog was ;).

To celebrate I have a really special cookie for you that is sweet and “buttery” and oozing with pecan-ness. Did you know that pecans are the only indigenous tree nut to the United States? They really are the “American nut”. Even today we grow nearly eighty percent of the world’s pecans, and they are so wonderful in recipes beyond pie (although pie is delicious too). I love them in salads, blended in smoothies, and chopped on top of my veggie bowls – but also in cookies! Seeing as they are really rich in fiber, copper, zinc, thiamin, and manganese – not to mention an phytonutrient powerhouse – putting them in cookies is a great way to sneak in a little extra nutrition this holiday season. Eat your cookies for your health? I’ll cheers to that.

Fall is harvesting time for pecans, hence why we were surrounded by them at our wedding. During harvest the trees are shook until the pecan shells fall to the ground! (I really want to see this happen one day.) Which means it’s a wonderful time to pick up a fresh bag at the store for a variety of holiday dishes this month. (See here to be convinced.) If possible, look for pecans that are refrigerated, and make sure to pop yours in the fridge in an airtight container when you get home too. Keeping them cold protects their “good” unsaturated oils and buttery taste for up to nine months (or for up to two years in the freezer).

Outside of enjoying a few plates of cookies this week, Scott and I celebrated our anniversary by booking a trip to New York City next month – eee! Which is where we got engaged, and I’m sure I’ll share that story here sometime too.  But since it is a month away we decided to spend our actual anniversary “day” at Disneyland, because we are still kids, and it was the best. I’m really feeling all sorts of love and gratefulness for this season of celebration, and I want to extend our celebrating to you too via the recipe for these cookies. So make a batch and imagine me giving them to you if you can – because that is truly what I wish I could do to every single one of you this holiday season! Signing off while trying to literally send you a plate of cookies through the screen. – xo

Vegan Butter Pecan Cookies by Faring WellVegan Butter Pecan Cookies by Faring WellVegan Butter Pecan Cookies by Faring WellVegan Butter Pecan Cookies by Faring WellVegan Butter Pecan Cookies by Faring WellVegan Butter Pecan Cookies by Faring Well


This post was sponsored by the American Pecan Council. All words and opinions are my own, and I absolutely love pecans. Thank you for supporting Faring Well through your support if its sponsors.

Makes 12 cookies.

pecan butter
2 1/2 cups raw pecan halves
a pinch of sea salt

1 tablespoon ground flax
3 tablespoons plain plant milk
1/4 cup plus 2 tablespoons pecan butter
1/2 cup coconut sugar
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 cup sifted spelt flour (white)
1/2 cup oat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
scant 1/4 teaspoon fine sea salt
1/3 cup chopped pecan pieces
extra pecan halves & pieces for topping

Begin by making the pecan butter. Preheat the oven to 300F. Line a baking sheet with parchment and spread the raw pecan halves on the sheet, spaced well. Toast in the oven for 20 minutes. Let cool slightly, then add to the bowl of a food processor with the pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed. Use in recipe below, and store leftover pecan butter in an airtight jar in the fridge, will keep for a week or two.

Make the cookie dough. Preheat the oven to 325F. Combine the ground flax with the plant milk in a small bowl and set aside to thicken for 5 minutes. In a medium mixing bowl, combine the pecan butter, coconut sugar, maple, and vanilla extract. Add the thickened flax mixture and stir to combine. Sprinkle the spelt flour, oat flour, baking soda, cinnamon, sea salt, and pecan pieces on top of the wet ingredients. Using a sturdy spoon, incorporate the dry into the wet ingredients. The mixture will seem stiff, but keep mixing until a gooey cookie dough forms.

Line a cookie sheet with parchment and scoop the cookie dough into 12 equal balls. Roll each ball so that it is smooth, and slightly press down on the ball to flatten a bit when you place it back on the sheet. Press a single pecan half, or a teaspoon of chopped pecan pieces, into the center of each cookie (pressing down well).

Bake the cookies for 12 minutes, let cool for 2 minutes on the cookie sheet, and then transfer to a wire rack to finish cooling. Enjoy warm off the rack, and store leftovers in an airtight container on the counter or chilled in the refrigerator. Best if enjoyed within 3 days.

I love seeing what you create! Be sure to tag your photos on Instagram with #FWmakers.

This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.

  • Alex December 6, 2017 at 9:01 am

    Amazing! I’ve been on the hunt for a vegan holiday cookie lately :) Thanks for sharing.

    • Faring Well December 6, 2017 at 1:47 pm

      Yay! You’re so welcome Alex :)

  • Fernando @ Eating With Your Hands December 6, 2017 at 9:20 am

    Congratulations on six years!

    • Faring Well December 6, 2017 at 1:47 pm

      Thank you so much Fernando! Really kind of you <3.

  • Roshni December 6, 2017 at 10:03 am

    I have to say, I really admire your commitment to making (such diverse!) vegan desserts without relying on processed vegan dairy/egg substitutes. They’re not my style at all, and I’m so glad I can count on FW for desserts I can feel good about making and eating. Lots of love for the work you do <3

    • Faring Well December 6, 2017 at 1:48 pm

      This just makes my day to hear Roshni, thank you tons for leaving me this sweet and encouraging note! I hope you have a delicious holiday baking season :).

    • Kim P December 6, 2017 at 3:09 pm

      I second that!

      • Faring Well December 8, 2017 at 2:50 pm

        Sheesh! Thanks Kim!

      • Sarah Raisbeck December 16, 2017 at 11:54 am

        Me too! Since becoming vegan am determined not to use processed vegan butter or egg substitutes. Going to try these they look delicious!!

        • Faring Well December 19, 2017 at 8:15 am

          Yay! All about keeping it simple and real, thank you for the love Sarah – hope you enjoy these tons!

  • Abby @ Heart of a Baker December 6, 2017 at 10:55 am

    Happy anniversary to you cuties! It’s so crazy how time flies and I always love hearing about other’s wedding days. Cheers to cookies and the upcoming holiday season!

    • Faring Well December 8, 2017 at 2:50 pm

      It is SO crazy how time flies, thank you for the congrats Abby! Cheersing you too! :)

  • Ashley December 6, 2017 at 11:47 am

    Happy Anniversary! I love hearing you reminisce! And what a dream to be married surrounded by pecan trees. I am getting married in July, and I can’t wait to celebrate wedding anniversaries and think back to our special day. Oh, and I am totally in love with this recipe. Just bought some fresh pecans – the best! I have also decided pecan butter is my favorite of the nut butters, and I can only imagine how freakin’ delish these cookies are!

    • Faring Well December 8, 2017 at 2:52 pm

      So excited for you Ashley! Being married is so wonderful, I can’t wait for you to enjoy many anniversaries to come as well :). And I agree, pecan butter is out of this world – I hope you get to make these cookies too! XO

  • Kristine December 6, 2017 at 12:01 pm

    Ooh I can’t wait to try making these! Perhaps I’ll attempt a gluten-free variation. What kind of camera lens do you use for these shots, they’re sensational! I’m looking to invest in a better lens and the clarity in your images is unreal.

    • Faring Well December 8, 2017 at 2:53 pm

      Do let me know if you try! And thank you, goodness, so sweet of you to say! I use a Canon Mark IV, with their 50mm 1.2 L lens. It’s by far my favorite set-up I’ve used as of yet. Happy camera/lens shopping Kristine! <3

  • Rachel @Clean Eating for the Non-Hippie December 6, 2017 at 3:15 pm

    Pecans are totally under-rated and under utilized – so YUMMY. Can’t wait to make these!!!

    • Faring Well December 8, 2017 at 2:54 pm

      I agree, but they are making a comeback for sure! Thank you for the pecan and recipe love Rachel, happy holiday baking to you.

  • lindsey December 6, 2017 at 8:12 pm

    such sweet anniversary sentiments, and yay to celebrating in nyc! :) so interesting about the relationship between the US and pecans! totally love the history there. and totally a fan of your play on butter pecan cookies here, jessie. i just made cookies with pecan butter as well, and so i’m sure they lend such an awesome texture/flavor to your cookie babes! holiday hugs to you!

    • Faring Well December 8, 2017 at 2:56 pm

      Isn’t the history so fabulous? I loved learning more about them too. And yes, mega YAY to celebrating in your hometown! We can’t wait. I also love that you just made cookies using this special nut butter too, isn’t it so “buttery” it surprises you?! Love love love. Holiday hugs right back at you! xx

  • Brooke December 7, 2017 at 3:31 am

    Happy anniversary to you and Scott!! Sounds like it was a magical day. These cookies are high on my list this season, though the Christmas cookies you posted last year (I think they were PB with praline crumble) were a big hit in our home so how do I decide?! I’ll just do both…there problem solved. ;) Happiest of holidays, love!

    • Faring Well December 8, 2017 at 2:57 pm

      I forgot how you made those! Gah. You’re the best Brooke. Thank you for the cookie love ;). Can’t wait to follow along on your new adventures in your new boat (!!!) so dang happy for you two. Merry Christmas friend!

  • kelly December 7, 2017 at 2:05 pm

    Hi Jessie! These look great! I love Futter’s Pecan Butter, how much should I use in this recipe? Thanks!

    • Faring Well December 8, 2017 at 2:58 pm

      Hi Kelly! So happy you love pecan butter too. You can use the measurement listed above for the cookie recipe (1/4 cup + 2 tablespoons) with your store-bought pecan butter as well, I hope you enjoy!

  • Marta @ What should I eat for breakfast today December 10, 2017 at 12:30 pm

    Happy anniversary! These cookies look so delicious and pictures are so pretty.

    • Faring Well December 11, 2017 at 10:51 am

      Thank you tons Marta! You are so sweet <3

  • Aysegul December 15, 2017 at 5:46 am

    These fotos and these cookies are stunning. Just pinned this to give it a try sometime next week.
    Congrats on your anniversary. Cheers!

    • Faring Well December 19, 2017 at 8:16 am

      Thank you so much Aysegul! Super appreciate it, and hope you enjoy the cookies lots too :).

  • Emily December 15, 2017 at 8:27 am

    I love that you got married on a farm!! That sounds magical and so perfect for you! Been loving pecans lately too, and your cookies look YUM. Looking at the ingredients, I think it can also qualify as a breakfast cookie? :) :) Can’t wait to hear about your NYC adventures coming up- what a wonderful way to celebrate your anniversary and the new year together!

    • Faring Well December 19, 2017 at 8:17 am

      Aw thank you Emily! We really are so excited to celebrate next month. And I totally second this as a breakfast cookie contender! ;)

  • Andrea January 16, 2018 at 3:34 am

    These look great! Just wondering if the flour can be substituted with a store bought gluten free mix? Thanks!

    • Faring Well January 16, 2018 at 8:13 am

      Thanks Andrea! I haven’t tried it so I can’t speak to how they would turn out, but of course you can try! <3

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