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    Home » cookie

    Vegan Peanut Butter Cookies with Pecans

    Published: Dec 1, 2015 · Modified: Feb 20, 2018 by Richa 45 Comments

    Jump to Recipe   Print Recipe

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.

    Jump to Recipe   

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    Holiday Baking Begins with these soft pillowy Peanut Butter Cookies. These cookies are easy and ready within minutes. They are studded with buttery pecans and chocolate chips. Use dried cranberries or other additions.

    I usually use smooth Almond butter to make these cookies as that is my preferred nut butter. Use any nut butter of choice. Almond buuter is more drippy and moist compared to pb. It also depends on the brand as some have added oil. So the dough might need less flour (or additional moisture) depending on the nut or seed butter used. The cookie dough can be prepared ahead and chilled for up to 2 days. Of course, the cookie dough is also edible, so you may or may not have any remaining by the end of the day. These cookies are palm oil free if you use a nut butter that doesn’t have added palm oil. 

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    More Cookies from the blog. No palm oil in these recipes. 

    • Coconut Oil Shortbread Cookies with Pumpkin Pie spice
    • Pistachio Apricot Thumbprint Cookies
    • Almond Butter Snickerdoodles
    • Gluten free Shortbread Cookies
    • Cherry Almond Thumbprint Cookies – Almond Pulp Cookies
    • Giant Chocolate Chip and Chunk Cookies

    Steps:


    Cream the wet ingredients until well combined. Add the dry and mix in to make a soft dough. Fold in the pecans and chocolate chips. 

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    Chill, shape into balls and place on baking sheet. Press using a fork to make criss cross pattern. 

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    Bake for 11 minutes. Cool completely and serve or store. 

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

    Print Recipe
    4.38 from 8 votes

    Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Easy Peanut Butter cookies. Soft, moist. Peanut / Almond Butter Cookies. Makes 20 medium size cookies.
    Prep Time20 mins
    Cook Time12 mins
    Total Time32 mins
    Course: Cookie
    Cuisine: American
    Servings: 20
    Calories: 125kcal
    Author: Vegan Richa

    Ingredients

    Wet:

    • 3/4 cup (193.5 g) smooth peanut butter (heaped) or almond butter
    • 1/2 cup (80 g) coconut sugar or other sugar of choice
    • 2 to 3 tbsp powdered sugar use 1 tbsp less if the nut butter is sweetened
    • 2 tsp vanilla extract
    • 1 tbsp oil or use more peanut/almond butter + 2 tsp non dairy milk
    • 1/4 cup (61 ml) non dairy milk warm-hot ( I use almond milk)

    Dry:

    • 1 cup (120 g) + 2 Tbsp Spelt flour Or use whole wheat pastry flour or ap flour
    • 1/4 tsp (0.25 tsp) baking soda
    • 1/4 tsp (0.25 tsp) baking powder
    • 1/8 tsp (0.13 tsp) salt

    Addins:

    • 3 Tbsp chopped pecans chopped small
    • 2 tbsp vegan mini chocolate chips or dried cranberries or omit

    Instructions

    • In a bowl, add the nut butter, sugar, vanilla and oil and room temperature or warmed non dairy milk. Mix until well combined, creamy and smooth and no sugar can be seen. The heated dairy milk helps mix in the nut butter faster.
    • In another bowl, whisk all the dry ingredients. Add spices of choice for variation.
    • Add the 3/4 cup of the flour mix to the wet.and mix to make a soft dough. If the dough is too sticky, add a tbsp flour at a time and mix in. * If the dough is too crumbly, add a splash of non dairy milk or aquafaba and mix and continue to do it till it is one soft mass. Fold in the chopped pecans and chocolate chips
    • Chill the dough for 10 to 15 minutes. *You can chill the dough for upto 2 days to make ahead.
    • Preheat the oven to 350 degrees F/180ºc.
    • Take 1.5 to 2 tbsp of the dough to make a ball. Place on parchment lined baking sheet.
    • Press each of the balls with a fork to flatten slightly and make a criss cross pattern.
    • Bake for 10 to 11 minutes (a minute longer for large cookies). The tops will be soft but will set as the cookies cool. If the tops and edges both are too soft, bake an extra minute.
    • Cool the cookies on the sheet for 15 minutes, then on wire rack until completely cooled. Serve!

    Notes

    To make these gluten-free, use certified gf oat flour, or sweet sorghum + 1 tbsp starch.
    * The nut or seed butters have different moisture, so you might need less or all of the flour.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Almond / Peanut Butter Cookies with Pecans and Chocolate chips.
    Amount Per Serving
    Calories 125 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 94mg4%
    Potassium 77mg2%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 5g6%
    Protein 3g6%
    Calcium 15mg2%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Peanut Butter Cookies with Pecans and Chocolate chips. Pecans add a buttery flavor to these soft nut Butter cookies. Peanut / Almond Butter Cookies. | VeganRicha.com #vegan #cookie #peanutbutter

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Jill

      March 17, 2022 at 11:10 pm

      Please help. The flour grams say 1440g. Please tell me the correction. Thanks!

      Reply
      • Richa

        March 18, 2022 at 1:22 am

        It’s 120 gm

        Reply
    2. Doe

      December 28, 2020 at 11:00 am

      Another cookie that has my coworkers appreciating vegan. Thank you for all your recipes! Have both your cookbooks and look forward to the next 💖

      Reply
    3. Doe

      December 27, 2020 at 4:11 pm

      5 stars
      Yummy!!!!

      Reply
      • Vegan Richa Support

        December 27, 2020 at 4:57 pm

        yay!!!!

        Reply
    4. Katie

      November 21, 2019 at 9:27 pm

      I doubled this recipe minus the powdered sugar (added a touch more coconut flour) and it was so crumbly it wouldn’t mix. Added an egg and they were fine. (I’m DF, not vegan). Anyone else have this?

      Reply
      • Richa

        November 22, 2019 at 11:15 am

        coconut flour absorbs a whole lot of moisture, so you will need much less ofit

        Reply
    5. María

      September 12, 2019 at 11:33 pm

      4 stars
      Hi there! I followed the recipe to the letter (just left out the chocolate chips) and the result was great: the consistency of the dough was perfect and the cookies are simply delicious! Thank you for another great recipe (I’m already a big fan of your lemon chia cookies).

      Reply
    6. Sam

      May 06, 2018 at 3:07 pm

      Is it possible to reduce the total sugar a bit (to 1/2cup or so)? Or will it effect the texture in this kind of cookie to much?

      Reply
      • Richa

        May 06, 2018 at 8:52 pm

        Sure 1/2 cup combination sugar will work. !/3 cup coconut and 1-2 tbsp powdered ( i blend the raw granulated sugar in a blender until fine and use that)

        Reply
    7. Anne Marie

      February 07, 2018 at 5:34 am

      5 stars
      I used the sorghum/starch option for gf. They came out perfectly; sweet craving satisfied. Happy as gf baking = rolling the dice for success. The pecans were a nice touch. Thank you–your recipes always work well!

      Reply
      • Richa

        February 07, 2018 at 10:32 am

        Awesome!!

        Reply
    8. Rhonda Leverson

      January 05, 2018 at 12:12 pm

      5 stars
      I just made them, without nuts, and they turned out Delicious!!!!!!
      Thank you, my grandson and wife love them!

      Reply
      • Richa

        January 05, 2018 at 2:43 pm

        awesome!

        Reply
    9. Padmini Krishan

      November 02, 2016 at 9:26 pm

      Looks so good….have to try it.

      Reply
    10. Laura

      December 21, 2015 at 12:01 pm

      1 star
      Okay, I followed the directions to the T, and they came out crumbly and they all fell apart!

      Reply
      • Richa

        December 21, 2015 at 12:18 pm

        oh no. how was the consistency of the dough? nut butters differ with brands, so the dough might have needed less flour or extra moisture. if they are too crisp, then they were baked too long. baking time can be different based on your oven.

        Reply
      • juliana

        December 22, 2015 at 4:22 pm

        5 stars
        i just made these and my dough turned out super crumbly too. I opted for an extra tbsp of peanut butter over the added oil… i used a natural, creamy organic peanut butter. What I did to fix this was I added a Tbsp of the chickpea brine and the dough stuck together! Worked great! Honestly, 2 Tbsp of chickpea brine might have been better. I only added the pecans and passed on the chocolate chips. Delicious cookie! And the dough tasted like peanut butter fudge — I’m lucky some of it made it to the oven!

        Reply
        • Richa

          December 22, 2015 at 4:25 pm

          Great! I think the oil is much more moisture than the PB. I will update the recipe to use more moisture if using PB instead of oil. Chickpea brine will definitely fix that problem. What flour did you use?

          Reply
          • Juliana

            December 23, 2015 at 8:15 am

            I used spelt — from Bob’s Mill. Thanks for the lovely recipe and happy holidays!

            Reply
    11. Annemarie

      December 09, 2015 at 11:05 am

      Quick question and apologies if you have already answered this!
      By “powdered sugar” are you referring to icing sugar?
      That’s all I need to know before baking.
      Thanks

      Reply
      • Richa

        December 09, 2015 at 11:15 am

        yes you can use icing sugar or any other fine sugar.

        Reply
    12. Adela

      December 05, 2015 at 8:01 am

      These look super delicious Richa! I’m sure I’ll make this whenever I’ll be craving peanut butter :3

      Reply
      • Richa

        December 05, 2015 at 12:49 pm

        🙂

        Reply
    13. Doone

      December 04, 2015 at 7:28 am

      I made these before work this morning and the simplicity and adaptability to substitutions was great!
      I used Jun instead of “milk” and flour was 1/2 whole wheat and1/2 almond meal. Still way too good!
      You have become my go-to person for recipes.
      Thank you!

      Reply
      • Richa

        December 04, 2015 at 10:19 am

        sounds fabulous!

        Reply
    14. Nina

      December 02, 2015 at 10:12 pm

      You read my mind! I was thinking that I have to bake some cookies because I haven’t in a while. And I have just picked up a bag of pecans and coconut sugar 😀 … I just love pecans ♡

      Reply
      • Richa

        December 02, 2015 at 10:32 pm

        🙂

        Reply
    15. Denize

      December 02, 2015 at 5:37 pm

      5 stars
      Wow, thanks Richa! Just in time for the holidays!

      Reply
      • Richa

        December 02, 2015 at 10:33 pm

        lots of holiday baking to do!

        Reply
    16. Krithika

      December 02, 2015 at 11:13 am

      These look like the Good day biscuits I use to love! I’m thinking with pistachio and chocolate chips they’d be really close

      Reply
      • Richa

        December 02, 2015 at 2:40 pm

        these are softer. they might taste like them with the pistachios.

        Reply
    17. Jessica Kelley

      December 02, 2015 at 3:15 am

      Richa, these cookies look amazing! I love that the recipe uses almost entirely peanut butter/nut butter. I can only imagine the intense flavor. I am definitely going to use this recipe instead of my traditional peanut butter kiss cookie recipe!

      Reply
      • Richa

        December 02, 2015 at 10:40 am

        Great!

        Reply
    18. mia

      December 02, 2015 at 12:14 am

      Mmm. These look yummy Richa!

      Reply
      • Richa

        December 02, 2015 at 10:41 am

        its so hard to keep my hands off them when they are around!

        Reply

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