Butter Pecan Cookies |
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| 150 | g | all-purpose flour | ||
| 90 | g | pecans, chopped | ||
| 1/2 | tsp | cornstarch | ||
| 113 | g | plant butter, unsalted, room temp | ||
| 50 | g | granulated sugar | ||
| 100 | g | brown sugar | ||
| 60 | g | apple sauce | ||
| 1 | tsp | vanilla extract | ||
| 1/2 | tsp | baking soda | ||
| 1/4 | tsp | salt |
Using a stand mixer with paddle attachment or electric mixer, butter in large bowl until smooth. Then add granulated sugar and brown sugar and cream the mixture until it's fluffy.
In a medium-sized bowl, combine flour, cornstarch, baking soda, and salt. Using spatula, mix dry ingredients into butter mixture until well-combined. Fold in chopped pecans. If dough is too dry (depending on climate), add plant milk 1 tbsp at a time until flour is incorporated.
Cover dough and freeze dough for 30 minutes to 1 hour (or refrigerate for at least 2 hours). Let cookies sit at room temperature for 20-25 minutes before baking.
Pre-heat oven to 365F. On baking sheet lined with parchment paper, place cookie dough balls (about 1.5 wide or 2 tbsp). Make sure to leave 2 inch gap between cookies.
Bake at 365F for 12-14 minutes (depending on oven) until cookies are golden (edges will be slightly brown).
Cool on baking sheet for 5 minutes then transfer to cooling rack. Makes 12-14 cookies.