Glazed Bourbon Pecan Cookies (Vegan)

This is a soft, thick cookie with crunchy pecans, a hint of bourbon, and a light bourbon glaze. You won’t be able to eat just one of these egg-free, dairy-free little beauties.

These cookies are soooo good. Even if you opt for no bourbon and substitute vanilla extract, they are amazing. With a pecan crunch and a hint of bourbon in both the cookie and the glaze, this is a flavorful, soft cookie. These little guys are small in stature but big on flavor. They are super easy to bring together, and I guarantee you will not be able to eat just one.

What you will need:

All this recipe requires are a few simple ingredients along with finely chopped pecans and vegan-friendly bourbon. After much research and perusing the Barnivore website, I decided to go with Knob Creek Bourbon. They use no animal products or by-products to make or filter the bourbon. Please check out the Barnivore website; it is a great resource to have on hand. If you choose to make these bourbon-free, just substitute vanilla extract for the bourbon.

• plant based butter with salt
• plant based yogurt – I used almond milk based vanilla flavor, any yogurt should work fine
• all purpose flour
• combination of cane sugar and coconut sugar
• baking soda
• baking powder
• vanilla extract
• bourbon – any vegan friendly bourbon will be fine
• pecans
• glaze – combination of powdered sugar, plant based milk, vanilla extract and bourbon

How to:

These cookies are super simple, from start to finish. Start by combining all of the dry ingredients and setting them aside. You will then cream together the sugars and butter until light and fluffy, which takes about 3 minutes. The rest of the wet ingredients are then added to the butter/sugar mixture. Blend until well combined. Next, add the dry ingredients to the wet ingredients and blend until almost combined. Lastly, add the pecans and blend just until everything is incorporated.  Place the dough in the refrigerator, preheat the oven to 350F, and prepare 2 cookie sheets with parchment paper. Once the oven reaches temperature, remove the dough from the refrigerator. Scoop dough balls with a 3 tablespoon scoop, roll each ball between your palms to smooth it out, and place on a prepared cookie sheet. Place 2 or 3 pecan pieces on each cookie dough ball, if you like, and bake for 12 minutes. Once out of the oven, bang the pan 2 or 3 times to flatten the cookies out. Leave them on the cookie sheet for 5 to 10 minutes before transferring them to a cooling rack. While the cookies are cooling, the glaze can be prepared. In a small bowl, add all of the glaze ingredients and stir until well combined and smooth. Once the cookies have cooled to room temperature, dip the tops of each cookie in the glaze and allow them to dry.

Alright, let’s get started. Please make, bake and enjoy!

Glazed Bourbon Pecan Cookies (Vegan)

A soft, thick cookie with crunchy pecans, a hint of bourbon and a light bourbon glaze. You won't be able to eat just one of these egg free, dairy free little beauties.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Ingredients

  

Cookie Dough

• 5 tbsp / 75 grams plant based yogurt (room temperature)
• 8 tbsp/ 113 grams plant based butter with salt (room temperature)
• 1¾ cup / 210 grams all purpose flour
• ½ cup / 100 grams cane sugar
• ½ cup / 100 grams coconut sugar
• ¼ tsp baking soda
• ¾ tsp baking powder
• 2 tsp vanilla extract
• 2 tbsp bourbon
• ⅔ cup finely chopped pecans + extra pecan pieces for the tops of the cookies.

Glaze

• 8 tbsp / 60 grams powdered sugar
• 2 tsp vanilla extract
• 2 tsp bourbon
• 2 tsp milk

Instructions

 

• In a small bowl, add the flour, baking powder and baking soda, whisk to combine and set aside.
• In a medium bowl, cream together both sugars and the butter. We want it to reach a light, fluffy consistency, takes about 3 minutes. To the butter mixture, add the bourbon, vanilla extract and yogurt. Blend for another minute.
• Add the dry ingredients to the wet ingredients, blend until almost combined, add the pecans and blend until just combined
• Place the cookie dough in the refrigerator and preheat the oven to 350F. Prepare two cookie sheets by lining them with parchment paper.
• Once the oven reaches temperature, remove the cookie dough from the refrigerator. Scoop the dough with a 3 tablespoon scoop, roll each ball between your palms to smooth it out and place on a prepared cookie sheet. Place 2 or 3 pecan pieces on each cookie, if you like, and bake for 12 minutes.
• Once out of the oven, bang the pan 2 or 3 times to flatten the cookies out a little. Let them cool on the pan for 5 or 10 minutes before transferring to a cooling rack.
• While the cookies are cooling, the glaze can be made. Place all of the ingredients for the glaze in a small bowl, stir until well combined and smooth. Once the cookies are cool, dip the tops of each cookie in the glaze and set aside to dry.

  Keep the cookies in an airtight container, should stay fresh 3 to 5 days.

Keyword bourbon, cookie,, dairy free, egg free, pecan