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.
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.