These Brown Sugar Chewy Butter Pecan Cookies are soft, nutty, and irresistibly delicious.
I am so in my cookie era right now. I’ve always been obsessed with cookies, but as my life has gotten busier and I don’t have as much time for home baking, I’ve found that store-bought cookies just don’t taste the same as fresh, homemade cookies. I love a cookie that is chewy on the inside with a crispy and slightly crunchy exterior, and I find this is only achievable when the cookie is fresh.
Now, let me introduce you to my newest cookie flavor obsession. They’re buttery, nutty, and sweet, with a perfectly tender texture. Enter: these brown sugar pecan cookies! This recipe delivers on flavor every time.
The best part? These cookies are ridiculously simple to whip up. This means that no matter what your schedule looks like, you’ll be able to enjoy a warm plate of these cookies in no time at all.
With a delightful hint of molasses and the warm nuttiness of toasted pecans, they’re perfect for family get-togethers, cozy nights in, or anytime you just need to celebrate cookie o’clock.
Are Brown Sugar Pecan Cookies Healthy?
Well, they’re definitely better for you than your average cookie! By using a blend of pecan flour and coconut flour, you’re skipping the empty calories of all-purpose flour and instead packing in some healthy fats, fiber, and protein. Brown sugar gives them a natural sweetness, while ghee offers a lactose-free alternative to traditional butter.
Want to go even healthier? Swap out the sugar for a sugar-free sweetener like monk fruit, and if you want to make the recipe plant-based, swap to a vegan butter alternative. You can also add additional ingredients like flaxseeds or chia seeds for extra fiber, but doing so may change the overall texture of the cookies.
What is Pecan Flour?
Before I started making these cookies, I had never come across pecan flour before. But now I know that this stuff is seriously a game changer! Made by finely grinding premium pecans, this flour is naturally gluten-free, rich in healthy fats, and has an irresistible nutty flavor that takes these cookies to the next level.
While almond flour is known for its high oil content, which means it can absorb a lot of liquid from the batter, pecan flour, on the other hand, has a lower oil content, making it a standout option for recipes that require a drier texture or a more balanced crumb. Unlike almond flour, which can lead to dense or overly moist baked goods, pecan flour creates a lighter, more tender result. It’s perfect for cookies like these!
Not only is pecan flour a dream for baking, but it’s also incredibly versatile; think pie crusts, pancakes, or even a savory breading for chicken. If you haven’t baked with nut flours before, prepare to be amazed by the richness and depth they add to your creations.
How To Make Ahead And Store
To refrigerate, place the cookies in an airtight container and store them for up to 1 week. For freezing, layer the cookies between sheets of parchment paper in a freezer-safe container or bag. They’ll keep for up to 3 months. Just let them thaw at room temperature before serving.
Serving Suggestions
During the festive season, I love to make old-school-style cookie platters for my friends and family! There’s nothing like setting aside a day to whip together different cookie varieties, filling your home with the smells of warm spices and nutty flavors.
Almond Flour Sugar Cookies always go down well. Oatmeal M&M Cookies are great for kids, and Flourless Chocolate Cookies are perfectly indulgent for adults.
Butterscotch Pumpkin Cookies With Brown Butter and Avocado Cookies With Chocolate Chips utilize unconventional flavors and ingredients, and Shortbread Cookies With Jam are a holiday classic.
Recipe
Ingredients
- 1/2 cup pecans
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup ghee or butter, softened at room temperature
- 1 tablespoon molasses
- 1 1/2 cups pecan flour (158g)
- 6 tablespoons coconut flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350℉. Spread pecans on a small baking sheet and toast them in oven for 10 to 12 minutes, or until fragrant and nutty-smelling. Remove from oven, roughly chop, and set aside.
- In a mixing bowl, beat brown sugar with softened ghee for about 1 minute, or until creamy. Add the molasses and beat again until fully combined.
- In the same bowl, add pecan flour, coconut flour, and salt. Stir until the mixture forms a well-combined dough. Gently fold the chopped toasted pecans into the dough, ensuring they are evenly distributed.
- Line a large baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion the dough into balls and place them on baking sheet. Flatten each ball to about 1/2 inch thick.
- Bake the cookies in the preheated oven for approximately 14 minutes, or until the edges are golden brown and the tops are just set.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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