Chewy Butterscotch Pecan Delights
Unbelievably chewy butterscotch pecan cookies. Caramel-like and delicious, perfect straight from the fridge.
Equipment
- Baking sheet, Microwave-safe bowl, Parchment paper/Silicone mat, Sifter
Ingredients
- Almond milk or other nondairy milk 30 ml
- Baking powder ½ teaspoon
- Chopped pecans 34 g
- Cornstarch 2 teaspoons
- Nondairy butter 70 g
- Nondairy semisweet chocolate chips 88 g, optional
- Sea salt ¼ teaspoon
- Sucanat 144 g
- Vanilla extract 1 teaspoon
- Whole wheat pastry flour 120 g
Instructions
- Preheat oven to 350°F (180°C).
- Line baking sheet with parchment paper.
- Combine butter, Sucanat, and milk in a microwave-safe bowl.
- Melt in microwave for 1 minute, stirring occasionally.
- Stir in vanilla.
- Sift salt, flour, cornstarch, and baking powder over wet ingredients.
- Stir dry ingredients into wet ingredients.
- Stir in pecans and chocolate chips (if using).
- Divide dough into 12 portions (1 heaping tablespoon each).
- Place on baking sheet and flatten slightly.
- Bake for 10 minutes, until set.
- Cool on baking sheet.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies straight from the fridge for a chewier texture.Wine Advice:
A sweet dessert wine or a fortified wine complements the butterscotch and pecan flavors.Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 8 g | Fiber: 2 g | Sugar: 15 g | Salt: 0.1 g
