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Chewy Butterscotch Pecan
Unbelievably chewy butterscotch pecan cookies. Caramel-like and delicious, perfect straight from the fridge.
Couverts
12
Preparation
10
minutes
mins
Preparation time:
10
minutes
minutes
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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 & 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.
Nutrition values
Calories:
180
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
8
g
|
Sugar:
15
g
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Course;
Coockies / Biscuit
/
Dessert
/
Pastry
/
Pie
/
Snack
Cuisine;
International
Diets;
Soy Free / Vegetarian