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Browned Butter Pecan Cookies

cookies, dessert, holidays, recipes, sweet endings, sweet treats / by

Buttery and nutty. . . these cookies are what dreams are made of.

Browned Butter Pecan Cookies 

Wet:

  • 1 cup (200 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 12 Tbsp (170 grams, cooked down to 140 grams) grass-fed butter, browned*
  • 1 egg
  • 1 Tbsp vanilla extract 

*To make these cookies completely dairy-free, use vegan butter. Miyoko’s Vegan Butter is my favorite dairy-free butter. 

Dry:

  • 2 1/2 cups (300 grams) almond flour
  • 5 Tbsp (40 grams) tapioca flour
  • 1 tsp baking soda
  • 1 tsp sea salt

Mix-ins:

  • 150 grams pecans, chopped 

Directions:

  1. Preheat the oven to 350F. 
  2. Brown the butter in a 4-quart saucepan. (Brown the butter by melting it on medium-low heat until the butter is completely melted and has turned a light, nutty, brown color. The butter may spurt and foam during the process; this is why I like to use a 4-quart saucepan with high sides.)
  3. Add your dry ingredients to a medium bowl. Using a spoon, or, spatula mix them together. 
  4. In a large bowl, add the browned butter and sugars. Beat with an electric mixer on medium speed until combined. 
  5. With the mixer on low, add the egg and vanilla extract and mix until fully incorporated. 
  6. Add the dry ingredients to the wet ingredients and mix until just combined. Add the pecans and fold to combine. 
  7. Scoop 2 Tbsp of the dough and roll it into a ball. Place the cookie dough balls on a parchment lined baking sheet 3 inches apart. Repeat for as many cookies as you want to bake. 
  8. Bake at 350F for 13-16 minutes, until the edges are golden brown and the middle is just slightly set. 
  9. Remove the cookies from the oven, then bang the cookie sheet on the stove a couple times (this helps them deflate and get crackly tops).
  10. Let cool on the cookie sheet for 10 minutes. 
  11. Move to a cooling rack, or, countertop and cool. 
  12. Roll leftover cookie dough into a log and wrap it in wax paper. Refrigerate the dough for 6 weeks, or, freeze for up to 6 months. When you are ready to bake the cookies, cut the dough into 1 inch slices, roll the slices into balls, and bake as directed above.