Buttery and nutty. . . these cookies are what dreams are made of.
Browned Butter Pecan Cookies
- 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.
- 2 1/2 cups (300 grams) almond flour
- 5 Tbsp (40 grams) tapioca flour
- 1 tsp baking soda
- 1 tsp sea salt
- 150 grams pecans, chopped
- Preheat the oven to 350F.
- 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.)
- Add your dry ingredients to a medium bowl. Using a spoon, or, spatula mix them together.
- In a large bowl, add the browned butter and sugars. Beat with an electric mixer on medium speed until combined.
- With the mixer on low, add the egg and vanilla extract and mix until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the pecans and fold to combine.
- 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.
- Bake at 350F for 13-16 minutes, until the edges are golden brown and the middle is just slightly set.
- 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).
- Let cool on the cookie sheet for 10 minutes.
- Move to a cooling rack, or, countertop and cool.
- 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.