Nutritional Info

Nutrition Facts

Serving Size 1 (27g)

Calories 142
Calories from Fat 100 (70%)
Amount Per Serving %DIV
Total Fat 11.1g 17%
Saturated Fat 2.9g 15%
Monounsaturated Fat 6.7g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 146.2mg 6%
Potassium 65.4mg 1%
Total Carbohydrate 8.1g 3%
Dietary Fiber 1.2g 5%
Sugars 2.5g
Protein 1.5g 3%

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Butterscotch Pecan Cookies

By: Bopeep
Source: vegan recipes
Recipe Description
These cookies are unbelievably chewy and caramel like. They will remind you why making eggless cookie dough is reason enough for anyone to choose an animal friendly way of life. Just make sure there is enough left to actually bake a few cookies. These are especially great straight from the fridge.
Prep time
10 min
Cook time
10 min
Ready In
20 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  non dairy butter
3/4 Cup(c)  sucanat
2 Tablespoon(T)  almond or other non dairy milk
1 Teaspoon(t)  pure vanilla extract
1/4 Teaspoon(t)  fine sea salt
1 Cup(c)  whole wheat pastry flour
2 Teaspoon(t)  constarch
1/2 Teaspoon(t)  baking powder
1/4 Cup(c)  pecans, chopped
1/2 Cup(c)  non dairy semisweet chocolate chips


Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large sized microwave safe bowl, combine the butter, Sucanat, and milk. Melt in the microwave for about 1 minute until the Sucanat starts to dissolve, stirring occasionally. Stir in the vanilla. Sift the salt, flour, cornstarch, and baking powder on top of the wet ingredients. Stir the dry ingredients into the wet. Stir in the pecans and chocolate chips, if using. Divide the dough into 12 equal portions, using about 1 heaping tablespoon of dough for each portion. Place onto the prepared baking sheet. Flatten down just a little with the palm of your hand, and leave 1 inch of space between the cookies, because they will spread some while baking. Bake for 10 minutes, or until the cookies are set. Let cool on the baking sheet.

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