Eggless Butter Pecan Cookies

Vegetarian
Eggless Butter Pecan Cookies
27 min.
24
105kcal

Suggestions


Indulge in the delightful flavors of Eggless Butter Pecan Cookies, a treat that beautifully balances buttery richness with the nutty crunch of pecans. Perfect for those who are vegetarian or simply looking to enjoy a scrumptious dessert without the use of eggs, these cookies are sure to please everyone at the table. In just 27 minutes, you'll be able to whip up a batch of 24 heavenly cookies that pack just 105 calories each, making them a guilt-free indulgence for any occasion!

The secret to their irresistible flavor lies in the unique addition of butterscotch pudding mix, which not only enhances sweetness but also contributes to a soft, chewy texture. With a simple mix of all-purpose flour, softened butter, and chopped pecans, you'll find that this recipe is not only easy to make but also gives you a chance to customize it further by adding your favorite ingredients, such as chocolate chips or a pinch of cinnamon.

Imagine the aroma of freshly baked cookies wafting through your kitchen, enticing everyone around. These Eggless Butter Pecan Cookies are perfect for holiday gatherings, festive celebrations, or simply an everyday treat. Gather your ingredients, fire up your oven, and get ready to enjoy the blissful experience of baking cookies that are both delectable and simple to make!

Ingredients

  • 1.3 cups all purpose flour 
  • Package butterscotch pudding mix instant (I Used Jello Brand Pudding And Pie Mix)
  • 0.5 cup pecans chopped
  • 0.8 cup butter unsalted softened (I Used 1.5 Stick Smart Balance)

Equipment

  • baking sheet
  • oven
  • mixing bowl
  • wire rack
  • hand mixer

Directions

  1. Preheat oven at 375F for 15 minutes.In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.Gradually beat in flour.Fold in pecans.Grease a tablespoon with non stick cooking spray.Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.Flatten the dough using your fingers.
  2. Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
  3. Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.

Nutrition Facts

Calories105kcal
Protein3.56%
Fat62.74%
Carbs33.7%

Properties

Glycemic Index
3.54
Glycemic Load
3.6
Inflammation Score
-2
Nutrition Score
1.7521739076499%

Flavonoids

Cyanidin
0.24mg
Delphinidin
0.17mg
Catechin
0.16mg
Epigallocatechin
0.13mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.05mg

Nutrients percent of daily need

Calories:105.41kcal
5.27%
Fat:7.47g
11.49%
Saturated Fat:3.8g
23.74%
Carbohydrates:9.03g
3.01%
Net Carbohydrates:8.61g
3.13%
Sugar:3.29g
3.65%
Cholesterol:15.25mg
5.08%
Sodium:26.31mg
1.14%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.95g
1.91%
Manganese:0.15mg
7.36%
Vitamin B1:0.07mg
4.43%
Vitamin A:178.54IU
3.57%
Selenium:2.4µg
3.43%
Folate:12.63µg
3.16%
Vitamin B2:0.04mg
2.24%
Vitamin B3:0.41mg
2.07%
Iron:0.36mg
2.02%
Copper:0.04mg
1.93%
Fiber:0.42g
1.67%
Phosphorus:15.1mg
1.51%
Vitamin E:0.2mg
1.34%
Magnesium:4.32mg
1.08%
Zinc:0.16mg
1.04%