High Vibe Brown Butter Bourbon Pecan Chocolate Chip Cookies

Its not quite Fall weather here in Texas, but I'm definitely still feeling all the Fall flavors!! I was craving some cookies that resembled being warm & toasty but still had some Texas flare, when I stumbled upon a recipe for Brown Butter Bourbon Pecan Chocolate Chip Cookies (say that five times in a row).



I like to keep my desserts Guilt-Free so I modified the recipe to be Refined Sugar-Free, Egg Free, & Gluten Free! Let me just say, I'm really impressed with how these turned out. They're so nice and moist, with just the right amount of sweetness without being a toothache, you get a nice hint of Bourbon at the end, and the Chocolate/Pecan combo really rounds it all out to make this the perfect Fall in Texas Cookie.





High Vibe Brown Butter Bourbon Pecan Chocolate Chip Cookies

Makes 2 Dozen Cookies


Ingredients:

  • 8 ounces butter (melted and slowly simmered until brown)

  • 2 1/3 cups Gluten Free All Purpose Flour (Bob's Red Mill)

  • 1 teaspoon Salt

  • 1 teaspoon Cinnamon

  • 1 teaspoon Baking Soda

  • 1 cup of Coconut Sugar

  • 1 teaspoons Vanilla Extract

  • 2 1/2 Tablespoons of Bourbon

  • 2 Flax Eggs (2 TB Flaxseed Meal + 5 TB water mixed and set aside for 15 mins)

  • 1 cup of Enjoy Life Vegan Semi-Sweet Chocolate Chips

  • 1 cup of toasted Chopped Pecans


Instructions:

  1. In a small sauce pot, melt butter on the stove at medium-low heat for 8-10 minutes until dark brown

  2. Meanwhile toast Pecans and chop

  3. Scrape the butter and all the browned bits into a heat proof mixing bowl

  4. Refrigerate for 1 hour until Butter is stiff

  5. Preheat oven to 350 degrees

  6. Once butter is chilled, with an electric mixer, cream butter for 2 minutes until soft and maleable

  7. Add Coconut Sugar to the Butter and cream together on Medium speed for 3 minutes until fluffy.

  8. Add Vanilla Extract & Bourbon, mix until combined

  9. Add in the Flax Eggs, mix to combine

  10. In a separate bowl, sift together all the dry ingredients

  11. Scrape down the sides of the mixing bowl

  12. On low, slowly add in the sifted Dry ingredients until almost fully combined

  13. On low, add in the chopped Pecans & Chocolate Chips & mix until just combined

  14. Cover batter with plastic wrap

  15. Refrigerate for 30 minutes

  16. Scoop out cookie onto a greased baking sheet

  17. Bake at 350 for 6 minutes

  18. Rotate and press the cookies down slightly with a flat heat proof cup

  19. Bake cookies for another 7 minutes

  20. Enjoy, ya'll!!

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