Oh man, it’s only Tuesday, but I am in some serious need of COOKIES!!!

And not just any cookies, but cookies that are packed with delicious flavors that I associate with fall. Not your average pumpkin and apple (not that those are not the best!) but pecans and butterscotch and bourbon make me so happy!

Butter Bourbon Pecan Cookies- Gluten-free and Vegan from Heatherchristo.com

I know you are going “Butter flavored Crisco?!” I know. But I have been experimenting with pie crust that is not made with vegan butter, and so I wound up with butter flavored Crisco, and I have to admit: I liked it for baking quite a bit. Not saying it’s healthy, but it makes a mean baked good when you can’t eat real butter.

Butter Bourbon Pecan Cookies- Gluten-free and Vegan from Heatherchristo.com

Ok, lets also talk about the BOURBON!!! You can taste it, but just a hint! I have also tried it with a strong whiskey, and you could really taste that- it had a smoky hit at the end- all the men in my family looooved those! But bourbon is my favorite and so that is what is in these- the booze is a beautiful compliment to the pecans. BUT, You don’t have to add it- you could sub vanilla or a little extra non-dairy milk. and feel like the perfect end to a day with a glass of bourbon!

Butter Bourbon Pecan Cookies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup vegan butter or butter flavored Crisco
  • ½ cup cashew butter
  • 2 teaspoons maple extract
  • 1 teaspoon kosher salt
  • 1 ½ cups sugar
  • 2 ¼ cups bobs red mill 1:1 gluten-free flour (blue bag)
  • 2 tablespoons bourbon
  • ½ cup of full fat oat milk (or other non-dairy milk)
  • 1 cup pecan pieces
  • 1 cup butterscotch chips (dairy-free)
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet-pans with parchment or silpats.
  2. In the bowl of a standing mixer fit with a paddle attachment, combine the butter flavored Crisco, cashew butter, maple extract, kosher salt and sugar and beat until smooth. Add the gluten-free flour and combine. Add the bourbon and oat milk and combine until you have a smooth well combined cookie dough. Add the pecans and the butterscotch chips and gently mix in.
  3. Scoop the dough by the rounded spoonful onto a sheetpan and bake the cookies for 10-12 minutes. Let them cool on the sheetpan and then store in an airtight container.

Print Recipe  

Oh man, it’s only Tuesday, but I am in some serious need of COOKIES!!!

And not just any cookies, but cookies that are packed with delicious flavors that I associate with fall. Not your average pumpkin and apple (not that those are not the best!) but pecans and butterscotch and bourbon make me so happy!

Butter Bourbon Pecan Cookies- Gluten-free and Vegan from Heatherchristo.com

I know you are going “Butter flavored Crisco?!” I know. But I have been experimenting with pie crust that is not made with vegan butter, and so I wound up with butter flavored Crisco, and I have to admit: I liked it for baking quite a bit. Not saying it’s healthy, but it makes a mean baked good when you can’t eat real butter.

Butter Bourbon Pecan Cookies- Gluten-free and Vegan from Heatherchristo.com

Ok, lets also talk about the BOURBON!!! You can taste it, but just a hint! I have also tried it with a strong whiskey, and you could really taste that- it had a smoky hit at the end- all the men in my family looooved those! But bourbon is my favorite and so that is what is in these- the booze is a beautiful compliment to the pecans. BUT, You don’t have to add it- you could sub vanilla or a little extra non-dairy milk. and feel like the perfect end to a day with a glass of bourbon!

Butter Bourbon Pecan Cookies (gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ½ cup vegan butter or butter flavored Crisco
  • ½ cup cashew butter
  • 2 teaspoons maple extract
  • 1 teaspoon kosher salt
  • 1 ½ cups sugar
  • 2 ¼ cups bobs red mill 1:1 gluten-free flour (blue bag)
  • 2 tablespoons bourbon
  • ½ cup of full fat oat milk (or other non-dairy milk)
  • 1 cup pecan pieces
  • 1 cup butterscotch chips (dairy-free)
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet-pans with parchment or silpats.
  2. In the bowl of a standing mixer fit with a paddle attachment, combine the butter flavored Crisco, cashew butter, maple extract, kosher salt and sugar and beat until smooth. Add the gluten-free flour and combine. Add the bourbon and oat milk and combine until you have a smooth well combined cookie dough. Add the pecans and the butterscotch chips and gently mix in.
  3. Scoop the dough by the rounded spoonful onto a sheetpan and bake the cookies for 10-12 minutes. Let them cool on the sheetpan and then store in an airtight container.