Eggless Butter Pecan Cookies
Eggless Butter Pecan Cookies requires roughly 27 minutes from start to finish. This recipe makes 24 servings with 104 calories, 1g of protein, and 7g of fat each. For 30 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 146 foodies and cooks. A mixture of all purpose flour, butterscotch pudding mix, pecans, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Eggless Cooking. It is a good option if you're following a lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 6%. This score is improvable. Try Eggless Peanut Butter Cookies, Eggless Peanut Butter Cookies, and Flourless Eggless Peanut Butter Cookies for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1.25 cups All Purpose Flour
1 Package 3.4Oz Instant Butterscotch Pudding Mix (I Used Jello Brand Instant Pudding And Pie Mix)
1/2 cup Chopped Pecans
3/4 cup Softened Butter (I Used 1.5 Stick Smart Balance 50/50 Unsalted Butter Blend)
Equipment:
hand mixer
baking sheet
mixing bowl
oven
wire rack
Cooking instruction summary:
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.Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.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.
Step by step:
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 Information:
covered percent of daily need
