Cinnamon Pecan Cookies (Dairy Free!)

Gimme all the pecan things! I have had the biggest craving for pecans lately. (You can find my pecan butter recipe here!) And what better way to enjoy pecans than in a cookie? I chopped up 2 cups of pecans and loaded them into my dairy free dough. But the cookies still needed one more layer of flavor… Cinnamon!

I mentioned above that I used a dairy free dough. You can absolutely use butter in the recipe if you would like, but if you’re going for a dairy free option then Nutiva butter flavored coconut oil is the best substitute! The cookies are soft and fluffy and let’s not forget the delicious added crunch from the pecans!

The recipe is simple, quick, and flexible! Once the dough is made, it needs to chill in the fridge for about 30 minutes. But the dough can also be kept in the fridge for up to 24 hours if need be! Just take it out about 30 minutes before baking to let the dough slightly soften again. I love taking these cookies to church luncheons, cookouts, or as gifts for friends and family!

You need these cinnamon pecan cookies in your life!

Ingredients:

• 2 cups +2 tbsp flour
• 2 tsps cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3/4 cup melted and cooled coconut oil ( @nutiva butter coconut oil is my favorite)
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla
• 2 eggs
• 2 cups pecans, roughly chopped

Directions:

Preheat oven to 350 and line baking sheets with parchment paper.

In a medium bowl, combine dry ingredients and set aside. In a large bowl, beat together coconut oil and sugars. Add in eggs and vanilla. Slowly add in dry ingredients and mix until combined. Fold in pecans. Cover and refrigerate for at least 30 minutes. Roll dough into 1 inch balls or use a cookie scoop and place dough balls about 2 inches apart. Bake for 8 to 10 minutes until edges are JUST golden brown.

Enjoy!