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:

Quickview
103k Calories
0.93g Protein
7g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
103k
5%

Fat
7g
11%

  Saturated Fat
3g
24%

Carbohydrates
9g
3%

  Sugar
3g
4%

Cholesterol
15mg
5%

Sodium
26mg
1%

Get Enough Of These
Protein
0.93g
2%

Manganese
0.14mg
7%

Vitamin B1
0.07mg
4%

Vitamin A
178IU
4%

Selenium
2µg
3%

Folate
12µg
3%

Vitamin B2
0.04mg
2%

Vitamin B3
0.41mg
2%

Iron
0.36mg
2%

Copper
0.04mg
2%

Fiber
0.4g
2%

Phosphorus
14mg
1%

Vitamin E
0.2mg
1%

Magnesium
4mg
1%

covered percent of daily need
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