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These Eggless Butter Pecan Cookies are toasty, nutty, soft in the center, and totally delicious! Super easy to make and NO chilling needed.

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Eggless Butter Pecan Cookies over a slate surface with a little bowl with chopped pecan in the background

WHY EVERYONE LOVE THESE EGG-FREE BUTTER PECAN COOKIES

These Eggless Butter Pecan Cookies are crunch, soft, chewy, and buttery! They are bursting with the butter and roasted pecans flavor.

Like all my recipes, these insanely delicious cookies do not have eggs. Requires only simple ingredients and are very easy to make. Also, they can be frozen for later use.

These cookies taste like holidays and I guarantee they’ll disappear in a flash! They are perfect for an office party, cookie swaps, or family get-together.

Let’s get baking!

overhead view of Eggless Butter Pecan Cookies over a black plate

INGREDIENTS YOU’LL NEED

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Pecans
Unsalted butter – You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
Cornstarch
Baking powder – Make sure they’re not expired
Kosher salt
Ground cinnamon
Granulated sugar – Also known as caster sugar.
Brown sugar – For this recipe I prefer light brown sugar.
Cream cheese – Use full-fat vertion.
Pure vanilla extract

Eggless Butter Pecan Cookies stack over a slate surface

STEP BY STEP RECIPE PHOTO TUTORIAL

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

You’re going to start roasting the pecans for a few minutes in the oven.
Mix dry ingredients in a medium mixing bowl.
Cream your butter and sugars until pale in color. Make sure the butter is softened. That’s the key to make your cookies fluffy. Then add cream cheese (to substitute the eggs) and vanilla.
Add the flour mixture Mix until just combine.
Stir in pecans. Do not over mix.
Scoop out rounds of dough onto the prepared sheet.
Bake and enjoy!!!

Eggless Butter Pecan Cookies Step By Step 1

Eggless Butter Pecan Cookies Step By Step 2

TIPS TO MAKE THE BEST EGGLESS BUTTER PECAN COOKIES

This eggless butter pecan cookies recipe is very straightforward, however, here are a few tips I would like to share!

Soften butter. If you are planning on making these, take the butter out of the fridge ahead of time so it’s ready to go when you need it!

Measure the flour correctly. The best way is to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. It’s always best to use a scale to measure out your ingredients.

Add a little or as many pecans as you like, I tested the recipe with different amounts and 1 cup is the right quantity in my opinion. Also, you can substitute pecans for pistachios, almonds, hazelnuts, and add some dried fruit such as raisins, cranberries, apricots, etc.

Don’t care too much about the baking time! The reason for this is that every oven is different, so the cookies are done when the edges are set and lightly browned. These cookies will not look totally done when you pull them out of the oven, and that is GOOD.

VARIATION YOU CAN APPLY TO THIS RECIPE

You can substitute pecans for pistachios, almonds, hazelnuts, and also add some dried fruit such as raisins, cranberries, apricots, etc.

STORING & FREEZING INSTRUCTIONS

STORE EGGLESS BUTTER PECAN COOKIES

Store cookies in an airtight container for up to 5 days at room temperature.

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FREEZE EGGLESS BUTTER PECAN COOKIES DOUGH

You can freeze this cookie dough for up to 3 months. Just roll them into balls, and freeze. When you want a freshly baked cookie, remove the dough balls from the freezer and bake. You don’t have to defrost them, just add a few minutes to the baking time.