These grain-free peanut butter pecan blondie cookies are a resplendent cross between peanut butter cookies and blondie bars. A maple-sweetened, almond and peanut buttery base brings together the perfect balance of chocolate chunks and pecans for this crowd-pleasing recipe.
This is THE cookie recipe I make for parties, house guests, and sometimes just because. There’s something decadent about these rustic gems that makes them quickly disappear.
Like most drop cookies, they come together quickly and make the house smell so good! This vegan butter pecan cookie is one you’ll crave and easily make again and again.
Vegan butter lends a richness that brings the maple and pecan flavors to life. The almond extract makes the peanut butter somehow more peanut buttery. You’re welcome to swap the almond extract for vanilla too!
This cookie recipe can also be made into bars for a more conventional blondie. The cookies are easier to serve, but I think the bars might be my new favorite. See recipe Notes** for details.
Interested in trying more vegan butter pecan recipes? These butter tarts, are like miniature pecan pies and amazing! There are also heaps of peanut buttery recipes here, but my favorite is this chocolate peanut butter fudge because chocolate and peanut butter were made for each other.
PrintPeanut Butter Pecan Blondie Cookies
These grain-free peanut butter pecan blondie cookies are a resplendent cross between peanut butter cookies and blondie bars. A maple-sweetened, almond and peanut buttery base brings together the perfect balance of chocolate chunks and pecans for this crowd-pleasing recipe.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: baked
- Cuisine: dessert, vegan
- Diet: Gluten Free
Ingredients
Wet:
¼ cup vegan butter
¾ cup peanut butter
½ cup maple syrup
1 Tbsp almond extract *
Dry:
2 cups blanched almond flour
½ tsp salt
½ tsp baking soda
Stir in:
1 cup chopped pecans
½ cup vegan chocolate chunks
Sprinkle on top (optional):
¼ tsp Maldon salt
Instructions
- Preheat oven to 350° F.
- Melt butter & peanut butter (either in a small saucepan over low heat or in microwaveable bowl in microwave). Remove from heat and stir in maple syrup and almond extract*.
- In a medium mixing bowl, whisk together almond flour, salt, & baking soda.
- Stir wet ingredients into dry ingredients to form a wet dough.
- Mix in chopped pecans & chocolate chunks.
- Line 2 cookie sheets with parchment. (**See Notes if you'd like to make cookie bars!)
- Scoop cookies onto parchment lined cookie sheets.
- Using a cookie scoop like this #40 (1.7 Tbsp) one makes 24 cookies.
- If you don't have a scoop, measure out:
- 1 tablespoon balls of dough (40 cookies)
- 2 tablespoon balls of dough (20 cookies)
- Gently press the back of a long-tined fork into the top of the cookie. Turn the fork 90° and press down again to make a criss-cross pattern. Sprinkle Maldon salt on top (optional).
- Bake 10-15 minutes, until cookie dough is golden. Baking times will vary depending on the kind of peanut butter used. It's best to check at 10 minutes and see if it still needs color.
- Allow cookies to cool completely before removing from pan(s) and serving. Please note they are extra crumbly when hot.
- Store in an airtight container in refrigerator up to 5 days.
Notes
*Feel free to swap with vanilla extract.
**Press the dough into a glass baking dish: we've tested consistently using a 7" x 11" rectangle and a 9.5" circular baking dish. If using a metal pan, line with parchment first - a 9" square pan should do the trick! Embellish with pecan halves and bake for 15-20 minutes until the dough is golden. Remember to cool completely before cutting and serving!
Catherine says
Peanut butter is not my go to flavor, but these are so so yummy! Thank you!
Audrey says
Great feedback. Thanks so much, Catherine. Glad you enjoyed these! :)