Try this no-butter pecan sandies cookie recipe. I substitute safflower oil for the butter in these pecan sandies, and also toast my pecans before chopping the nuts up to add into the cookie dough. Most pecan sandies recipes call for lots of butter, but I find this recipe works very well with just oil.
Ingredients for Pecan Sandies
1 EGG beaten
½ cup SAFFLOWER OIL
2 tsp VANILLA EXTRACT
1 cup SUGAR
2 cups ALL PURPOSE FLOUR
1 cup chopped PECANS
How to Make No-Butter Pecan Sandies
- Preheat oven to 350 degrees Fahrenheit.
- Lightly toast pecans. This will only take about 5 minutes. Watch the nuts carefully because they will quickly overcook. Once nuts cool, then chop.
- In a large bowl, whisk 1 egg and then add in the sugar, oil, and vanilla extract and mix well.
- Fold in the flour and chopped pecans.
- Using your hands, mold tablespoon sizes of batter into cookie shapes; be sure to make the cookies an even thickness.
- Place cookies on parchment paper on a baking sheet and bake in the oven for 15-20 minutes. Check current prices for parchment paper on Amazon.
- Remove cookies from the oven and transfer to a cooling rack.
I’ve made these no-butter cookies with canola oil and safflower oil, and I prefer the safflower oil. You can check the current price for safflower oil on Amazon. Sunflower oil is another good low-fat oil that tastes great in baking as well, but it’s pricier.
For another cookie recipe, try these easy brown sugar and oatmeal bar cookies.
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Thanks for Trying Our Butter Pecan Cookie Recipe
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