I found this recipe in Taste of Home magazine. This recipe was submitted by one of its readers. I'm so glad that I found this recipe because these cookies are absolutely delicious. It had the "melt in your mouth" texture, which reminded me of the butter biscuits we get in bakery shops in India. I would say that these are the best cookies I have baked so far. It's not too sweet and it also has a hint of saltiness, which is the perfect combination. Also it's so easy to put together.
Recipe
Eggless Butter Pecan Cookies Recipe
A very easy recipe to bake eggless butter pecan cookies for any occasions!
Need To Convert Measurements?Check out the Baking Measurement Chart!
Ingredients
- ¾ Cup Softened Butter (I Used 1.5 Stick Smart Balance 50/50 Unsalted Butter Blend)
- 1 Package 3.4Oz Instant Butterscotch Pudding Mix (I Used Jello Brand Instant Pudding And Pie Mix)
- 1.25 Cups All Purpose Flour
- ½ Cup Chopped Pecans
Instructions
- 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.
My Notes
- Grease 2 baking/cookie sheets using the butter wrapper itself. This way the leftover butter on the wrapper is not wasted.
- The recipe does not need sugar. The cookies gets its sweetness from the sugar in the pudding mix. Once I prepared the dough, I tasted it and felt that it was not sweet enough. I was so tempted to add some sugar. But I'm really happy that I did not do it, because the cookies tasted perfect.
- The above measurement yields exactly 2 dozen cookies. I used 2 large baking sheets for each dozen and baked it one batch at a time. You can also bake both at the same time with one sheet on the middle rack and the other one on the bottom rack. If you decide to bake both batches at the same time, be sure to switch the baking sheets half way through. That is, once it's baked for 5 minutes, move the top rack sheet to the bottom and the bottom rack sheet to the top to ensure even baking.
- Using the same method, I'm also thinking of making Pistachio cookies using instant pistachio pudding mix and chopped pistachios instead of pecans.
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!
Pintoo says
first of all I love all your eggless recipes. But I am surprised to find that you use Jello products.
you are going eggless with the recipes but at the same time you are using Jello gelatin/pudding?? I am surprised because it is not vegetarian. The gelatin mostly is derived from animal carcass. Unless specified that it is derived from plants or it specifically says carageenan or agar agar. Just was curious to let you know.
Thanks Pintoo. As far as I know Jell-O pudding and Jell-O gelatin are two different products and the pudding does not have gelatin in it.
Kutin says
Hi Madhuram,
I tried your recipe today with vanilla pudding and dark chocolate chunks and instead of all purpose flour I use organic whole wheat flour. It taste really good. I love this recipe. Thanks for sharing it with all of us. 😛
You're welcome Kutin. It's great to know that whole wheat flour works too in the recipe.
Colleen says
Hi Madhuram,
I made these with salted butter; due to what I had on hand. They tasted good, texture was nice also. Added a bit of brown sugar to even out the salted butter. They reminded me of salted camels. Might add some chocolates next time to sweeten them a bit with the salted butter.
Thanks for giving it a try Colleen. Sure salt and sweet is a pretty good combination.
Sonia says
Can you use Walnuts instead of pecan for these cookies?
Yes you can Sonia.
Sonaly says
Hi Madhuram,
I made the pistachio version of the cookies you suggested and the cookies were amazing. My picky mother even loved them. I didn't have enough pistachios so i used some walnuts and almonds... worked out really well.... Thanks for the recipe... My mom asks me to make them all the time now!!!
Thanks for the feedback Sonaly. But picky mother? I guess it's payback time!
Sumi says
Hey Madhuram,
Its Sumi again, I had used the salted butter by mistake earlier, well, here is an update:
I tried this recipe again with the unsalted butter this time and with the pistachio flavor (I used almonds instead of pecans) and added some elaichi to it. Genereal consensus among my buddies was that they loved the salty butter pecan ones better, some even told me to stick to the original recipe and quit messing with it! So, thanks again for the great recipe!
Sumi glad to know that there are takers for both the versions!
Sumi says
Hi Madhuram, I found your website a couple of days ago and tried this recipe, it looked great, so tried it out for a party the other day, unfortunately used salted butter by mistake, but it still turned out great, a bit salty, a bit sweet but totally awesome, thansk again for this!
Sumi
Ouch! Sumi, I'm really glad that it you liked it anyway.
renae says
I made these yesterday but all I had on hand was plain vanilla flavored pudding mix (not french vanilla). I made mine with 1/2 cup of mini choc chips. I thought they were great but only could get one of my boys to eat them. I wonder if I used french vanilla if they'd be a bit more flavorful? Do you have any idea what the nutritional information on these are? I love the fact that the only sugar comes from the pudding mix.
Hi Renae, thanks for trying the recipe. We can never predict kids. I don't think it's because of the regular vanilla that he didn't like it. I'm not sure about the nutrition info, will try to find it.
Kawa says
Is it possible to use this recipe with sugar free pudding?
You are talking about pudding mix with artificial sweeteners right? I think it will work.
Usha says
Hi Madhuram, I tried these cookies some time back and just loved them...I just posted it in my blog...thanks for sharing this wonderful recipe 🙂
Thanks Usha. Will check it out. I too have to post your Oats Idli. Will get to it soon.
Angela says
I also added 1/2 tsp of baking soda and baking powder... that made everything much better... now to go out and get some butterscotch chips... nummy.
Angela says
This is a great site! I am using 4 pudding cups because I didn't have instant pudding and 1 stick butter plus a bit of sugar. My son is having a blast with this and so am I!
4 cups of pudding was a bit much so I tried 2 1/4 cups flour and add 1 cup milk, I also added a bit of salt because now the good flavor is going away. 🙄
I give up...LOL... it is dry on the outside but pudding like on the inside... not sure how to fix that... next time I will try your recipe... I bet it was a lot better!!!!!!!!!
I wish you had tried the cookies with the instant pudding mix. You would love it.
Madhuram says
Banu, thank you very much for your kind words. We loved the cookies too. Be sure to store it an airtight container, because it looses is crispness.
Banu says
Hi Madhu,
I came across your blog when I was looking for eggless recipes and was glad to have found an marvelous blog. I tried out the butter Pecan cookies and they came out very good as you have mentioned. My son loved it and could'nt stop eating them. Thank you for an wonderful recipe which takes us back to the bakeries in India. 🙂
Madhuram says
Jujubs, Pavani a warm welcome to both of you. I'll be sure to check out your blogs too. I was on a short break.
Miguel, welcome to my blog.
Thank you very much dear blogging buddies. I'm/was on a short break. Will be visting your blogs very soon.