White Chocolate and Pecan Bunny Graham Cookies

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Recipe Intro From healthienut

These white chocolate pecan cookies are generously studded with white chocolate chips, pecans, and Annie’s Organic Honey Bunny Grahams, making them a delightful treat for any occasion. Simple to prepare and even easier to enjoy, these cookies will become a favorite in your baking repertoire.

Recipe Description

These vegan white chocolate pecan cookies blend crunchy, chewy, soft textures, making them the perfect sweet snack. While vegan-friendly, they can also be made using regular butter and milk. Using Annie’s Bunny Grahams adds a unique texture and taste. Pair these cookies with a glass of cold almond milk, or sandwich a scoop of dairy-free ice cream between two cookies for a special treat. Consider mixing in dried cranberries or shredded coconut for added flavor and texture.

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  • Recipe Card
Prep time 10mins (overnight rest)
Cook time 12mins
Serves or Makes: 7 large or 12 small cookies

Recipe Card

ingredients

  • 1/2 cup vegan butter, melted
  • 1/2 cup (106 grams) packed dark brown sugar
  • 1/4 cup (52 grams) granulated sugar
  • 2 tablespoons unsweetened non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 1/4 cup (174 grams) all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup white chocolate chips, plus more for topping
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 cup Annie’s Organic Honey Bunny Grahams, plus more for topping
  • Flaky sea salt (optional), for topping

Method

  • Step 1

    In a large mixing bowl, use a handheld mixer to combine the melted butter, dark brown and granulated sugar until creamy. Beat in non-dairy milk and vanilla extract.

  • Step 2

    Add the flour, cornstarch, salt, and baking soda. Combine on low speed until a soft dough forms. Fold in white chocolate chips, pecans, and Annie’s Organic Honey Bunny Grahams. Cover and refrigerate for at least 1 hour, preferably overnight.

  • Step 3

    Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  • Step 4

    Use a large cookie scoop (~5 tablespoons) to distribute dough onto a baking sheet.

  • Step 5

    Top cookies with additional white chocolate chips and bunny grahams.

  • Step 6

    Bake for 12 minutes until edges are golden brown and the middle is still soft.

  • Step 7

    Cool cookies on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Top with flaky sea salt if desired.