Angie’s Pecan Cookies: The Best Little Pecan Cookie in Town
Introduction
If you have a passion for all things pecan, prepare to be enchanted by the toasted pecan delight of Angie’s Pecan Cookies. This is my all-time favorite cookie recipe—without a doubt—a true case of love at first bite.
Years ago, my lifelong best friend, Angie, gifted me these cookies at Christmas, knowing our shared love of pecans. One bite was all it took. She later shared the recipe with me, and now I’m delighted to share it with you. You’re in for a very special treat.
Some recipes are good.
Some are memorable.
And a rare few deserve their own spotlight.
Toasted Pecans: The Heart of Angie’s Pecan Cookie
Imagine chopped pecans spread across a baking pan, surrounded by brown sugar and beaten egg whites. As they bake, the pecans toast deeply while a light, crisp shell forms around each mound.
The result is a decadent pecan cookie bursting with rich, nutty flavor. Warm, sweet, and deeply toasted—every bite is a celebration of pecans.
Cooking and Baking with Pecans is my guide to using pecans in your favorite savory dishes and baked foods.
What Makes Angie’s Pecan Cookies Different?
I love cookies of all kinds, but this one always surprises me—especially when you notice there are just three tablespoons of flour in the entire recipe.
Many pecan cookies use pecans sparingly. They’re good, even satisfying, but they don’t fully deliver. This cookie does. Pecans aren’t an accent here—they’re the main event.
If you’re a pecan lover, this truly is your cookie.
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Why This Recipe Works
Here’s the short of it:
- A generous pecan presence in every bite
- No fussy techniques — simple and approachable
- Barely a dough, yet it bakes up consistently.
- Because the pecans are in direct contact with the baking sheet, they toast as the cookies bake, creating deep flavor without any extra steps.
Angie’s Pecan Cookie Ingredient Spotlight
- Pecans – and plenty of them. This recipe uses 4 cups of chopped pecans. A nut chopper or food processor makes quick work of it.
- Egg Whites – from three large eggs, providing structure and that delicate crisp exterior.
- Brown Sugar & Granulated Sugar – for sweetness and depth.
- Self-Rising Flour – just three tablespoons, enough to hold everything together without dulling the pecans.
- Vanilla Extract – a simple touch that rounds out the flavor.
No Butter? Yes — That’s Right. No Butter
Did you notice there’s no butter in this recipe? That’s not a mistake.
These cookies rely entirely on the natural richness of pecans for flavor and texture. And honestly, you won’t miss the butter at all.
Angie’s Pecan Cookie Recipe: The Best Little Pecan Cookie in Town
This is the kind of recipe that looks simple on paper but delivers something truly special once it comes out of the oven. With toasted pecans taking center stage and just enough structure to hold everything together, Angie’s Pecan Cookies are all about letting real ingredients shine. If you love rich, nutty flavor and cookies that feel a little bit nostalgic and a whole lot memorable, you’re going to enjoy baking this one.
Ready to bake a cookie that’s packed with toasted pecans and unforgettable flavor? Let’s head to the recipe card and make Angie’s Pecan Cookies together.
Angie’s Pecan Cookies
Equipment
- 1 spatula
Ingredients
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs ( separated)
- 3 Tbsp self-rising flour
- 4 cups pecans (chopped)
- 1 tsp vanilla extract
Instructions
- Beat egg whites until stiff peaks form.,
- Gradually add the brown sugar and granulated sugar. Beat just till blended well.
- Add 3 tablespoons of self-rising flour and mix slowly to combine.
- Add 1 tsp vanilla extract mixing slowly.
- Add 4 cups of finely chopped pecans and slowly mix to thoroughly combine.
- Drop a spoonful onto a lightly greased cookie sheet or onto parchment paper. Since the recipe uses very little flour and no butter, the cookies will not spread much when baking. As you drop the mixture onto the cookie sheet, use a spoon to shape and spread it out into a more uniform cookie size.
- Place in a 350℉ oven and bake for 12-15 minutes. Cookies should be lightly browned around the edges and not sticky on top. Do not overbake.
- When the cookies are finished baking, remove them from the oven and let them cool on a rack. Serve when cool or store in an airtight container.
If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.”
Notes
Nutrition
Baking Tips for Cookie Success
Before you start baking, take a moment to review these simple tips to ensure your pecan cookies bake up perfectly every time.
- Measure your chopped pecans accurately.
- Beat the egg whites to stiff peaks.
- Avoid overbaking — this is the most important tip.
Bake them just until set, and you’ll be rewarded with crisp edges, tender centers, and beautifully toasted pecans.
Angie’s Pecan Cookie Is Made for Sharing
I’ve cooked and baked for many years, yet I wasn’t introduced to this cookie until about seven years ago—when my best friend Angie first shared them with me as a baked gift, and later as the recipe itself.
These cookies are meant to be shared. They’re the kind you’re proud to give and happy to be known for.
Perfect for:
- Christmas tins
- Neighbor drop-offs
- Family gatherings
- Housewarmings
- Cookie swaps
- Or simply enjoying one with a cup of coffee.
Conclusion
If you love cookies and the rich, comforting flavor of pecans, I invite you to bake Angie’s Pecan Cookies. They’re easy to make, deeply satisfying, and wonderfully memorable.
Food brings us together. Cooking with love creates lasting memories. And when someone takes the time to make you a gift of food, it becomes something you cherish long after the last bite.
It’s time to bake some Angie’s Pecan Cookies. Start chopping those pecans.
“Food is symbolic of love when words are inadequate.”
— Alan D. Wolfelt
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