Preparation Steps

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, cream together the softened butter and brown sugar using a hand or stand mixer. Beat until light and fluffy, about 2–3 minutes.
• Add the plant-based milk and vanilla extract to the bowl. Mix until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
• Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets, spacing them about 2 inches apart.
• Chill the dough before baking.
• Flatten each ball slightly with your palm to create a small indentation in the center.
• In a medium bowl, combine the chopped pecans, light corn syrup, brown sugar, melted butter, and vanilla extract. Stir until coated.
• Spoon 1–2 teaspoons of the pecan filling into the well of each cookie.
• Bake for 10–12 minutes until lightly golden. Let cool for 5 minutes before transferring to a wire rack.