Print

Vegan Pecan Pie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of fall with these Vegan Pecan Pie Cookies, a delightful twist on the classic pecan pie. These soft and chewy cookies are filled with a gooey, homemade pecan pie filling, making them perfect for cozy gatherings or quiet afternoons with your favorite beverage. The warm notes of cinnamon combined with the rich crunch of pecans create an irresistible treat that everyone will love. Easy to prepare and entirely plant-based, these cookies are sure to become a staple in your dessert repertoire. Whether you’re serving them at a holiday celebration or enjoying them solo, each bite of these Vegan Pecan Pie Cookies is pure bliss!

Ingredients

Scale
  • 1/2 cup chopped pecans
  • 3 tablespoons vegan butter
  • 1/2 cup + 2 tablespoons sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 1/2 cups + 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 Tablespoon cornstarch
  • 2 Tablespoons brown sugar
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1/4 cup light brown sugar
  • 1/2 cup vegan butter (room temperature)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon water

Instructions

  1. Prepare the flax egg by mixing ground flaxseed with water and letting it sit for five minutes.
  2. In a large bowl, cream together room temperature vegan butter and sugars. Add the flax egg and vanilla paste, mixing well.
  3. In another bowl, whisk together flour, cinnamon, baking powder, and salt. Gradually combine the dry ingredients into the wet mixture until fully blended.
  4. In a saucepan over low heat, melt vegan butter and stir in pecans, brown sugar, maple syrup, cornstarch mixed with water, and vanilla until thickened.
  5. Preheat oven to 350°F (175°C). Roll cookie dough into balls, flatten slightly on a lined baking sheet, and create an indent for the filling. Spoon in the pecan mixture.
  6. Bake for 15-18 minutes until edges are golden; cool before transferring to a wire rack.

Nutrition