Print

Vegan Pecan Pie Cookies

Vegan Pecan Pie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of Vegan Pecan Pie Cookies, where the rich flavors of classic pecan pie meet the comforting texture of warm cookies. Perfect for any occasion, these treats boast a chewy cinnamon cookie base topped with a gooey pecan filling, making them an irresistible dessert for both kids and adults alike. Whether you’re hosting a holiday gathering or enjoying a cozy night in, these cookies are sure to bring smiles and warmth to your table. Plus, they’re easy to make, allowing you to impress family and friends without spending all day in the kitchen!

Ingredients

Scale
  • 1/2 cup vegan butter (room temperature)
  • 1/2 cup + 2 Tablespoons sugar (½ cup for dough, 2 Tbsp for rolling before baking)
  • 1/4 cup light brown sugar
  • 1 flax egg (1 Tablespoon ground flaxseed mixed with 3 Tablespoons water)
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups + 3 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon (or pumpkin pie spice)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Tablespoon water
  • 1/2 Tablespoon cornstarch
  • 3 Tablespoons vegan butter
  • 1/2 cup chopped pecans
  • 2 Tablespoons brown sugar
  • 2 Tablespoons maple syrup
  • 1 teaspoon vanilla bean paste (or vanilla extract)

Instructions

  1. Prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit until gel-like.
  2. In a bowl, cream together vegan butter and sugars until fluffy. Mix in the flax egg and vanilla.
  3. In another bowl, combine flour, cinnamon, baking powder, and salt. Gradually mix into the wet ingredients.
  4. For the filling, heat vegan butter in a saucepan, then stir in pecans, brown sugar, maple syrup, water, cornstarch, and vanilla until bubbly and thick.
  5. Preheat oven to 350°F (175°C). Shape cookie dough into balls and create indents for filling. Spoon filling into each indentation.
  6. Bake for 10-12 minutes or until golden around edges; cool before transferring.

Nutrition