If you’re a fan of pecan pie and want a delectable vegan twist, this is the recipe for you. Vegan Pecan Pie Cookies bring together the rich, buttery taste of traditional pecan pie and the irresistible crunch of cookies. Perfect for holiday celebrations or just as an everyday treat, these cookies are not only delicious but also fully plant-based. Here’s how you can recreate this delightful recipe at home.
Ingredients Breakdown
For the Pecan Pie Filling:
- 1 Tablespoon water
- ½ Tablespoon cornstarch
- 3 Tablespoons vegan butter
- ½ cup chopped pecans
- 2 Tablespoons brown sugar
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla bean paste or vanilla extract
For the Cinnamon Cookie Dough:
- ½ cup vegan butter, room temperature
- ½ cup + 2 Tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
- ¼ 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 ½ cups + 3 Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon or pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Step-by-Step Directions
1. Make the Pecan Pie Filling:
- Prepare the cornstarch slurry by combining the water and cornstarch in a small bowl until it forms a cloudy paste. Set this aside for now.
- In a saucepan, melt the vegan butter over low heat. Once it starts bubbling, add the chopped pecans, brown sugar, maple syrup, and vanilla. Let the mixture cook for about 1-2 minutes.
- Stir in the cornstarch slurry and continue cooking over low heat for another 2-3 minutes. You’ll know it’s ready when the filling thickens and becomes glossy. Set it aside to cool while you prepare the dough.
2. Make the Cinnamon Cookie Dough:
- In a mixing bowl, cream together the vegan butter, ½ cup of sugar, and the brown sugar using an electric mixer. Beat for about 2 minutes until fluffy.
- Add the flax egg and vanilla, then mix for another 30 seconds.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon (or pumpkin pie spice), and salt. Add this dry mixture to the wet ingredients and mix until a thick dough forms.
- Chill the dough in the fridge for 30 minutes to an hour for easier handling.
3. Assemble and Bake the Cookies:
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Scoop out 11 evenly sized balls of dough. Roll each one in the 2 tablespoons of sugar set aside earlier, then arrange them on the prepared baking tray.
- Slightly flatten each ball and press down to create an indentation in the center. Fill this indentation with the cooled pecan pie filling.
- Bake the cookies for 12-14 minutes, until the edges are crisp and golden. Allow them to cool on the tray for about 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information
Per Cookie:
- Calories: 150 kcal
- Servings: Makes 11 cookies
Final Thoughts
These Vegan Pecan Pie Cookies are a creative spin on two classic desserts. They’re perfect to serve as a sweet treat for guests, and they pair wonderfully with your favorite warm beverage. The cinnamon-infused dough provides a warm flavor base, while the pecan filling adds a decadent sweetness. Enjoy baking these cookies and treat yourself to a truly delightful snack!
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Vegan Pecan Pie Cookies
- Total Time: sfer to a wire rack.
- Yield: 11 1x
Description
Imagine biting into a warm, gooey cookie that melds the rich flavors of pecan pie with the comforting spices of cinnamon—all in a vegan delight! These Vegan Pecan Pie Cookies offer a unique twist on two classic treats, combining them into one irresistible dessert. Whether you’re catering to dietary restrictions or simply seeking a new cookie adventure, these treats are sure to impress.
Ingredients
Pecan Pie Filling
1 Tablespoon water
½ Tablespoon cornstarch
3 Tablespoons vegan butter
½ cup chopped pecans
2 Tablespoons brown sugar
2 Tablespoons maple syrup
1 teaspoon vanilla bean paste or vanilla extract
Cinnamon Cookie Dough
½ cup vegan butter, room temperature
½ cup + 2 Tablespoons sugar (½ cup for dough, 2 tablespoons for rolling before baking)
¼ 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 ½ cups + 3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon or pumpkin pie spice
½ teaspoon baking powder
¼ teaspoon salt
Instructions
Make the pecan pie filling:
Make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
Melt the vegan butter in a saucepan over low heat. Once bubbling, add the chopped pecans, brown sugar, maple syrup, and vanilla. Cook for 1-2 minutes.
Add the cornstarch slurry and continue cooking over low heat for 2-3 minutes until it thickens and becomes glossy. Set aside to cool.
Make the cinnamon cookie dough:
Cream the vegan butter, ½ cup sugar, and brown sugar in a mixing bowl using an electric mixer until fluffy (about 2 minutes).
Add the flax egg and vanilla, mixing for about 30 seconds.
Combine all-purpose flour, baking powder, cinnamon, and salt, mixing until a thick dough forms.
Chill the dough in the fridge for 30 minutes to 1 hour.
Assembling & baking the cookies:
Preheat the oven to 350°F and line a baking tray with parchment paper.
Scoop 11 evenly sized cookies, roll each in sugar, and place on the baking sheet.
Press each cookie slightly, make an indent, and fill with pecan pie filling.
Bake for 12-14 minutes until edges are crisp. Let cool on the tray for 5 minutes, then transfer to a wire rack.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
Nutrition
- Calories: 150