Vegan Pecan Pie Cookies

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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