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