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Vegan Pecan Pie Cookies: 1 Amazing Recipe

Vegan Pecan Pie Cookies
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These Vegan Pecan Pie Cookies capture the rich, gooey essence of classic pecan pie in a delightful, bite-sized cookie format. Perfect for holidays or any occasion, they feature a tender cinnamon cookie base filled with a decadent pecan pie mixture, all made without butter or eggs.

Ingredients

Scale
  • For the Pecan Pie Filling:
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 6 tbsp vegan butter
  • 1 cup chopped pecans
  • 4 tbsp brown sugar
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract or paste
  • For the Cinnamon Cookie Dough:
  • 1 cup vegan butter, room temperature
  • 1 cup + 4 tbsp granulated sugar
  • 1/2 cup light brown sugar
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 2 tsp vanilla extract or paste
  • 3 1/2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Make the Pecan Filling: In a small saucepan, whisk together water and cornstarch until smooth. Add vegan butter, chopped pecans, brown sugar, maple syrup, and vanilla. Cook over medium heat, stirring constantly, for 3-4 minutes until thickened and glossy. Let cool completely.
  2. Prepare the Cookie Dough: In a large bowl, cream together room-temperature vegan butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Beat in flax eggs and vanilla until well combined.
  3. Combine Wet and Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients on low speed until just combined.
  4. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes.
  5. Preheat and Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Place the remaining 4 tbsp granulated sugar in a small bowl.
  6. Scoop, Roll, and Fill: Scoop dough into balls (about 1.5 tbsp). Roll each ball in granulated sugar. Place on baking sheets and press a well into the center of each.
  7. Fill the Cookies: Spoon about 1 teaspoon of the cooled pecan filling into the well of each cookie.
  8. Bake: Bake for 12-14 minutes, or until edges are lightly golden.
  9. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Toasting the pecans before adding them to the filling enhances their nutty flavor.
  • Ensure the vegan butter is at room temperature for the cookie dough to cream properly.
  • Do not skip the chilling step for the dough to prevent excessive spreading.
  • Cooling the filling completely is crucial to avoid melting the cookie dough.
  • Flaky sea salt can be sprinkled on top after baking for a salty-sweet finish.

Nutrition

Find it online: https://yummywords.com/vegan-pecan-pie-cookies/

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