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Vegan Pecan Pie Cookies

Vegan Pecan Pie Cookies

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Indulge in the delightful experience of Vegan Pecan Pie Cookies, where chewy cinnamon dough meets a rich, gooey pecan pie filling. These cookies are perfect for any occasion, whether you’re hosting a holiday gathering or simply craving a sweet treat. With their unique blend of flavors and textures, they promise to satisfy both vegans and non-vegans alike. Easy to make with straightforward steps and customizable to your taste, these cookies are bound to become a favorite in your dessert repertoire.

Ingredients

Scale
  • 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)
  • 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 Tbsp 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

Instructions

  1. Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water; let it thicken for 5-10 minutes.
  2. In a saucepan over low heat, combine vegan butter, water, cornstarch, brown sugar, maple syrup, and vanilla until melted. Stir in chopped pecans and cool.
  3. Cream room-temperature vegan butter with sugars until fluffy; mix in the flax egg and vanilla.
  4. Whisk flour, cinnamon, baking powder, and salt in another bowl; gradually add to the wet mixture until combined.
  5. Preheat oven to 350°F (175°C). Form dough into balls, create indentations for filling them with pecan mixture.
  6. Bake on parchment-lined sheets for 15-20 minutes until edges are golden; cool before serving.

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