Easy Vegan Pecan Pie Cookies Recipe: Irresistible Sweet Bites

Crafting delectable vegan pecan pie cookies brings pure joy to my kitchen adventures.

Sweet aromas instantly fill the space with warmth and comfort.

Nutty pecans dance alongside rich, caramelized flavors that remind me of cherished family gatherings.

Baking these delightful treats connects us to nostalgic memories of shared moments.

Crisp edges and soft centers create a perfect texture symphony.

Delicate yet robust, these cookies promise to surprise and delight anyone who tastes them.

Come join me in this sweet culinary journey that celebrates plant-based creativity.

Vegan Pecan Pie Cookies for Plant-Based Cravings

• Quick Kitchen Magic: Whip up these vegan pecan pie cookies with minimal cooking skills, perfect for bakers of all experience levels.
• Crowd-Pleasing Comfort: Combine the classic flavors of pecan pie with the irresistible format of a cookie, creating a dessert that appeals to everyone from kids to adults.
• Flexible Treat Option: Enjoy these cookies warm right out of the oven or store them for later, making them ideal for spontaneous gatherings, potlucks, or sweet midnight snacks.
• Allergy-Friendly Delight: Craft a completely vegan dessert that doesn't compromise on taste, allowing more people with dietary restrictions to enjoy a delicious sweet treat.

Vegan Pecan Pie Cookie Ingredients You Should Try

• Vegan Butter: Provides richness and helps create a tender cookie texture.
• Sugar, Brown Sugar: Adds sweetness and helps with cookie caramelization.
• Flour: Serves as the primary structure for the cookie dough.

• Flax Egg: Acts as a vegan egg replacement to bind the ingredients together.
• Cornstarch: Helps thicken the pecan filling and provide a smooth consistency.

• Pecans, Maple Syrup, Vanilla Extract: Create a classic pecan pie flavor profile for the cookie filling.
• Cinnamon: Adds warmth and depth to the cookie's overall taste.
• Baking Powder: Helps the cookies rise and become light and soft.
• Salt: Enhances the sweetness and balances the overall flavor.

Baking Instructions for Vegan Pecan Pie Cookies

Step 1: Whip Up Cornstarch Slurry

In a small container, combine water and cornstarch until completely smooth and no lumps remain.

Step 2: Craft Delectable Filling

Melt vegan butter in a saucepan over gentle heat.

• Pecans
• Brown sugar
• Maple syrup
• Vanilla extract

Stir ingredients together for 1-2 minutes to develop rich flavors.

Step 3: Transform Filling Texture

Pour cornstarch slurry into saucepan and cook for 2-3 minutes.

Watch the mixture become glossy and thicken.

Remove from heat and let cool completely.

Step 4: Cream Butter And Sugars

Using an electric mixer, whip vegan butter with sugar and brown sugar until light and fluffy, approximately 2 minutes.

Step 5: Combine Wet And Dry Components

Incorporate flax egg and vanilla extract into butter mixture.

• Flour
• Cinnamon
• Baking powder
• Salt

Mix until a sturdy dough forms.

Step 6: Chill Dough

Refrigerate dough for 30-60 minutes to enhance flavor and texture.

Step 7: Warm The Oven

Set oven to 350F (175C).

Line baking sheet with parchment paper.

Step 8: Shape Cookie Bases

Scoop dough into 10-12 spheres.

Roll each ball in sugar.

Place on prepared tray and gently flatten.

Create small indentation in center of each cookie.

Step 9: Fill Cookie Centers

Spoon approximately half tablespoon of pecan filling into each cookie’s center.

Space cookies 2 inches apart.

Step 10: Bake To Perfection

Bake for 12-14 minutes until edges crisp and centers remain soft.

Step 11: Cool And Serve

Allow cookies to rest on tray for 5 minutes.

Transfer to wire rack.

Enjoy warm or store for later indulgence.

Pro Tips for Chewy Vegan Pecan Pie Cookies

• Whisk cornstarch and water thoroughly to avoid lumps, ensuring a smooth thickening agent for the pecan filling.
• Stir pecan mixture constantly while cooking to prevent burning and achieve a glossy, even texture that coats pecans perfectly.
• Refrigerate dough for at least 30 minutes to help cookies maintain shape and develop richer flavor during baking.
• Use the back of a teaspoon or your thumb to create a gentle, even center depression for consistent filling distribution.
• Allow cookies to rest on the baking tray for 5 minutes before transferring, which helps them set and prevents breaking.

Fun Variations for Vegan Pecan Pie Cookie Lovers

• Gluten-Free Pecan Pie Cookies: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the same rich, nutty flavor.
• Nut-Free Alternative: Swap pecans with sunflower seeds or pumpkin seeds to accommodate nut allergies while preserving the classic cookie texture.
• Reduced Sugar Option: Use monk fruit sweetener or stevia instead of brown sugar for a lower-calorie, diabetic-friendly cookie that still delivers sweet pecan goodness.
• Chocolate Drizzle Upgrade: Melt dark vegan chocolate and drizzle over cooled cookies for an extra decadent touch that complements the caramel-like pecan filling.

Serving Vegan Pecan Pie Cookies at Gatherings

• Pie Plate Party: Serve these cookies on a decorative pie-shaped platter for a whimsical dessert presentation that highlights their pecan pie inspiration.
• Festive Holiday Gifting: Package cookies in clear gift bags tied with rustic twine or holiday ribbon, perfect for sharing homemade treats with friends and family during seasonal celebrations.
• Coffee Companion Pairing: Serve warm cookies alongside a steaming mug of cinnamon coffee or creamy chai latte, allowing the spiced flavors to complement each other beautifully.
• Ice Cream Sandwich Twist: Create delightful dessert sandwiches by placing a small scoop of vegan vanilla ice cream between two cooled cookies for an extra indulgent treat.

How to Store Vegan Pecan Pie Cookies Fresh

• Transfer cooled cookies to an airtight container, placing parchment paper between layers to prevent sticking. Keep refrigerated for up to 5 days.
• Wrap individual cookies in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months without losing flavor or texture.
• Store in a sealed container at room temperature for 2-3 days, ensuring they remain in a cool, dry spot away from direct sunlight.
• Warm cookies gently in a preheated oven at 300F for 3-4 minutes, or microwave for 10-15 seconds to restore their soft, fresh-baked texture.

FAQs

• Are these cookies gluten-free?

No, the recipe uses regular flour. To make them gluten-free, you can substitute the flour with a gluten-free all-purpose flour blend.

• Can I use regular eggs instead of a flax egg?

Yes, you can replace the flax egg with a traditional egg if you’re not following a vegan diet. The texture might slightly change, but the cookies will still be delicious.

• How do I know when the cookies are perfectly baked?

Look for crisp edges and soft centers. The cookies should be slightly golden around the edges but still have a soft, slightly underbaked appearance in the middle.

Vegan Pecan Pie Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 16 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delightful Pecan Pie Cookies blend classic Southern comfort with modern vegan baking magic, creating irresistible bite-sized treats. Crisp edges, gooey centers, and rich maple-caramel notes invite you to savor each delectable morsel of plant-based indulgence.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1/2 cup vegan butter, room temperature
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 cup chopped pecans

Binding and Liquid Ingredients:

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 1 tablespoon water
• 1/2 tablespoon cornstarch
• 3 tablespoons vegan butter, melted

Flavor and Spice Ingredients:

• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar (for rolling)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk cornstarch with water in a small bowl to form a smooth, lump-free slurry.
2. Melt vegan butter in a saucepan over low heat, then incorporate pecans, brown sugar, maple syrup, and vanilla. Gently stir for 1-2 minutes until ingredients are well combined.
3. Pour cornstarch slurry into the saucepan, cooking for 2-3 minutes until the mixture transforms into a glossy, thickened consistency. Remove from heat and let cool completely.
4. Using an electric mixer, cream vegan butter with granulated and brown sugars until light and fluffy, approximately 2 minutes.
5. Incorporate flax egg and vanilla extract into the butter mixture. Gradually fold in flour, cinnamon, baking powder, and salt, blending until a cohesive dough forms.
6. Refrigerate dough for 30-60 minutes to enhance flavor and improve texture.
7. Heat oven to 350F (175C) and line a baking sheet with parchment paper.
8. Shape dough into 10-12 uniform balls, roll in sugar, and arrange on prepared baking sheet. Gently flatten each ball and create a central indentation.
9. Carefully spoon approximately 1/2 tablespoon of pecan filling into each cookie’s center, maintaining adequate spacing between cookies.
10. Bake for 12-14 minutes, achieving crisp edges while maintaining soft centers.
11. Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling. Enjoy warm or store for later consumption.

Notes

• Use fresh, high-quality pecans for the most robust flavor and texture in your cookies.
• Ensure the cornstarch slurry is completely smooth to prevent lumps in the filling.
• Chill the dough thoroughly to prevent spreading and maintain the cookie’s shape during baking.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour.

• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 164
• Sugar: 14 g
• Sodium: 38 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg