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–+ servings

Vegan Pecan Pie Cookies

A delightful treat that perfectly blends the flavors of classic pecan pie with the chewy texture of cookies.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 11 cookies
Calories: 362
Ingredients Method Nutrition

Ingredients
  

  • 1 Tablespoon water Helps activate the cornstarch.
  • 1/2 Tablespoon cornstarch Acts as a thickening agent in the filling.
  • 3 Tablespoons vegan butter Provides richness to the cookie filling.
  • 1/2 cup chopped pecans Adds crunch and flavor to the filling.
  • 2 Tablespoons brown sugar Sweetens the filling with a hint of molasses flavor.
  • 2 Tablespoons maple syrup Enhances sweetness and gives depth to the filling.
  • 1 teaspoon vanilla bean paste (or vanilla extract) Adds aromatic flavor to both dough and filling.
  • 1/2 cup vegan butter (room temperature) Essential for making a soft cookie dough.
  • 1/2 cup sugar Sweetens the cookie dough.
  • 2 Tablespoons sugar For rolling before baking.
  • 1/4 cup light brown sugar Provides additional moisture and flavor in the cookie dough.
  • 1 flax egg ground flaxseed mixed with water Acts as a binding agent in place of eggs.
  • 1 teaspoon vanilla bean paste (or vanilla extract) Further enhances the cookie's flavor profile.
  • 1 1/2 cups all-purpose flour The base of your cookie dough structure.
  • 1 teaspoon ground cinnamon (or pumpkin pie spice) Adds warmth and spice to your cookies.
  • 1/2 teaspoon baking powder Helps cookies rise slightly during baking.
  • 1/4 teaspoon salt Balances sweetness and enhances overall flavor.

Method
 

  1. Prepare the Flax Egg: In a small bowl, combine ground flaxseed with water to create a flax egg and set aside for about five minutes until it thickens.
  2. Make the Cookie Dough: In a mixing bowl, beat together room temperature vegan butter with white sugar and brown sugar until fluffy. Add vanilla bean paste and the prepared flax egg, mixing until well combined.
  3. Combine Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, ground cinnamon (or pumpkin pie spice), and salt until evenly blended.
  4. Mix Together Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while stirring until just combined; do not overmix.
  5. Prepare Pecan Filling: In a saucepan over medium heat, melt vegan butter then stir in chopped pecans along with brown sugar, maple syrup, cornstarch mixture, and vanilla until it reaches a gooey consistency.
  6. Assemble and Bake Cookies: Preheat your oven to 350°F (175°C). Roll cookie dough into balls then flatten slightly before placing on parchment-lined baking sheets; top each with a spoonful of pecan filling before baking for about 15-20 minutes or until edges are golden brown.

Nutrition

Serving: 1gCalories: 362kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 2gSodium: 164mgFiber: 2gSugar: 23g

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