Introduction

These vegan pecan pie cookies combine the rich, nutty flavors of traditional pecan pie with a soft cinnamon-spiced cookie base. They’re a perfect treat for anyone craving a cozy dessert without any animal products.

The image shows two round pecan cookies stacked on a white plate with scalloped edges, resting on a wooden surface. Each cookie has two layers: the base is a thick, crumbly, light golden-brown cookie dough with a grainy texture, and the top layer is a glossy, dark caramel filling studded with large, shiny pecan pieces that add a rich, textured look. Some pecan halves and pieces are scattered around the plate and on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 sugar (for dough)
2 Tablespoons sugar (for rolling before baking)
1/4 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 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

Step 1: Make the pecan pie filling by mixing the cold water and cornstarch until a cloudy paste forms. Set aside.
Step 2: Melt 3 tablespoons vegan butter in a saucepan over low heat. Add chopped pecans, brown sugar, maple syrup, and vanilla. Stir and cook for 1-2 minutes until bubbling.
Step 3: Stir in the cornstarch slurry and continue cooking for 2-3 minutes until thick and glossy. Set aside to cool.
Step 4: For the cookie dough, cream together 1/2 cup room temperature vegan butter, 1/2 cup sugar, and 1/4 cup light brown sugar using an electric mixer until fluffy, about 2 minutes.
Step 5: Add the flax egg and vanilla paste, mixing for about 30 seconds.
Step 6: Add the flour, baking powder, cinnamon, and salt to the bowl (flour first), mixing until a thick dough forms. Continue mixing until the dough softens.
Step 7: Cover the dough bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (up to 24 hours if preferred).
Step 8: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper about 10 minutes before baking.
Step 9: Scoop 11 evenly sized dough balls, roll each between your palms, and then coat in the reserved 2 tablespoons sugar.
Step 10: Place dough balls on the tray, gently press them down, then use your thumb to create an indent and spread it larger with your fingers.
Step 11: Spoon about 1/2 tablespoon of cooled pecan filling into each indent.
Step 12: Space cookies at least 2 inches apart, bake for 12-14 minutes until edges are crisp and centers are set but still gooey.
Step 13: Let the cookies cool on the baking sheet for 5 minutes, reshaping edges if needed, then transfer to a wire rack to cool completely.
Step 14: Enjoy your homemade vegan pecan pie cookies!

Tips & Variations

Use pumpkin pie spice instead of cinnamon for a warm, seasonal twist.
Chill the dough longer for thicker cookies that spread less during baking.
Toast the pecans beforehand to enhance their flavor.
For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To reheat, warm gently in a low oven or microwave for a few seconds to soften the filling. For longer storage, freeze for up to 2 months and thaw before serving.

How to Serve

The image shows two small round pecan tart cookies stacked on a white scalloped plate placed on a wooden surface. Each tart has two layers: the bottom layer is a light brown, crumbly cookie base with a slightly rough texture, and the top layer is a glossy, caramel-like filling studded with large, dark brown glossy pecan pieces. One tart has a bite taken out of it, revealing the soft, crumbly inside of the cookie base. In the background, more tarts are seen on a bronze cooling rack with a wooden surface underneath. Scattered around are some whole and broken pecans. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flax eggs?

Yes, you can substitute one regular egg for the flax egg if you are not strictly vegan. The texture may be slightly different but still delicious.

How do I prevent the cookies from spreading too much?

Make sure the dough is well chilled before baking, and avoid adding extra moisture. Rolling the dough balls in sugar helps create a slight crust that reduces spreading as well.