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Close-up of delicious vegan pecan pie cookies, showcasing their golden-brown tops and pecan pieces, perfect for an easy and festive fall treat.

Vegan Pecan Pie Cookies

These vegan pecan pie cookies combine the best of both worlds: a soft, chewy cookie base and a rich, gooey pecan pie filling. Perfect for fall, they are easy to make and completely plant-based, ensuring everyone can enjoy this classic flavor combination.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 18
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons vegan egg replacer, prepared according to package directions or flax egg
  • 1/2 cup chopped pecans
  • 1/4 cup vegan butter
  • 1/2 cup packed brown sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Electric mixer
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Rubber spatula

Method
 

  1. **Make the Cookie Dough:**
  2. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  3. Mix in the vegan egg replacer and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. **Prepare the Pecan Pie Filling:**
  8. In a medium saucepan, melt the vegan butter over medium heat.
  9. Stir in the brown sugar and maple syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved.
  10. Reduce the heat to low and simmer for 2-3 minutes, or until the mixture has thickened slightly.
  11. Remove from the heat and stir in the vanilla extract and salt.
  12. Add the chopped pecans to the saucepan and stir to coat them evenly with the filling mixture.
  13. **Assemble and Bake the Cookies:**
  14. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  15. Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  16. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
  17. Spoon a generous amount of pecan pie filling into the indentation of each cookie.
  18. Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
  19. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your vegan butter is softened to room temperature. Don't overmix the cookie dough to avoid tough cookies. Chilling the dough is crucial to prevent excessive spreading. Toasting the pecans before adding them to the filling enhances their nutty flavor. Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also add a pinch of cinnamon to the cookie dough or the pecan pie filling for extra flavor.