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Vegan pecan pie cookies, a delicious and easy holiday treat, are displayed in a tempting close-up, showcasing their golden-brown color and pecan topping.

Vegan Pecan Pie Cookies

These Vegan Pecan Pie Cookies offer the comforting flavors of classic pecan pie in a delightful, handheld treat. This recipe achieves a perfect balance of chewy cookie and gooey, pecan-studded filling, all without eggs or dairy. Enjoy a plant-based twist on a traditional favorite!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 1 stick
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons applesauce or 1 flax egg: 1 tbsp flaxseed meal + 3 tbsp water, mixed and set aside for 5 minutes
  • ½ cup vegan butter
  • ½ cup packed brown sugar
  • ¼ cup corn syrup or maple syrup/agave for a vegan alternative
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups chopped pecans

Equipment

  • Mixing bowls (medium and large)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop (optional)
  • Whisk
  • Medium saucepan
  • Spatula or wooden spoon
  • Wire rack

Method
 

  1. Prepare the Cookie Base: In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a separate large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the vanilla extract and applesauce (or flax egg).
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Prepare the Pecan Pie Filling: In a medium saucepan, melt the vegan butter over medium heat.
  6. Stir in the brown sugar, corn syrup (or alternative), flour, vanilla extract, and salt. Bring to a simmer, stirring constantly, until the mixture thickens slightly, about 2-3 minutes.
  7. Remove from heat and stir in the chopped pecans.
  8. Assemble the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  10. Use your thumb or the back of a spoon to create a well in the center of each cookie.
  11. Spoon the pecan pie filling into the wells of the cookies, filling them generously.
  12. Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the filling is bubbly.
  13. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. Enjoy!

Notes

For best results, use a high-quality vegan butter stick rather than a spread. Ensure the vegan butter is softened but not melted before creaming with the sugars. Toasting the pecans before adding them to the filling will enhance their nutty flavor. Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 2 months. Let them thaw completely before serving.