Vegan Pecan Pie Cookies
Soft cinnamon cookies filled with rich, gooey pecan pie filling. These dairy-free treats combine the best of cookies and pecan pie in one delicious bite.
Ingredients
- Pecan Pie Filling:
- 1 tablespoon water
- ½ tablespoon cornstarch
- 3 tablespoons vegan butter room temperature
- ½ cup chopped pecans roughly chopped
- 2 tablespoons brown sugar packed
- 2 tablespoons maple syrup pure preferred
- 1 teaspoon vanilla bean paste or vanilla extract
- Cinnamon Cookie Dough:
- ½ cup vegan butter room temperature
- ½ cup + 2 tablespoons sugar divided
- ¼ cup light brown sugar packed
- 1 flax egg 1 tbsp flaxseed + 3 tbsp water
- 1 teaspoon vanilla bean paste or vanilla extract
- 1½ cups + 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Make the Pecan Pie Filling:
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Heat vegan butter in a medium saucepan over medium heat until melted.
- Add chopped pecans and stir constantly for 1 minute to lightly toast.
- Add brown sugar, maple syrup, and vanilla. Stir and let bubble for 2-3 minutes.
- Add cornstarch slurry while stirring continuously. Cook 1-2 minutes until thickened and glossy.
- Remove from heat and cool completely.
- Prepare Cookie Dough:
- Cream vegan butter with ½ cup sugar for 2-3 minutes until light and fluffy.
- Add brown sugar and mix until combined.
- Mix in flax egg and vanilla until incorporated.
- In separate bowl, whisk flour, cinnamon, baking powder, and salt.
- Gradually add dry ingredients to wet mixture until just combined.
- Wrap dough and refrigerate for 30 minutes minimum.
- Assemble and Bake:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Divide dough into 10 portions and roll into balls.
- Roll each ball in remaining 2 tablespoons sugar.
- Place on baking sheets 2 inches apart. Create deep thumb indentations in centers.
- Fill each indentation with ½-1 tablespoon cooled pecan filling.
- Bake 12-15 minutes until edges are lightly golden.
- Cool on baking sheet before serving.
Notes
Chill dough for at least 30 minutes to prevent spreading
Don't overfill cookie wells to prevent overflow
Store in refrigerator for 3-4 days or freeze up to 1 month
Gluten-free flour can substitute 1:1 for all-purpose flour
Make flax egg 10 minutes before using for proper gel formation
Don't overfill cookie wells to prevent overflow
Store in refrigerator for 3-4 days or freeze up to 1 month
Gluten-free flour can substitute 1:1 for all-purpose flour
Make flax egg 10 minutes before using for proper gel formation