Description
Vegan Pecan Pie Cookies: All the gooey, nutty goodness of pecan pie packed into soft, chewy cookies — completely dairy-free and egg-free, perfect for holiday gatherings.
Ingredients
Scale
- For the cookies:
- ½ cup vegan butter, softened
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- For the filling:
- ½ cup chopped pecans
- ¼ cup brown sugar
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream vegan butter and brown sugar until fluffy. Mix in maple syrup and vanilla.
- Stir in flour, baking soda, and salt until a soft dough forms.
- Scoop dough into tablespoon-sized balls and place on the baking sheet. Flatten slightly and press your thumb into the center to make a small well.
- Mix pecans, brown sugar, maple syrup, coconut oil, and cinnamon in a small bowl. Spoon mixture into the wells of each cookie.
- Bake 10–12 minutes, until edges are set and golden. Cool on a wire rack before serving.
Notes
- Yield: about 20 cookies.
- Press the center well firmly to keep filling in place during baking.
- Store in an airtight container for up to 3-4 days; can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: Vegan Pecan Pie Cookies, vegan cookies, pecan pie cookies, dairy-free dessert, fall cookies