The scent of warm cinnamon mingling with the sweet nuttiness of pecans can transform any ordinary day into a celebration. That’s precisely the experience you’ll have with these Vegan Pecan Pie Cookies. I stumbled upon this delightful recipe while looking for a way to combine my love for traditional pecan pie with quick, bite-sized treats. What emerged is a cookie that captures the rich, buttery essence of its pie counterpart, while offering the comforting chewiness of a freshly baked cookie. Perfect for holiday gatherings or just a cozy afternoon snack, these cookies are not only irresistibly delicious but also plant-based, making them a lovely option for everyone at the table. So, roll up your sleeves and let’s create a treat that promises not just sweet satisfaction, but also a warm influx of nostalgia with every bite.
Why You’ll Adore Vegan Pecan Pie Cookies?
Irresistible flavors: The combination of warm cinnamon and sweet, crunchy pecans makes every bite a delightful experience.
Plant-based indulgence: These cookies cater to vegan diets while ensuring no one misses out on flavor.
Perfect for gatherings: Their unique twist on a classic dessert will impress friends and family at any occasion.
Easy and quick: With simple ingredients and straightforward steps, these cookies come together in no time.
Customizable choices: Feel free to add chocolate chips or swap nuts, creating your own signature treat!
Nostalgic charm: Enjoy the comforting essence of pecan pie in a convenient, handheld cookie form.
Vegan Pecan Pie Cookies Ingredients
For the Pecan Pie Filling
• Water – This forms the base for the cornstarch slurry, helping thicken your gooey filling.
• Cornstarch – A key thickening agent for the pecan filling; feel free to substitute with arrowroot powder if necessary.
• Vegan Butter – Adds richness and depth to both the filling and the dough; you can use coconut oil as a substitute in a pinch.
• Chopped Pecans – The star ingredient bringing that signature pecan flavor; walnuts can be an excellent alternative for a different twist.
• Brown Sugar – Infuses sweetness into the pecan filling; light or dark brown sugar works just as well.
• Maple Syrup – This natural sweetener enhances the filling’s flavor; if needed, agave nectar can be a good replacement.
• Vanilla Bean Paste/Extract – Delivers a lovely, aromatic flavor; pure vanilla extract will do just fine if that’s what you have.
For the Cookie Dough
• Sugar – Sweetens the cookie dough; you can choose granulated or coconut sugar according to your preference.
• Flax Egg – Acts as a binder in this vegan dough; 1/4 cup unsweetened applesauce serves as a suitable replacement if desired.
• All-Purpose Flour – The backbone of our cookie dough, providing structure; consider whole wheat flour for a heartier taste.
• Ground Cinnamon/Pumpkin Pie Spice – Adds warmth and spice to the cookies; swapping in nutmeg gives a nice alternative flavor.
• Baking Powder – This leavening agent is integral for achieving the right texture; no direct substitutes recommended.
• Salt – Enhances the flavors throughout and balances out the sweetness; opt for sea salt for an enhanced taste.
With these ingredients on hand, you’re well on your way to creating delectable Vegan Pecan Pie Cookies that are sure to delight all who try them!
How to Make Vegan Pecan Pie Cookies
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Prepare the Pecan Pie Filling:
Combine water and cornstarch in a small bowl to create a slurry; set aside. In a saucepan, melt vegan butter over low heat, then stir in chopped pecans, brown sugar, maple syrup, and vanilla. Cook for 1-2 minutes, then add the cornstarch slurry and cook until thickened, approximately 2-3 minutes. Allow the mixture to cool completely. -
Make the Cinnamon Cookie Dough:
In a mixing bowl, cream together vegan butter and sugars until fluffy, about 2 minutes. Mix in the flax egg and vanilla until fully incorporated. Gradually add in the flour, baking powder, cinnamon, and salt, mixing until a thick dough forms. Chill the dough in the refrigerator for 30 minutes to 1 hour to prevent spreading. -
Assemble and Bake the Cookies:
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Roll the chilled dough into 11 equal-sized spheres, coat each sphere in sugar, and place them on the prepared baking sheet. Make an indent in each cookie and fill with the cooled pecan pie filling. Bake for 12-14 minutes, or until the edges are crisp. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
Optional: Drizzle with vegan chocolate for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
Expert Tips for Vegan Pecan Pie Cookies
- Room Temperature Butter: Ensure the vegan butter is at room temperature; this facilitates easier mixing for a smoother dough.
- Chill the Dough: Chilling the cookie dough is crucial; it’ll help prevent the cookies from spreading too much during baking, keeping their shape.
- Indent Carefully: When pressing the cookies down, make sure the indent is deep enough to hold the pecan pie filling, but avoid over-filling to prevent spillage.
- Watch the Bake Time: Every oven is different; keep a close eye on the cookies while they bake. Look for a golden edge for the best texture.
- Nut Variations: Feel free to swap chopped pecans with walnuts in the filling for a different flavor profile in your Vegan Pecan Pie Cookies.
What to Serve with Vegan Pecan Pie Cookies?
The perfect accompaniment can elevate these delightful cookies into a feast for the senses, enticing friends and family alike.
- Herbal Tea: A warm cup of chamomile or peppermint is soothing and complements the sweet spiciness of the cookies beautifully.
- Coffee: The rich, bold flavors of coffee contrast wonderfully with the sweet, nutty cookies, making for a classic pairing.
- Vanilla Ice Cream: The creaminess and cold temperature of ice cream beautifully balances the warm flavors of the cookies, creating a delightful texture contrast.
- Fresh Berries: Ripe strawberries or blueberries add a tartness that cuts through the sweetness, creating a refreshing and vibrant dish.
- Nut Mix: A side of lightly salted mixed nuts echoes the nutty flavor of the cookies while adding crunch for an interesting textural experience.
- Dark Chocolate: A few pieces of dark chocolate can introduce a luxurious element, enhancing the cookie’s sweetness with a hint of bitterness.
- Chai Latte: The aromatic spices of a chai latte blend seamlessly with the cookies, highlighting their rich, cinnamon-infused essence.
- Almond Milk: A glass of chilled almond milk enhances the cookies’ flavor profile, adding a subtle nuttiness that resonates with the pecans.
- Coconut Whipped Cream: Light and airy, coconut whipped cream offers a dairy-free option that adds sweetness, contrasting beautifully with the nuttiness of the filling.
Storage Tips for Vegan Pecan Pie Cookies
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and delicious for snacking anytime.
- Freezer: For longer storage, freeze baked cookies in a single layer on a baking sheet, then transfer them to an airtight container or freezer bag for up to 3 months.
- Reheating: To enjoy them warm, simply reheat in the microwave for 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 5 minutes.
- Thawing: To eat frozen Vegan Pecan Pie Cookies, let them thaw in the fridge overnight or leave them at room temperature for about an hour before enjoying.
Vegan Pecan Pie Cookies Variations
Feel free to explore these delightful variations to make your Vegan Pecan Pie Cookies uniquely yours!
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Nut Swap: Replace chopped pecans with walnuts for a different flavor profile that brings a slightly bitter note.
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Chocolate Boost: Fold in dairy-free chocolate chips into the cookie dough for an indulgent treat that satisfies any chocolate lover.
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Sweet Spice: Add a pinch of nutmeg alongside cinnamon for a cozy, warm flavor that evokes holiday vibes.
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Flavored Extracts: Experiment with almond or hazelnut extracts instead of vanilla for a unique twist that surprises the taste buds.
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Oatmeal Variant: Stir in 1/2 cup of rolled oats into the dough for added texture and heartiness, making them even more satisfying.
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Gluten-Free Option: Use a gluten-free all-purpose flour as a substitute to accommodate gluten-sensitive friends without compromising taste.
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Maple Drizzle: Drizzle warm maple syrup over the cookies just before serving for an extra layer of sweetness that enriches the pecan flavor.
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Stuffed Delights: Add a small dollop of vegan cream cheese between two cookies for a mouthwatering cream-filled treat that everyone will love.
These variations allow for a personalized culinary experience, making every batch a new adventure in flavor!
Make Ahead Options
These Vegan Pecan Pie Cookies are perfect for busy home cooks looking to save time during the week! You can prepare the pecan pie filling up to 3 days in advance; simply store it in an airtight container in the refrigerator to maintain its rich flavor and prevent it from crystallizing. The cookie dough can also be made ahead and chilled for up to 24 hours—just remember to cover it tightly. When you’re ready to bake, allow the dough to sit for a few minutes at room temperature, then roll into spheres, fill with the filling, and bake as directed. By prepping these components ahead, you can enjoy fresh, delightful Vegan Pecan Pie Cookies with minimal fuss!
Vegan Pecan Pie Cookies Recipe FAQs
How do I select ripe ingredients for these cookies?
Absolutely! For the best flavor, choose fresh pecans that aren’t stale or overly dry. Look for pecans with a rich, buttery aroma and no dark spots or blemishes. Also, ensure the maple syrup is pure for optimal sweetness and quality.
How should I store my Vegan Pecan Pie Cookies?
To keep your cookies soft and delicious, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, freeze them using a flat baking sheet first, then transfer to a freezer bag or container for up to 3 months.
Can I freeze these cookies? If so, how?
Yes, you can freeze Vegan Pecan Pie Cookies! Once they’re baked and cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or a freezer bag, layered with parchment paper to avoid sticking. They’ll stay fresh for up to 3 months; just reheat in the microwave or oven when you’re ready to enjoy!
What should I do if my cookies spread too much while baking?
No worries! If your cookies are spreading too much, it may be due to the dough being too warm. Always chill the dough for at least 30 minutes before rolling it out. If they still spread, you can try adding a bit more flour to the dough next time to help maintain their shape.
Are these cookies safe for those with nut allergies?
Great question! Since the primary flavoring comes from pecans, these cookies aren’t suitable for those with nut allergies. However, you can substitute pecans with seeds, like sunflower seeds, to create a nut-free version. Just replace the chopped nuts in the filling and cookie dough to maintain a deliciously similar taste!
How can I adjust the sweetness for my Vegan Pecan Pie Cookies?
If you’d like to adjust the sweetness, you can reduce the amount of brown sugar and maple syrup by about 1-2 tablespoons each, depending on your taste preference. You can also experiment with other natural sweeteners, like coconut sugar or even a bit of stevia, to find the perfect balance for your palate.
Irresistible Vegan Pecan Pie Cookies with a Sweet Surprise
Ingredients
Equipment
Method
- Combine water and cornstarch in a small bowl to create a slurry; set aside.
- In a saucepan, melt vegan butter over low heat, then stir in chopped pecans, brown sugar, maple syrup, and vanilla. Cook for 1-2 minutes.
- Add the cornstarch slurry and cook until thickened, approximately 2-3 minutes. Allow the mixture to cool completely.
- In a mixing bowl, cream together vegan butter and sugars until fluffy, about 2 minutes.
- Mix in the flax egg and vanilla until fully incorporated.
- Gradually add in the flour, baking powder, cinnamon, and salt, mixing until a thick dough forms.
- Chill the dough in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
- Roll the chilled dough into 11 equal-sized spheres, coat each sphere in sugar, and place them on the prepared baking sheet.
- Make an indent in each cookie and fill with the cooled pecan pie filling.
- Bake for 12-14 minutes, or until the edges are crisp. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
- Optional: Drizzle with vegan chocolate for an extra touch of sweetness!