Vegan Pecan Pie Cookies Recipe
If you adore the rich, nutty sweetness of classic pecan pie but crave a handheld treat, you are going to fall head over heels for these Vegan Pecan Pie Cookies. Each cookie offers a beautifully spiced dough hugging a luscious, caramelized pecan filling that melts perfectly on your tongue. This recipe captures all the comforting flavors of pecan pie in a soft, chewy cookie form that’s 100% plant-based and utterly irresistible. Trust me, once you bake a batch of Vegan Pecan Pie Cookies, they’ll quickly become your favorite go-to for cozy afternoons and festive celebrations alike.
Ingredients You’ll Need
This recipe keeps things wonderfully simple but relies on each ingredient to create a harmony of flavor, texture, and color. From the creamy dairy-free butter that adds richness, to the warming allspice and cinnamon that evoke that perfect autumn vibe, every component plays a crucial role.
- Dairy-free butter (115g, softened): Provides the creamy base for a tender, rich cookie texture.
- Caster sugar (80g plus extra): Helps create a light sweetness and is perfect for rolling the dough to add a delightful crunch.
- Light brown sugar (60g + 30g): Imparts a deeper caramel-like sweetness essential for the pecan filling and dough.
- Dairy-free milk (30ml): Adds moisture to bring the dough together smoothly without heaviness.
- All purpose/plain flour (210g): The main structure builder for the cookie dough.
- Baking powder (3/4 tsp) & bicarbonate of soda (1/4 tsp): Essential leavening agents that give the cookies their soft yet slightly puffy texture.
- Ground allspice (1 tsp) & ground cinnamon (1/2 tsp): Warm spices that give a lovely autumnal aroma and flavor twist.
- Cornflour/cornstarch (1.5 tbsp): Helps thicken the filling into that perfect, sticky caramel consistency.
- Water (1 tbsp): Used to create a smooth paste with the cornflour, ensuring no lumps in the filling.
- Dairy-free butter (40g) for the filling: Adds richness and smoothness to the pecan pie filling.
- Maple syrup (30ml plus extra for drizzle): Brings natural sweetness and that signature maple flavor complementing the pecans beautifully.
- Pecan nuts (100g, chopped): The star ingredient, adding crunch and that classic nutty taste.
- Dairy-free whipping cream (100ml): Used for topping with a light, fluffy swirl that balances the richness.
How to Make Vegan Pecan Pie Cookies
Step 1: Preparing the Cookie Dough
Start by preheating your oven to 180°C fan and lining two baking trays with greaseproof paper. In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the softened dairy-free butter, caster sugar, and light brown sugar until the mixture turns light and fluffy. This step is key — whipping incorporates air, making the dough lighter and the cookies less dense.
Step 2: Combining Wet and Dry Ingredients
Add the dairy-free milk to the creamed mixture and whip again until it’s fully incorporated. Next, sift together the flour, baking powder, bicarbonate of soda, ground allspice, and cinnamon. Slowly fold these dry ingredients into the wet mix, making sure to not overwork the dough. A gentle hand keeps the cookies tender.
Step 3: Shaping the Cookies
With spoons or an ice cream scoop, portion the dough into roughly 45-gram balls. Roll each ball generously in caster sugar—it forms a beautiful slightly crunchy outer layer once baked. Lightly flatten each dough ball and use the back of a spoon or your fingers to create a well in the center, making room for the luscious pecan pie filling later.
Step 4: Making the Pecan Pie Filling
In a small bowl, whisk cornflour and water into a smooth paste to avoid lumps. Melt the butter in a medium saucepan and add the paste along with brown sugar, maple syrup, and chopped pecans. Cook this mixture on low to medium heat for about 5 minutes, stirring gently until it thickens into a sticky, caramel-like filling. Let it cool slightly—this helps it set better in the cookie wells.
Step 5: Filling and Baking the Cookies
Carefully spoon the pecan pie filling into each cookie’s well, but not too generously—you want them to hold their shape without spilling over during baking. Arrange the cookies on your prepared trays with some space in between, as they will spread a little. Bake in the center of your preheated oven for 12 to 14 minutes until lightly golden.
Step 6: Final Touches and Decoration
While the cookies cool on the trays, whip the dairy-free cream until thick and fluffy using a stand mixer or hand whisk. Transfer it to a piping bag fitted with a star nozzle for a pretty swirl atop each cooled cookie. For an extra touch of sweetness and flair, drizzle with maple syrup and top with a whole pecan if you’re feeling fancy. These final garnishes truly turn these Vegan Pecan Pie Cookies into showstoppers!
How to Serve Vegan Pecan Pie Cookies
Garnishes
To elevate the charm of your Vegan Pecan Pie Cookies, a delicate swirl of dairy-free whipped cream adds the perfect airy contrast to the rich filling. A light drizzle of pure maple syrup enhances the natural sweetness while a single pecan nut on top makes for an inviting presentation that’s both rustic and refined.
Side Dishes
These cookies shine on their own but partner beautifully with a warm cup of chai tea or freshly brewed coffee, which cuts through the sweetness with spicy, bold notes. If you want to keep things cozy and indulgent, serve alongside a scoop of vegan vanilla ice cream for a delightful dessert pairing.
Creative Ways to Present
Arrange your Vegan Pecan Pie Cookies on a festive platter with autumn leaves or cinnamon sticks for seasonal flair. If hosting a gathering, try stacking them with little parchment paper to keep them neat. You can even gift them in a decorative box lined with parchment paper for a homemade present everyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They should remain soft and delicious for up to five days, making them perfect for making ahead of time for parties or treats throughout the week.
Freezing
You can freeze these cookies either before or after baking. For unbaked dough balls, freeze on a tray first before transferring to a sealed container or bag, then bake directly from frozen (add a few extra minutes to baking time). Baked cookies freeze beautifully as well and can be thawed at room temperature in a couple of hours.
Reheating
To enjoy your Vegan Pecan Pie Cookies warm, simply pop them in a preheated oven at 150°C for 5 minutes. This revives their soft texture and makes the pecan filling deliciously gooey again. Avoid microwaving as it can make them chewy or tough.
FAQs
Can I use other nuts besides pecans?
Absolutely! Walnuts or almonds can be great alternatives, though pecans have the classic flavor that best mimics traditional pecan pie. Just chop your nuts to similar sizes for even cooking and texture.
What if I don’t have dairy-free butter?
You can substitute with coconut oil or another plant-based margarine, but keep in mind, the flavor and texture might vary slightly. Dairy-free butter typically gives the best balance of rich flavor and cookie texture.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum to maintain structure. You might need to tweak the baking time slightly, but the cookies will still taste fantastic.
How do I prevent the pecan filling from overflowing?
Make sure to only fill the wells about three-quarters full, as the filling will bubble up and spread during baking. Creating a slightly larger well in the cookie dough also helps keep everything contained.
Is the dairy-free whipping cream necessary?
Not strictly. It adds a lovely lightness and elegant finish, but these cookies are delicious even without the cream. You can also substitute it with coconut whipped cream for an extra tropical twist.
Final Thoughts
There’s something truly magical about biting into a Vegan Pecan Pie Cookie—the way the spicy, buttery dough wraps around the caramelized pecan filling creates a moment worth savoring. I encourage you to try this recipe soon, whether for a special occasion or just because you want a sweet, comforting treat that feels like a hug in cookie form. Once you do, these Vegan Pecan Pie Cookies will not only satisfy your cravings but also win a permanent spot in your baking repertoire!
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Vegan Pecan Pie Cookies Recipe
- Total Time: 40 minutes
- Yield: Approximately 12 cookies 1x
- Diet: Vegan
Description
Delight in these Vegan Pecan Pie Cookies, a perfect blend of flaky, buttery cookie dough and rich, caramelized pecan filling. These dairy-free treats are topped with whipped dairy-free cream and a drizzle of maple syrup, evoking the cozy flavors of classic pecan pie in cookie form — ideal for festive occasions or everyday indulgence.
Ingredients
Cookie Dough
- 115g dairy-free butter, cubed and softened
- 80g caster sugar (plus extra for rolling)
- 60g light brown sugar
- 30ml dairy-free milk
- 210g all-purpose/plain flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
Pecan Pie Filling
- 1 1/2 tablespoons cornflour/cornstarch
- 1 tablespoon water
- 40g dairy-free butter
- 30g light brown sugar
- 30ml maple syrup
- 100g pecan nuts, chopped
Decoration
- 100ml dairy-free whipping cream
- Maple syrup, for drizzling
- Whole pecan nuts, for topping (optional)
Instructions
- Preheat and Prepare Baking Trays: Preheat your oven to 180°C fan and line two baking trays with greaseproof paper to prevent sticking and allow easy cleanup.
- Make Cookie Dough Base: In a mixing bowl or stand mixer fitted with the paddle attachment, combine the dairy-free butter, caster sugar, and light brown sugar. Whip with a hand mixer or stand mixer until the mixture is light and creamy.
- Add Dairy-Free Milk: Pour in the dairy-free milk and whip again until fully incorporated, creating a smooth batter.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking powder, bicarbonate of soda, ground allspice, and ground cinnamon. Mix into the wet ingredients until just combined to form the cookie dough.
- Shape Cookie Dough: Use spoons or an ice cream scoop to form balls of dough approximately 45g each. Roll each ball in caster sugar for a light crunch on the exterior.
- Create Wells in Cookies: Lightly flatten each dough ball and use the back of a spoon or your fingertips to make an indentation in the center large enough to hold the filling. Set aside.
- Prepare Pecan Pie Filling: In a small bowl, mix cornflour and water until smooth to create a paste. Combine this paste with dairy-free butter, light brown sugar, maple syrup, and chopped pecan nuts in a medium saucepan.
- Cook Filling: Heat the mixture on low to medium heat, stirring for about 5 minutes until it thickens into a sticky caramel-like consistency. Remove from heat and let cool slightly.
- Fill Cookies: Spoon the warm pecan filling into each cookie’s well, being careful not to overfill to prevent spilling during baking.
- Bake Cookies: Space the cookies on the lined trays to allow spreading. Bake in the oven’s middle rack for 12-14 minutes until the edges are lightly golden.
- Shape Cookies Post-Baking: Remove trays from the oven and while the cookies are still warm, use a round cookie cutter to gently press and reshape them into neat circles if they have spread.
- Cool Cookies: Let the cookies cool completely on the baking trays to set their shape and texture.
- Whip Dairy-Free Cream: Using a stand mixer fitted with a balloon whisk or an electric hand whisk, whip the dairy-free whipping cream on high speed until thick and fluffy.
- Decorate: Transfer the whipped cream into a piping bag fitted with a star tip nozzle and pipe an elegant swirl atop each cooled cookie.
- Final Touches: Drizzle maple syrup over the cream for sweetness and enhanced flavor, then optionally garnish each cookie with a whole pecan nut.
- Serve and Enjoy: These vegan pecan pie cookies are best enjoyed fresh, offering a delightful combination of textures and flavors.
Notes
- Make sure all dairy-free butter and milk products are at room temperature for easier mixing.
- Do not overfill the cookie wells with pecan filling to avoid spilling during baking.
- The cookies will spread while baking; spacing them well on the tray will prevent sticking.
- Using a cookie cutter post-baking helps maintain a uniform shape and nicer presentation.
- Use maple syrup sparingly during drizzle to complement, not overpower, the flavors.
- To keep whipped cream stable, pipe it just before serving or keep refrigerated if preparing ahead.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Vegan American
Nutrition
- Serving Size: 1 cookie (approx. 45g)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan pecan pie cookies, dairy-free cookies, vegan holiday cookies, pecan pie inspired treats, plant-based cookies, maple syrup cookies
