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
Scale
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
