VEGAN PECAN PIE COOKIES

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Vegan pecan pie cookies are displayed as an easy and delicious holiday treat.

The holidays are just around the corner, and what better way to celebrate than with a batch of warm, gooey cookies? But what if you’re vegan or have friends who are? Fear not! These Vegan Pecan Pie Cookies – Easy Holiday Treat, are here to save the day! Get ready for a cookie that tastes like a slice of pecan pie, but in a perfectly portable, bite-sized form, bursting with nutty goodness. We’re about to create a treat so delicious, no one will believe it’s vegan.

Gathering Your Heavenly Ingredients

Close-up of freshly baked vegan pecan pie cookies showcasing their golden-brown tops and visible pecan pieces, perfect for an easy and delicious holiday treat.

Before we start baking up a storm, let’s make sure we have all the ingredients ready. I always find this step helps avoid any mid-recipe panics! This recipe uses readily available ingredients, making it a breeze to whip up.

For the Cookie Dough:

  • All-Purpose Flour: 2 1/4 cups (270g)
  • Vegan Butter: 1 cup (2 sticks, 226g), softened
  • Granulated Sugar: 1/2 cup (100g)
  • Brown Sugar: 1/4 cup (50g), packed
  • Vanilla Extract: 1 teaspoon
  • Salt: 1/4 teaspoon
  • Baking Soda: 1 teaspoon
  • Non-Dairy Milk: 2 tablespoons (I prefer almond or oat milk)

For the Pecan Pie Filling:

  • Pecans: 1 1/2 cups (150g), chopped
  • Vegan Butter: 1/4 cup (57g)
  • Brown Sugar: 1/2 cup (100g), packed
  • Maple Syrup: 1/4 cup (60ml)
  • Vanilla Extract: 1/2 teaspoon
  • Salt: Pinch

Step-by-Step to Vegan Cookie Perfection

Alright, let’s get down to the fun part! Don’t worry, this recipe is super straightforward. I’ve broken it down into easy steps so you can achieve cookie perfection every time.

Making the Cookie Dough:

  1. In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This might take a few minutes, but it’s worth it for the perfect texture!
  2. Add the vanilla extract and non-dairy milk. Mix until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and nobody wants that.
  5. Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial! Chilling the dough prevents the cookies from spreading too thin in the oven.

Preparing the Pecan Pie Filling:

  1. While the dough is chilling, let’s make the pecan pie filling. In a medium saucepan, melt the vegan butter over medium heat.
  2. Stir in the brown sugar and maple syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
  3. Remove from heat and stir in the chopped pecans, vanilla extract, and salt. Set aside to cool slightly.

Assembling and Baking the Cookies:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Remove the cookie dough from the refrigerator.
  3. Roll the dough into 1-inch balls.
  4. Using your thumb or a small spoon, create an indentation in the center of each cookie.
  5. Spoon a generous amount of the pecan pie filling into each indentation.
  6. Bake for 10-12 minutes, or until the edges are lightly golden brown. The center may still look slightly soft, but they will firm up as they cool.
  7. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

The Secret to Irresistible Texture

Achieving the perfect cookie texture is an art, not a science! Here are a few tips and tricks I’ve learned over the years to ensure your Vegan Pecan Pie Cookies are soft, chewy, and absolutely irresistible:

  • Don’t Overmix: I mentioned it earlier, but it’s worth repeating. Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
  • Chill the Dough: This is a non-negotiable step! Chilling the dough allows the vegan butter to solidify, which prevents the cookies from spreading too thin in the oven. It also enhances the flavor.
  • Use Softened Vegan Butter: Make sure your vegan butter is softened, but not melted. It should be soft enough to easily cream with the sugar, but not so soft that it’s greasy.
  • Don’t Overbake: Overbaked cookies are dry and crumbly. Keep a close eye on the cookies while they’re baking, and remove them from the oven when the edges are lightly golden brown.

Vegan Butter: Choosing the Right One

Not all vegan butters are created equal! The type of vegan butter you use can significantly impact the texture and flavor of your cookies. I recommend using a high-quality vegan butter stick that’s specifically designed for baking. These butters tend to have a higher fat content and a more neutral flavor, which will result in a better cookie.

Avoid using vegan spreads that come in tubs, as they often contain a high water content, which can cause the cookies to spread too thin and become greasy.

Pecan Prep: The Key to Nutty Perfection

The quality of your pecans will directly impact the overall flavor and texture of your cookies. Here’s how to ensure you’re using the best pecans possible:

  • Use Fresh Pecans: Stale pecans can have a bitter taste. Make sure your pecans are fresh and have a pleasant, nutty aroma.
  • Toast the Pecans (Optional): Toasting the pecans before adding them to the filling will enhance their flavor and give them a slightly crunchy texture. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
  • Chop the Pecans: Chop the pecans into small pieces so they distribute evenly throughout the filling and don’t make the cookies too difficult to bite into.

Variations and Additions: Let Your Creativity Shine!

This recipe is a great starting point, but don’t be afraid to get creative and add your own personal touch! Here are a few ideas to get you started:

  • Chocolate Chips: Add 1/2 cup of vegan chocolate chips to the cookie dough for a chocolatey twist.
  • Spices: Add 1/2 teaspoon of cinnamon, nutmeg, or pumpkin pie spice to the cookie dough for a warm, festive flavor.
  • Bourbon: Add 1 tablespoon of bourbon to the pecan pie filling for a boozy kick (ensure everyone consuming them is okay with this!).
  • Sea Salt: Sprinkle a pinch of sea salt on top of the cookies before baking for a sweet and salty flavor combination.

Other Holiday Cookie Delights

If you are looking for some other delicious holiday cookies, why not give these other recipes a try? The APPLE CIDER CHEESECAKE COOKIES are bursting with fall flavors and are always a hit. Or maybe you would like the PUMPKIN CREAM CHEESE COOKIES for a rich and decadent treat. We also have the classic PECAN PIE COOKIES, if you want a non-vegan version for comparison! For another cheesecake cookie try the Pumpkin Cheesecake Cookies or for a lighter fruity taste make the Apple Pie Cookies!

Storing Your Vegan Pecan Pie Cookies

These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you want to store them for longer, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Troubleshooting Tips: Common Cookie Problems Solved

Even the most experienced bakers encounter cookie mishaps from time to time. Here are a few common cookie problems and how to fix them:

  • Cookies are Spreading Too Thin: This is usually caused by using too much butter or not chilling the dough long enough. Make sure to use softened, but not melted, vegan butter and chill the dough for at least 30 minutes.
  • Cookies are Too Dry: This can be caused by overbaking or using too much flour. Be careful not to overbake the cookies, and measure your flour accurately.
  • Cookies are Too Tough: This is usually caused by overmixing the dough. Mix the dough until just combined.

Enjoy Your Vegan Pecan Pie Cookie Creations!

Congratulations! You’ve successfully baked a batch of delicious Vegan Pecan Pie Cookies. Now, go ahead and share them with your friends and family, and watch their faces light up with joy. These cookies are the perfect way to spread holiday cheer, one bite at a time. Happy baking!

What is the key to preventing these cookies from spreading too thin during baking?

Chilling the cookie dough for at least 30 minutes is crucial. This allows the vegan butter to solidify, preventing excessive spreading and enhancing the flavor.

What type of vegan butter is recommended for this recipe, and why?

The recipe recommends using a high-quality vegan butter stick specifically designed for baking. These butters typically have a higher fat content and a more neutral flavor, leading to a better cookie texture and taste. Avoid vegan spreads in tubs due to their high water content.

How should I store these Vegan Pecan Pie Cookies?

The cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months if wrapped tightly in plastic wrap and placed in a freezer-safe bag or container.

Can I add any variations to this Vegan Pecan Pie Cookie recipe?

Yes! The recipe suggests adding vegan chocolate chips (1/2 cup) to the cookie dough, spices like cinnamon or nutmeg (1/2 teaspoon) for a festive flavor, bourbon (1 tablespoon) to the pecan pie filling, or a pinch of sea salt on top of the cookies for a sweet and salty combination.

Vegan pecan pie cookies are displayed as an easy and delicious holiday treat.

Vegan Pecan Pie Cookies

Avatar photoAmelia Chen-Morrison
These Vegan Pecan Pie Cookies offer a delightful twist on a classic dessert, transforming the rich flavors of pecan pie into a portable cookie form. Perfect for the holidays or any occasion, these cookies are surprisingly easy to make and irresistibly delicious, even for non-vegans.
Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert, Snack
Cuisine American
Calories 150 kcal

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Mixer (hand or stand)
  • Medium saucepan
  • Baking sheets
  • Parchment paper
  • Small spoon or thumb
  • Wire rack

Ingredients
  

  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons non-dairy milk almond or oat
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions
 

  • **Make the Cookie Dough:** In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the vanilla extract and non-dairy milk. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Cover the dough and chill in the refrigerator for at least 30 minutes.
  • **Prepare the Pecan Pie Filling:** While the dough is chilling, in a medium saucepan, melt the vegan butter over medium heat.
  • Stir in the brown sugar and maple syrup. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth.
  • Remove from heat and stir in the chopped pecans, vanilla extract, and salt. Set aside to cool slightly.
  • **Assemble and Bake the Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Remove the cookie dough from the refrigerator.
  • Roll the dough into 1-inch balls.
  • Using your thumb or a small spoon, create an indentation in the center of each cookie.
  • Spoon a generous amount of the pecan pie filling into each indentation.
  • Bake for 10-12 minutes, or until the edges are lightly golden brown. The center may still look slightly soft.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use a high-quality vegan butter stick designed for baking. Avoid vegan spreads in tubs, as they can cause the cookies to spread too thin. To enhance the pecan flavor, toast the pecans before chopping. Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Add vegan chocolate chips or spices like cinnamon or nutmeg to the cookie dough for variations. A pinch of sea salt on top before baking adds a delightful sweet and salty flavor.

ABOUT THE AUTHOR

Amelia Chen-Morrison

the visionary behind BestHomeMadeRecipes. Along with my cousin Alice, we’ve created your ultimate destination for restaurant-quality recipes

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