Vegan Pecan Pie Cookies
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.
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.