These Vegan Pecan Pie Cookies have all of the sweet, gooey flavor and flaky texture of pecan pie with none of the fuss. The cookie base resembles an almond-shortbread cookie while the sticky pecan filling is every bit as crisp and caramel-y as the pie. Let's learn how to make it!
While everyone loves pie, no one loves the fuss involved with making one. If you crave pecan pie on the regular, these vegan pecan pie cookies are the dessert for you!
Cookies have an unfair reputation of being more of a "snack dessert." This recipe will blow that expectation out of the water!
If you're new to vegan baking, be sure to check out our post on how to make vegan cookies for all of the most up to date tips and tricks!
Want more pecan-forward cookies? Try our vegan cowboy cookies!
Ingredients:
These ingredients work together to create cookies that mimic the rich, nutty, and caramel-like flavors of traditional pecan pie:
For the Cookie Base
- vegan butter: Provides richness, moisture, and a tender texture for the cookie base. The fat also helps the cookies hold their shape during baking.
- granulated sugar: Adds sweetness to the cookies and helps achieve a lightly crisp exterior while keeping the interior soft.
- baking powder: Acts as a leavening agent to give the cookies a slight lift and lightness, ensuring they aren't overly dense.
- salt: Enhances the flavors in the cookie dough and balances the sweetness.
- vanilla extract: Adds warmth and a subtle sweetness that complements both the cookie dough and the pecan filling.
- almond extract: Provides a nutty, aromatic flavor that pairs beautifully with the pecans, adding depth to the overall taste.
- all purpose flour: The base structure of the cookies, providing stability and a soft, crumbly texture.
For the Pecan Filling
- vegan butter: Adds richness and helps create the glossy, caramel-like consistency of the filling.
- light brown sugar: Provides sweetness and a molasses-like depth of flavor that mimics traditional pecan pie filling.
- chopped pecans: The star ingredient, providing crunch, nuttiness, and a classic pecan pie flavor.
- vanilla extract: Enhances the warm, sweet, and nutty flavors in the filling.
- nondairy milk: Adds moisture to the filling, helping to create a smooth, spreadable texture that binds the ingredients together.
- spices: Add warm, spicy notes that enhances the sweetness and nuttiness of the filling.
- salt: Balances the sweetness of the filling and enhances the overall flavor of the pecans.
Why you'll love these cookies:
- Classic Pecan Pie Flavor in Cookie Form: These cookies capture the rich, nutty, and caramel-like flavors of traditional pecan pie but in a more convenient, handheld form.
- Perfect Balance of Textures: A soft and buttery cookie base pairs beautifully with the crunchy, gooey pecan filling, creating a satisfying contrast in every bite.
- Warm and Cozy Spices: The addition of cinnamon and nutmeg adds a comforting, festive flavor that makes these cookies irresistible during the fall and winter months.
- Nostalgic Yet Unique: These cookies offer a nostalgic taste of pecan pie while adding a unique twist by transforming it into cookie form.
- Vegan-Friendly and Inclusive: Made without any animal products, these cookies are perfect for accommodating multiple dietary restrictions.
- Gorgeous: These cookies are visually stunning and sure to impress anyone.
How to make vegan pecan pie cookies (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by beating together the vegan butter and sugar together with an electric hand mixer until light and fluffy. This should take about a minute.
Add in the remainder of the cookie dough ingredients and mix until just combined. Do not over-mix. Chill dough for at least 1 hour.
Scoop 2-3 tablespoon balls of cookie dough onto a baking sheet, making an indent in the center of each one. Bake at 350 degrees F (175 C) for 13-15 minutes. Reaffirm the indent in each cookie.
Prepare the pecan filling by melting the vegan butter and brown sugar together on the stove. Add in the remainder of the ingredients and simmer for about 5 minutes.
Carefully divide the hot filling between your cookies. Allow to cool completely before serving or storing.
Recipe tips:
- Use Quality Ingredients: Choose high-quality vegan butter, as it plays a crucial role in the flavor and texture of the cookies. Opt for fresh, good-quality pecans to ensure a rich and flavorful filling.
- Consistent Cookie Sizes: Use a cookie scoop to ensure consistent cookie sizes. This helps them bake evenly, and all cookies will be done at the same time.
- Perfect Pecan Filling: When making the pecan filling, ensure that the sugar is fully dissolved in the wet ingredients to avoid a gritty texture in the final product.
- Experiment with Add-Ins: For a fun twist, mix in a few mini vegan chocolate chips or a pinch of orange zest into the filling for added flavor.
- Fill Quickly!: Once pecan filling is done, start topping cookies immediately! As the pecan mixture cools the sugar will crystalize and become firm. You won't be able to spread it on the cookies and it will appear clumpy. Be careful as the filling will be hot.
- Don't Overfill: Add just enough pecan filling to fill the indentation without overflowing, as the filling can spread during baking.
How to toast pecans:
When making vegan pecan pie cookies, whether or not you toast the nuts is totally up to you. The cookies turn out great either way. That said, if you'd like to toast this pecans, this is how it's done:
Time needed: 15 minutes
Toasting in the oven:
- Heat Oven:
Preheat your oven to 350°F (175°C).
- Prep:
Spread the chopped pecans evenly on a baking sheet.
- Bake:
Toast for 5-8 minutes, stirring halfway through, until they're golden brown and fragrant. Keep a close eye to prevent burning.
- Cool Before Using:
Let the toasted pecans cool completely before mixing them into the filling to avoid melting the vegan butter or sugar in the mixture.
While toasting is optional, it's a simple step that can elevate the flavor and texture of your recipes, making them even more irresistible!
Frequently asked questions:
Yes! The cookie dough can be prepared up to 2 days in advance and stored in the refrigerator. Just let it soften slightly at room temperature before shaping and baking.
Absolutely! Walnuts or chopped hazelnuts can be great substitutes. Just keep in mind that the flavor will differ slightly, as pecans have a unique buttery taste.
You can omit the almond extract and use an additional ½ teaspoon of vanilla extract instead. While the almond extract adds a nutty flavor, the cookies will still taste delicious without it.
Any liquid nondairy milk, like almond, soy, or oat milk, works well. If you don't have nondairy milk, you can use water, but the filling may not be as rich.
Use your thumb, the back of a small measuring spoon, or the handle of a wooden spoon to create uniform indentations in the cookie dough. Be gentle to avoid cracking the edges of the cookies.
If your filling is runny, it may need more cooking time. Return it to the stove and simmer it gently to thicken. Adding a teaspoon of cornstarch dissolved in nondairy milk can also help stabilize the consistency.
Should I use whole pecans or chopped pecans?
For vegan pecan pie cookies, chopped pecans are the better choice. Here's why:
- Even Distribution: Chopped pecans mix more evenly into the filling, ensuring that every bite has a balance of nuts and caramelized sweetness.
- Easier to Handle: Whole pecans can make the filling bulky and harder to spoon neatly into the cookie indentations. Chopped pecans settle more easily into the space.
- Better Texture: Chopped pecans create a more cohesive filling that holds together well, giving the cookies a pleasant, chewy texture without large, uneven chunks.
When to use whole pecans:
Whole pecans can be used as a decorative topping for the cookies if you'd like to add a visual flair, but they aren't ideal for the bulk of the filling.
For this recipe, stick to chopped pecans for the best results! If you're chopping them yourself, aim for small, uniform pieces without turning them into crumbs.
How to serve vegan pecan pie cookies:
These cookies are rich, decadent, and perfect for any occasion! Here are some ideas to serve them:
- With a Warm Beverage: Serve cookies warm or at room temperature alongside hot drinks like coffee, vegan hot chocolate, or spiced apple cider.
- Warm with Vegan Ice Cream: Slightly warm the cookies in the microwave or oven and top with a scoop of vegan vanilla or caramel ice cream for a decadent dessert. Drizzle with vegan caramel sauce for an extra indulgent touch.
- Party Treats or Potlucks: These cookies are easy to transport and crowd-pleasing, making them perfect for potlucks or gatherings.
- Dessert Charcuterie Board: Include the cookies on a dessert board with other treats like vegan brownies, chocolates, fresh fruit, and nuts. Add small bowls of vegan dips like chocolate ganache or caramel for extra indulgence.
Storing vegan pecan pie cookies:
Learning how to store vegan cookies properly is really important. Especially if you love enjoying fresh-tasting desserts!
These cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to one month.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pecan Pie Cookies
All of the flavor and festivity of pecan pie with none of the fuss! Totally delicious, buttery vegan cookies filled with gooey, candied pecans.
- Prep Time: 30 minutes
- Bake Time: 15 minutes
- Total Time: 45 minutes
- Yield: 14 3-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cookies
1 cup vegan butter
⅔ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ⅓ cups all purpose flour
For the Pecan Filling
⅓ cup vegan butter
¾ cup light brown sugar
1 ½ cups chopped pecans
1 teaspoon vanilla extract
3 tablespoons nondairy milk
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
Instructions
- Cookie Dough: In a large bowl, cream together the vegan butter and sugar with an electric hand mixer until light and fluffy, about 1 minute. Add the baking powder, salt, vanilla extract and almond extract to the bowl and beat again to distribute ingredients evenly. Add in the flour and beat until cookie dough just comes together. Do not over-mix.
- Chill: Cover the cookie dough tightly with plastic wrap and place bowl in the refrigerator to chill for at least 1 hour or overnight. Remove cookie dough from the fridge and allow to sit at room temperature for 15 minutes before trying to scoop.
- Shape: Line a baking sheet with parchment paper. Roll 2-3 tablespoons of cookie dough between your hands into a ball. Place this ball on the baking sheet and press down lightly with your fingers to flatten it slightly. Grab a ⅛ cup measuring cup (or some round object of equal size) and press it down firmly into the cookie to create a round indent in the center (see video below). The dough around the edges may crack so re-firm with your hands if necessary. The cookie should look like an unfilled pie shell. Continue until your baking sheet is full, taking care to leave 2 inches between cookies. Place baking sheet in the freezer to chill for 15 minutes.
- Bake: Preheat oven to 350 degrees F (175 C). Bake cookies for 13-15 minutes. When cookies come out of the oven you will notice that your indent is still there but much less pronounced. Find a round object that has a circumference similar to that of the indent and press it gently into the cookie to reaffirm the indent. We used a vitamin bottle. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
- Make Filling: Make the filling while your cookies cool. Add vegan butter and brown sugar to a small saucepan. Heat on stove over medium-low until sugar and butter are both completely melted. Add in the pecans and continue cooking for another 2-3 minutes, stirring frequently. Add in the vanilla, nondairy milk, cinnamon, nutmeg and salt. Reduce heat to low and allow mixture to simmer and bubble until thickened. This will take about 5 minutes.
- Assemble: Fill cookies immediately after taking the pecan mixture off the heat. As it cools, the pecan mixture will begin to solidify so you need to work quickly. Use two spoons (you won't be able to use your finger as the pecans will be HOT), to divide the filling evenly between your baked cookies. Cookies can be served or stored once the pecan mixture is cool and solid.
Notes
*Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
