Can I make the cookie dough ahead of time?

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.

Can I substitute other nuts for the pecans?

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.

What if I don’t have almond extract?

You can omit the almond extract and use an additional 1/2 teaspoon of vanilla extract instead. While the almond extract adds a nutty flavor, the cookies will still taste delicious without it.

What can I use instead of nondairy milk in the filling?

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.

What’s the best way to create the indentations in the cookies?

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.

My filling turned out too runny. How can I fix it?

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.

Vegan Pecan Pie Cookies

Vegan pecan pie cookie and pecan pieces.

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All of the flavor and festivity of pecan pie with none of the fuss! Totally delicious, buttery vegan cookies filled with gooey, candied pecans.

Author: Lyndsey Hiltner
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

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For the Cookies

1 cup vegan butter

2/3 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/3 cups all purpose flour

For the Pecan Filling

1/3 cup vegan butter

3/4 cup light brown sugar

1 1/2 cups chopped pecans

1 teaspoon vanilla extract

3 tablespoons nondairy milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

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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 1/8 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.