Description
Vegan pecan pie cookies combine classic Southern sweetness with plant-based innovation. Buttery pecan-studded rounds deliver rich caramel notes and crisp textures that invite you to savor each delightful bite.
Ingredients
Scale
Pecan Pie Filling:
- ½ cup (75 g) chopped pecans
- 3 tablespoons (45 ml) vegan butter
- 2 tablespoons (30 ml) brown sugar
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (15 ml) water
- ½ tablespoon (7.5 ml) cornstarch
- 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
Cookie Dough:
- 1 ½ cups + 3 tablespoons (200 g) all-purpose flour
- ½ cup (113 g) vegan butter, room temperature
- ½ cup + 2 tablespoons (120 g) sugar (½ cup for dough, 2 tablespoons for rolling)
- ¼ cup (50 g) light brown sugar
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
Spices and Leavening:
- 1 teaspoon ground cinnamon or pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prepare the pecan pie filling by creating a cornstarch mixture in a small bowl, ensuring a smooth, cloudy consistency. This slurry will help thicken the filling later.
- Heat vegan butter in a saucepan over gentle heat. Once it begins to bubble, introduce chopped pecans, brown sugar, maple syrup, and vanilla. Allow the ingredients to meld and caramelize for 1-2 minutes.
- Incorporate the cornstarch slurry into the pecan mixture, stirring continuously. Simmer on low heat for an additional 2-3 minutes until the filling transforms into a glossy, thick texture. Remove from heat and let it cool completely.
- In a mixing bowl, cream vegan butter with sugar and brown sugar using an electric mixer. Whip until the mixture becomes light and fluffy, approximately 2 minutes.
- Add the flax egg and vanilla, blending for another 30 seconds to integrate the liquid ingredients thoroughly.
- Separately, combine flour, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture until a cohesive dough forms.
- Refrigerate the dough for 30-60 minutes to enhance its manageability and flavor development.
- Preheat the oven to 350°F and line a baking sheet with parchment paper for easy cookie removal.
- Form 11 uniform dough balls, rolling each in reserved sugar to create a delicate, crystalline exterior.
- Arrange the sugared dough balls on the prepared baking sheet, gently pressing to create a central well for the filling.
- Carefully spoon the cooled pecan mixture into each cookie’s indentation, ensuring even distribution.
- Bake for 12-14 minutes until the edges turn golden and crisp. Let the cookies rest on the tray for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Pecans transform ordinary cookies into luxurious dessert experiences with their rich, buttery crunch.
- Cornstarch slurry acts as a magical thickening agent, creating a glossy, smooth pecan pie filling that clings perfectly to each cookie.
- Chilling cookie dough allows gluten to relax, resulting in tender, melt-in-your-mouth texture that prevents excessive spreading during baking.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 163
- Sugar: 10 g
- Sodium: 87 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg