These vegan pecan pie cookies are are light, buttery and perfectly spiced. A chewy ‘melt in the mouth’ spiced cookie is topped with a chewy pecan pie filling, served with a swirl of dairy-free whipped cream and maple drizzle. Easy to make, no-egg, no-dairy and vegan! Perfect cookie for fall / autumn.
Vegan Pecan Pie Cookies
Love pecan pie but don’t want to spend hours baking a whole pie? then I have a solution for you! My vegan pecan pie cookies take less than 15 minutes to bake and are like mini handheld pecan pies. The cookie is crisp on the outside, and chewy on the inside filled with the most luscious pecan pie filling made with whole pecan nuts. I served each cookie with a individual swirl of dairy-free whipped cream and a scrumptious maple syrup drizzle. It’s the perfect flavour combination for when you’re wanting a comforting sweet treat.
Looking for more cookie recipes? Check out my Vegan Apple Pie Cookies, Vegan Pumpkin Spice Cookies, Vegan Danish Butter Cookies , Vegan Pistachio Pinwheel Cookies and Vegan Lemon Sandwich Cookies.
Why you’ll love these cookies
Here are a few points why you’ll absolutely love my pecan pie cookies:
- Rich, buttery flavour without the use of any animal derived ingredients.
- A delicious treat for vegans and non-vegans alike.
- They’re like mini hand held pies, but in cookie form!
- Uses a real pecan pie filling – yum!
- Crispy on the outside, chewy on the inside, just like traditional pecan pie!
- Loaded with chopped pecan nuts for a delightful crunch in every, single bite.
- Topped with a cream swirl and maple drizzle which compliments the pie filling perfectly.
- No eggs or animal products, so it’s cruelty-free.
- Perfect for autumn / fall, gatherings or anytime you want a sweet, delicious treat.
- Easy to make and even easier to eat – no pie crust needed!!!
Tips and tricks for making the best apple pie cookies
- Use a cookie cutter to shape the cookies: As soon as they come out the oven, place a round cookie cutter (slightly larger than the cookie) over the top and give them alittle ‘scoot’ around the edges so the cookies become perfectly round and uniform.
- Use a set of kitchen scales when measuring out ingredients. I can’t stress this enough when it comes to vegan baking, or baking / cooking in general. Using gram measurements ensures an even / exact bake. I have linked to the kitchen scales I use here.
- Don’t over-bake the cookies. A perfect cookie to me is crisp on the outside, and soft, chewy on the inside. The baking time of the cookies makes must that. If you bake for longer, you risk a crisper cookie, which isn’t a bad thing.. just not my personal preference.
- Make a well in the cookies for the pecan pie to sit in. Use the back of a spoon or your fingertips to create a kind-of well in the middle of the cookie dough for the pecan pie filling to sit in comfortably. This will ensure the filling stays in the center when baking.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pecan Pie Cookies
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Easy Vegan Pecan Pie Cookies – A chewy cookie is filled with a pecan pie filing topped with whipped cream and a maple drizzle.
Ingredients
Ingredients for the cookies
- 115g of dairy-free butter (cubed / softened)
- 80g of caster sugar (plus extra for rolling the cookie dough in)
- 60g of light brown sugar
- 30ml of dairy-free milk
- 210g of all purpose / plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 1 teaspoon of ground all spice
- 1/2 teaspoon of ground cinnamon
Ingredients for the pecan pie filling
- 1 + 1/2 tablespoons of cornflour / cornstarch
- 1 tablepsoon of water
- 40g of dairy-free butter
- 30g of light brown sugar
- 30ml of maple syrup
- 100g of pecan nuts (chopped)
Ingredients for the decorations
- 100ml of dairy-free whipping cream
- Maple syrup (to drizzle)
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugars into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the milk. Whip again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and spices. Mix until just combined.
- Scoop the cookie dough into balls (approximately 45g each) using spoons or an ice-cream scoop.
- Roll each cookie dough ball in sugar.
- Lightly flatten the cookie dough balls, and use the back of a spoon or clean fingertips to make a well in the middle of the cookies. The bigger the well, the larger amount of pecan pie filling the cookies can hold. Set aside.
Method (pecan pie filling)
- In a small bowl, mix together the cornflour and water until it’s a paste.
- Add this into a medium sized saucepan along with the butter, sugar, maple syrup and roughly chopped pecan nuts.
- Cook this on low / medium for approximately 5 minutes or until the mixture thickens, and turns into a sticky caramel. Turn off the heat and allow to cool for a few minutes.
- Fill each well inside the cookies with the pecan pie filling. This may spread when baking if overfilled.
- Place the cookies on the baking tray, making sure they have space as they will spread slightly.
- Bake in the middle of the oven for 12-14 minutes, or until the cookies are lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle as they will have spread out in the oven.
- Allow the cookies to cool on the baking tray.
Method (decoration)
- In a stand mixer with balloon whisk attachment, add in the whipping cream and whip on high speed until thick. Alternatively use an electric hand whisk.
- Transfer the cream into a piping bag fitted with a star tip nozzle.
- When the cookies are 100% cool, pipe a swirl of cream to the top of each cookie (see photos for reference).
- Optional – to give the cookies more sweetness and added flavour, add a drizzle of maple syrup which compliments the cookies perfectly.
- Top with a whole pecan nut (optional), serve and enjoy!
Notes
To store: Store the cookies in an air tight / sealed container in the fridge. Allow to come to room temperature before enjoying. Enjoy within 3 days of making.
Which whipping cream do you use? My go-to vegan whipping cream is The Coconut Collaborative Double Cream.
- Prep Time: 5 minutes
- Cook Time: 12-14 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
These were super easy to make and came out absolutely delicious! The all-spice and cinnamon really came together and left me feeling warm and fuzzy by the end! It was also on the less sugary side, which I prefer. Loved it!