Vegan Pecan Pie Cookies

Okay, these Vegan Pecan Pie Cookies? All the cozy pecan pie flavor—packed into soft, chewy little cookies. Sweet, nutty, and made with simple plant-based ingredients? Yep, they’re so good.

I baked them for a fall treat, and no one even guessed they were vegan. That sticky pecan filling on a soft cookie base? Total win.

They’re easy to make and totally dairy-free. Just mix, scoop, and bake. Let’s whip up a batch together—you’re gonna want these all season long!

Why You’ll Love This Recipe

• Everything You Love About Pecan Pie—Simplified: Traditional pecan pie takes time, but this version skips the crust and long bake time while keeping the same bold flavor.
• Vegan-Friendly, No Special Ingredients: No eggs, no dairy, and no hard-to-find items—just pantry staples used in creative ways.
• The Texture Works: The cookie base is tender with crisp edges, while the filling is rich and sticky—similar to the center of a slice of pie.
• Easy to Make, Hard to Mess Up: The steps are simple, and the dough is very forgiving. It holds its shape well and doesn’t require chilling before baking.
• A Favorite for the Holidays: These cookies have the same nostalgic notes as pecan pie, making them perfect for Thanksgiving, Christmas, or cozy fall weekends.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (includes making the dough and filling)
• Cook Time: 10–12 minutes
• Cooling Time: 10–15 minutes
• Total Time: Around 45 minutes from start to finish

Servings:
Makes 18–20 medium cookies. If you’re baking for a crowd or preparing gift boxes, the recipe can be easily doubled without any changes to technique.

Difficulty Level:
This recipe is very manageable, even if you’re new to baking. It involves simple steps: creaming the dough, cooking the filling briefly on the stovetop, and assembling with a spoon. No rolling pins, mixers, or advanced techniques needed. Just measure carefully and follow the steps, and the results are reliable.

Flavor Profile:
Think warm cinnamon, toasted pecans, and deep maple-caramel notes. The dough is buttery and spiced; the filling is rich and smooth with crunchy bits throughout.

Required Kitchen Tools

Before you begin, it’s helpful to gather everything you need. Here’s a complete list:

• Mixing bowls: One for the dough, one for the flax egg
• Small saucepan: To make the pecan pie filling on the stovetop
• Whisk and spatula: For stirring wet and dry ingredients
• Hand mixer or stand mixer (optional): Makes creaming the butter easier but can be done by hand
• Measuring cups and spoons: Accurate measuring makes a big difference in baking
• Cookie scoop or tablespoon: For evenly sized cookies
• Baking sheet(s): Lined with parchment paper to prevent sticking
• Spoon: To make small wells in the dough and fill them with the pecan mixture
• Cooling rack: For resting cookies after baking

Ingredients

Here’s a detailed breakdown of everything you’ll need. Each ingredient plays a specific role in the texture and flavor of the cookies.

For the Cinnamon Cookie Dough

• ½ cup vegan butter
  Softened to room temperature for easier creaming. This gives the cookie its tender crumb and buttery richness.
• ½ cup granulated sugar
  Adds structure and sweetness.
• ¼ cup light brown sugar
  Contributes a hint of molasses flavor and keeps the dough soft.
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  Let it sit for 5 minutes to thicken. This replaces a traditional egg and helps bind the dough.
• 1 tsp vanilla extract or vanilla bean paste
  Adds warm, aromatic depth.
• 1 ½ cups + 3 tbsp all-purpose flour
  Spoon and level for accuracy. The extra tablespoons help prevent spreading.
• 1 tsp ground cinnamon or pumpkin pie spice
  This adds warmth and complexity. Pumpkin pie spice makes the cookie feel more festive, while cinnamon keeps it classic.
• ½ tsp baking powder
  Provides just enough lift to keep the cookies soft and slightly puffy.
• ¼ tsp salt
  Balances the sweetness and enhances the flavors.

For the Pecan Pie Filling

• 1 tbsp water + ½ tbsp cornstarch
  These form a quick slurry that thickens the filling slightly without eggs.
• 3 tbsp vegan butter
  Helps create a smooth, buttery texture once melted.
• ½ cup chopped pecans
  Lightly toast them if you’d like to enhance the flavor.
• 2 tbsp brown sugar
  Adds a caramel-like sweetness.
• 2 tbsp maple syrup
  Brings that sticky, gooey quality you expect in pecan pie.
• 1 tsp vanilla extract or vanilla bean paste
  Rounds out the flavor with a warm finish.

Variations for Vegan Pecan Pie Cookies

These cookies are wonderful as written, but here are a few easy ways to make them your own:

• Add a Pinch of Nutmeg or Clove: For deeper spice, especially around the holidays, a small pinch (⅛ tsp) of nutmeg or ground clove blends beautifully with cinnamon.
• Use Chopped Walnuts Instead of Pecans: If you’re out of pecans or prefer a slightly milder nut, walnuts work well.
• Make Mini Versions: Use a teaspoon scoop to make bite-sized cookies. Reduce the bake time by 2–3 minutes.
• Add Dark Chocolate: A few vegan chocolate chips pressed into the dough before baking can create a rich, nutty-chocolate combo.
• Top with Flaky Salt: A light sprinkle of sea salt flakes on top of the cookies after baking adds contrast to the sweet filling.

How to Make Vegan Pecan Pie Cookies

Step-by-Step Instructions

1. Prepare the Flax Egg

In a small bowl, whisk together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for at least 5 minutes. It will become thick and gel-like, acting as the binder in your dough.

2. Make the Cookie Dough

In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar using a hand mixer or a wooden spoon. Mix for about 2 minutes, until smooth and slightly fluffy.

Add in the prepared flax egg and vanilla extract, and stir until fully combined.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (or pumpkin spice). Slowly add the dry ingredients to the wet mixture, stirring just until the dough comes together. It should be soft but not sticky.

If the dough feels too soft, you can chill it for 15–20 minutes to help it hold its shape better when baked.

3. Shape and Indent the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Using a cookie scoop or tablespoon, scoop the dough into balls (about 1.5 tablespoons each). Roll them gently between your hands to smooth the edges and place them 2 inches apart on the baking sheet.

Use the back of a rounded teaspoon or your thumb to press a small indent in the center of each dough ball. This is where the pecan filling will go.

4. Make the Pecan Pie Filling

In a small saucepan, melt vegan butter over medium-low heat. Whisk in the cornstarch slurry (1 tbsp water + ½ tbsp cornstarch), then stir in brown sugar, maple syrup, and vanilla. Cook for 1–2 minutes, stirring often, until the mixture begins to bubble and thicken.

Remove from heat and stir in the chopped pecans. Let the filling cool for 2–3 minutes—it will continue to thicken slightly as it cools.

5. Fill and Bake the Cookies

Carefully spoon about 1 teaspoon of the pecan mixture into each cookie indent. Don’t overfill—just enough to cover the center.

Bake the cookies at 350°F for 10 to 12 minutes, or until the edges are lightly golden. The centers will look soft but will firm up as they cool.

6. Cool and Serve

Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The filling will set more as the cookies cool.

Serving and Decoration

These cookies are best served once completely cooled, allowing the pecan filling to set for the ideal chewy, glossy texture. They make a lovely addition to:

• Holiday Dessert Platters: Place them alongside other favorites like gingerbread or snickerdoodles.
• Gift Boxes or Cookie Swaps: Their unique flavor and attractive center make them stand out.
• Afternoon Tea or Coffee Breaks: Serve with a warm drink for a cozy treat.
• After-Dinner Dessert: Their rich filling makes them feel more indulgent than a typical cookie.

You can also lightly dust the edges with powdered sugar or drizzle a tiny bit of melted vegan chocolate for a festive touch.

How to Store Vegan Pecan Pie Cookies

These cookies store well and taste just as delicious a day or two after baking.

• Room Temperature: Keep in an airtight container for up to 4 days. Place parchment paper between layers to prevent sticking.
• Refrigerator: For longer freshness, store in the fridge for up to 7 days. Allow cookies to return to room temperature before serving.
• Freezer: Freeze baked cookies in a single layer, then transfer to a sealed freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature.

Note: Avoid freezing unbaked dough with filling, as the texture of the pecan topping changes after freezing.

Tips and Tricks for Success

• Don’t Skip the Indent: Pressing the center before baking helps the filling stay centered and prevents overflow.
• Let the Filling Cool Slightly Before Scooping: This prevents it from running or thinning out when added to the dough.
• Measure Your Flour Correctly: Use the spoon-and-level method to avoid packing in too much flour, which can make the dough dry.
• Chill Dough for Extra Definition: If your dough feels too soft, 15–20 minutes in the fridge can help keep the cookie shape more structured.
• Toast the Pecans (Optional): For deeper flavor, lightly toast the chopped pecans in a dry skillet for 3–5 minutes before adding them to the filling.

Nutrition

Here’s an approximate nutritional breakdown per cookie (based on a yield of 20 cookies):

Nutrient	Per Cookie (1 of 20)
Calories	160–170 kcal
Carbohydrates	18 g
Sugars	10 g
Fat	10 g
Saturated Fat	2 g
Protein	1.5 g
Fiber	1 g
Sodium	80 mg

Note: Nutrition values are estimates and may vary depending on specific ingredients used.

FAQs

Can I make the dough ahead of time?
Yes. You can refrigerate the cookie dough for up to 24 hours. Let it soften slightly before scooping.

Can I freeze the cookies?
Absolutely. Baked cookies freeze well. Store in a freezer-safe container for up to 2 months.

Is there a nut-free version of this recipe?
You can try substituting sunflower seeds or toasted oats in the filling, but it won’t have the same pecan-pie-like flavor.

Can I use store-bought egg replacer instead of flaxseed?
Yes. A commercial egg replacer like Bob’s Red Mill or JUST Egg can be used in place of the flax egg. Follow the package instructions.

What if I don’t have maple syrup?
You can substitute with agave nectar or an equal amount of brown sugar and a splash of plant milk, though the flavor will vary slightly.

Conclusion

Vegan Pecan Pie Cookies offer all the rich, nostalgic flavors of a holiday dessert in a bite-sized form that’s perfect for everyday enjoyment. With their chewy cinnamon base and gooey pecan center, these cookies feel both familiar and fresh. The best part? They come together with simple, plant-based ingredients and require no special equipment or advanced baking techniques.

Whether you’re new to vegan baking or a seasoned pro, this recipe is one worth adding to your rotation. It’s proof that comfort food can be kind, delicious, and beautifully homemade—all at once.