• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
    • Breakfast & Brunch
    • Lunch & Dinner
    • Vegetarian Sides
    • Vegan Desserts
    • Drinks
    • Gluten- Free
    • Refined-Sugar Free Desserts
    • 10 Ingredients or Less
    • 30 Minutes or Less
  • Popular Recipes
  • About
    • Discount Codes
    • Lifestyle
  • Work With Me
  • Subscribe

ShortGirlTallOrder logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Popular Recipes
  • Breakfast + Brunch
  • Lunch & Dinner Mains
  • Vegan Desserts
  • Drinks
  • About
  • Work with me
  • Follow ShortGirlTallOrder On:

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » All Recipes » Vegan Cookies + Brownies

    Vegan Pecan Pie Cookies

    Published: Oct 25, 2022 · Modified: Feb 27, 2023 by Megan · This post may contain affiliate links.

    896 shares
    Jump to Recipe
    pecan cookies with text "vegan pecan pie cookies, chewy & gooey!".

    These Vegan Pecan Pie Cookies are so chewy & delicious! Cinnamon cookies get filled with a gooey homemade pecan pie filling for an amazing vegan cookie recipe.

    two cookies filled with pecan pie filling on a small plate with tray of cookies behind them.

    These dairy-free & eggless pecan pie cookies are part of a new cookie series I'm starting all about stuffed & filled cookies! The first cookie recipe was my amazing Apple Pie Cookies that went mega-viral.

    These cookies are their pecan counterpart and taste just like a pecan pie in cookie form!

    Ingredients:

    labeled pecan pie filling and cinnamon cookie dough on wooden board and baking tray.

    Substitution notes:

    • All-purpose flour: Can be substituted 1:1 for gluten-free all-purpose flour. Keep in mind that flour substitutes such as coconut flour or almond flour will not work in this recipe as it's not a 1:1 substitution.
    • Maple syrup: Can be substituted for agave or date syrup.

    How to make pecan pie cookies

    Make the pecan pie filling

    First, melt the vegan butter in a pan. Then, add in the pecans, brown sugar, maple syrup, and vanilla. Cook together for 2-3 minutes until bubbling.

    Then, add in the cornstarch slurry and continue cooking until thick and glossy.

    cooked pecan pie filling in a saucepan.

    Make the cinnamon cookie dough

    While the pecan filling is cooling, make the cookie dough. First, cream together the vegan butter and sugar until fluffy. This helps to incorporate air into the dough.

    Then, mix in the flax egg and vanilla.

    After that, add in the dry ingredients including all-purpose flour, baking powder, cinnamon, and salt.

    Mix together until you have thick cookie dough. Then, cover and chill in the fridge for 30-minutes to 1 hour.

    Chilling the dough is super important and ensures the dough doesn't spread too much while baking!

    cinnamon cookie dough in a mixing bowl.

    Assemble & bake the pecan cookies

    Remove the chilled dough from the fridge and form it into 10 evenly-sized cookie dough balls.

    Then, roll each ball in sugar until evenly coated. This gives the cookies a crunchy exterior and helps these pecan cookies not spread too much while baking.

    rolling cookie dough balls in a bowl of sugar.

    Add the cookie dough to a parchment-lined baking tray. Use your thumb to press into the center of each cookie and use your fingers to make a larger indent in the center of each cookie dough ball.

    Then, spoon about ½- 1 Tablespoon of pecan pie filling into each cookie. Don't overfill them or the filling will overflow from the edges while baking. Then, add to the oven to bake!

    indented cookie dough on baking sheet before and after adding pecan filling.

    Remove the cookies from the oven and let them cool on the tray for a few minutes. If your cookies aren't perfectly round, use a spoon to put the cookie edges into a circular shape while they are still warm.

    Then, serve & enjoy these pecan pie cookies!

    wire rack topped with stacks of cookies filled with pecan pie filling.

    FAQ & Tips:

    Can I make the pecan filling ahead of time?

    Definitely! You can make it and store it in a closed container in the fridge for 3-4 days before using it. Keep in mind- it will solidify more in the fridge, but can still be scooped into the cookie dough before baking.

    How do I store baked pecan pie cookies?

    Baked cookies can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. I highly recommend storing them between sheets of parchment paper so they don't stick together.

    To defrost frozen cookies, just let them sit at room temperature for about an hour before enjoying them. I even like these vegan pecan cookies straight out of the freezer!

    two cookies filled with pecan pie filling on a small plate with one missing a bite.

    I can't wait for you to try these chewy & gooey Vegan Pecan Pie Cookies! They are the perfect Holiday cookie to enjoy over Thanksgiving, Christmas, or any gathering. Enjoy!

    -TSG

    More vegan cookie recipes you will love:

    • plate of oatmeal chocolate chip cookies surrounded by bowl of chocolate chips and oats
      Vegan Oatmeal Chocolate Chip Cookies
    • wire rack full of gingerbread cookies in shapes of gingerbread men, stars, snowflakes, christmas trees, dreidels
      Vegan Gingerbread Cookies
    • close up overhead shot of pile of pumpkin chocolate chip cookies
      Vegan Pumpkin Chocolate Chip Cookies
    • two cookies topped with a gooey apple pie filling propped against each other.
      Vegan Apple Pie Cookies

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    two cookies filled with pecan pie filling on a small plate with tray of cookies behind them.

    Vegan Pecan Pie Cookies

    These Vegan Pecan Pie Cookies combine chewy cinnamon cookies with a gooey homemade pecan pie filling for an amazing vegan cookie recipe.
    5 from 13 votes
    Print Pin
    Course: Dessert, Vegan Cookies + Brownies
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Chill time: 30 minutes
    Total Time: 1 hour 20 minutes
    Servings: 11 cookies
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pecan Pie Filling

    • 1 Tablespoon water
    • ½ Tablespoon cornstarch
    • 3 Tablespoons vegan butter
    • ½ cup chopped pecans
    • 2 Tablespoons brown sugar
    • 2 Tablespoons maple syrup
    • 1 teaspoon vanilla bean paste or vanilla extract

    Cinnamon Cookie Dough

    • ½ cup vegan butter room temperature
    • ½ cup+ 2 Tablespoons sugar  ½ cup for dough, 2 Tbsp for rolling before baking
    • ¼ cup light brown sugar
    • 1 flax egg 1 Tablespoon (8 grams) ground flaxseed mixed with 3 Tbsp water
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 ½ cups + 3 Tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon or pumpkin pie spice
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Instructions

    Make the pecan pie filling:

    • First, make the cornstarch slurry by mixing together the cold water and cornstarch until a cloudy paste forms. Set aside.
    • Add the butter to a saucepan and melt over low heat. Once bubbling, add in the chopped pecans, brown sugar, maple syrup, and vanilla. Stir together and cook over low heat for 1-2 minutes.
    • Once bubbling, add in the cornstarch slurry and mix together. Continue cooking over low heat for 2-3 minutes until it thickens and becomes glossy. Then, set aside to cool while you make the cookie dough.

    Make the cinnamon cookie dough:

    • To make the dough, add the room temperature vegan butter, ½ cup of white sugar, and brown sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
    • Next, add the flax egg and vanilla bean paste to the bowl and mix together for about 30 seconds.
    • Add in the all-purpose flour, baking powder, cinnamon, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together until a thick cookie dough forms. The dough will start off crumbly, so keep mixing it until soft.
    • Cover the bowl of dough with plastic wrap and add the bowl to the fridge to chill for 30 minutes- 1 hour. The dough can also be refrigerated for up to 24 hours.

    Assembling & baking the cookies

    • About 10 minutes before removing the dough from the fridge preheat the oven to 350F and line a baking tray with parchment paper.
    • Remove the dough from the fridge and use a cookie scoop to scoop out 11 evenly sized cookies. Roll each cookie dough ball between your palms to form a round ball. Then, roll each ball in a bowl with the 2 Tbsp of sugar that was set aside so that each dough ball is coated in sugar.
    • Place the cinnamon cookie dough balls onto the baking sheet. Then, slightly press each dough ball down with your palm. 
    • Use your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger. Then, spoon about ½ Tablespoon of the cooled pecan pie filling into the center of each cookie.
    • Once filled, make sure the cookies are at least 2 inches apart on the baking tray as they will spread while baking. Then, add the tray to the oven and bake the cookies for 12-14 minutes until the edges are crisp and the centers are set but still gooey.
    • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. If needed use a spoon to push the edges of the cookies into a rounder shape while they are still warm. Then, move the cookies to a wire rack to continue cooling.
    • Once cooled, enjoy these pecan pie cookies!

    Notes

    • Please see the blog post for substitution ideas
    • Baked cookies can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. I highly recommend storing them between sheets of parchment paper so they don't stick together.
    • To defrost frozen cookies, just let them sit at room temperature for about an hour before enjoying them!

    Nutrition

    Serving: 1cookie | Calories: 362kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 164mg | Potassium: 88mg | Fiber: 2g | Sugar: 23g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
    « Vegan Apple Fritter Bread
    Vegan Pumpkin Vodka Pasta »

    Sign up for our newsletter!

    And receive our FREE ebook with 6 must make SGTO vegan dinner recipes ready in 40 minutes or less!

    Reader Interactions

    Comments

    1. Melanie says

      December 21, 2022 at 6:56 pm

      Love the cookies, made for friends for thanksgiving and were a hit.
      Question do you have an suggestions on best alteration for the dough for someone that doesn't like cinnamon, I tried just skipping the cinnamon but the cookie just tastes plain, maybe more sugar?

      Reply
      • Megan says

        December 21, 2022 at 11:51 pm

        Glad you liked them! More sugar would change the texture of the cookies and make them spread too much/ too sweet. You can use a different spice or add more vanilla extract and it shouldn't change the texture of the cookies. Or another extract flavor if you want!

        Reply
      • Kirsten Svendsen says

        January 24, 2023 at 4:50 am

        Nutmeg, all spice, or ginger maybe?

        Reply
    2. Lauren says

      November 24, 2022 at 12:09 am

      Thank you for sharing your recipes. They're wonderful! Trying this one out right now. 🙂

      Reply
    3. bailey says

      November 20, 2022 at 6:01 pm

      could i use applesauce instead of flaxseeds for the egg subsitiute?

      Reply
      • Megan says

        November 20, 2022 at 7:58 pm

        No I wouldn't recommend it it will make the cookies fluffier and cake-like.

        Reply
    4. Chelsea says

      November 20, 2022 at 5:28 pm

      5 stars
      I chose to infuse the cookie dough with c*nnab1s oil, and couldn’t have been more pleased with the results!! This recipe is every vegan pecan lover’s dream. Pecan pie in cookie form is so versatile and transportable! I was able to take them on a plane to share with friends and everyone loved them.

      I added spices like ginger and allspice to compliment the cinnamon in both the cookie dough and the filling.

      I didn’t have maple syrup so I mixed some agave and molasses together and that worked very well! I also used coconut it sugar in place of brown& white sugar, and the result was phenomenal.

      Even my boyfriend who hates nuts in desserts love these. I give this recipe a 10/10!!!

      Reply
      • Megan says

        November 20, 2022 at 7:59 pm

        Thanks for sharing your substitutes and so happy everyone enjoyed them! 🙂

        Reply
    5. Kelly Stuart says

      November 15, 2022 at 2:55 am

      5 stars
      So easy and delish! This is easily adapted to be non vegan as well. Big hit at my friendsgiving feast! Will definitely make these again! Double or triple the recipe!

      Reply
      • Megan says

        November 15, 2022 at 2:56 am

        Thanks for the review! 🙂

        Reply
    6. Kalina says

      November 07, 2022 at 3:35 am

      These look amazing!! Stumbled across the video on tiktok and I would love to try them!! My only question is,
      if I use non vegan ingredients will it be the same or will the measurements have to be different? Nothing wrong with vegan I just have all on hand otherwise

      Reply
      • Megan says

        November 07, 2022 at 6:45 pm

        Vegan butter can be subbed for dairy butter 1:1 with no problems! For the flax eggs, I'm honestly not sure. Because eggs vary in size and also give some leavening to cookies, it does affect the texture slightly- they may be a little puffier or spread more depending. But it should still taste good. I don't bake with eggs at all so I'm not totally sure but hope that helps!

        Reply
      • Shannon says

        December 07, 2022 at 1:38 am

        5 stars
        Wow! These are incredible and so easy to make! I could hug you for this recipe!

        Reply
    7. Jacob says

      October 30, 2022 at 4:24 pm

      5 stars
      Loved these cookies!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Citrus Season Favorites:

    • overhead shot of dried citrus wheels including blood oranges, navel oranges, limes, and lemons
      How to make dried/dehydrated citrus
    • Grapefruit Olive Oil Cake with a slice cut out on top of a cake stand with grapefruit glaze and dried grapefruits on top
      Vegan Grapefruit Olive Oil Cake
    • plate of lemon pasta with peas, leeks, and fresh oregano on top
      Vegan Lemon Butter Pasta with Peas & Leeks
    • multiple lemon poppyseed muffins with lemon glaze and fresh lemons
      Vegan Lemon Poppy Seed Muffins
    • orange cookies with glaze and orange zest layered on a white wood board
      Vegan Orange Cardamom Sugar Cookies
    • a martini cocktail glass filled with a lemon drop with a dried lemon slice and dried lavender spring as garnish
      Lavender Lemon Drop Martini

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Resources

    • All Recipes
    • Popular Recipes
    • Discount Codes

    Terms & Conditions

    • Privacy Policy & Disclaimer

    Copyright © 2023 ShortGirlTallOrder®. All Rights Reserved.