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.
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!
- 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.
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!
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.
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!
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!
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!
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!
More vegan cookie recipes you will love:
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Vegan Pecan Pie Cookies
Pecan Pie Filling
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
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!
- 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!