Pecan Pie Cookies

Buttery and sweet with gooey pecan filling, these vegan Pecan Pie Cookies are a holiday favorite - perfect for gifting, snacking, or dessert!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Chill time 30

Total Time 1 10

Servings serves

Calories 248kcal

Equipment

Hand mixer

Ingredients

Cookie:

½ cup vegetable oil neutral-tasting; approx. (120ml)
¾ cup granulated sugar (150g)
½ cup unsweetened applesauce (120ml)
1 teaspoon vanilla extract (5ml)
¼ cup powdered sugar (30g)
1 tablespoon cornstarch (8g)
2 ¾ cups all-purpose flour (330g)
1 teaspoon baking soda (5g)
½ teaspoon salt (3g )

Filling:

1 tablespoon cornstarch (8g)
6 tablespoons coconut milk (90ml)
1 cup pecans chopped, (115g)
2 tablespoons coconut oil (30ml)
1/3 cup light brown sugar (70g)
3 tablespoons maple syrup (45ml)
½ teaspoon ground cinnamon (1g)
1 teaspoon vanilla extract (5ml)

Instructions

In a large mixing bowl, whisk together the flour, cornstarch, powdered sugar, baking soda, and salt. Set aside.
In a separate bowl, mix the vegetable oil, granulated sugar, applesauce, and vanilla extract. Use a hand mixer or whisk to combine until emulsified and slightly thickened (about 1–2 minutes).
Add the dry ingredients to the wet ingredients and stir until a thick but soft dough forms. If the dough is too stiff, add 1–2 tablespoons (15–30ml) of non-dairy milk to soften. Cover and chill the dough for 30 minutes to help prevent spreading.
In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons of the coconut milk to make a smooth slurry.
In a small saucepan over medium heat, combine the coconut oil, remaining 4 tablespoons coconut milk, brown sugar, and maple syrup. Stir until it begins to simmer and becomes a translucent syrup, about 3–4 minutes.
Reduce heat to medium-low, add chopped pecans, and simmer for another 3 minutes, stirring regularly.
Stir in the cornstarch slurry, cinnamon, and vanilla. Cook for 2–3 minutes, stirring constantly, until the filling thickens significantly - it should take at least 2 seconds for the mixture to settle when a spoon drags through the pan. Remove from heat and cool completely.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop slightly heaping 2-tablespoon (about 35ml) portions of dough. Roll into balls and place them on the prepared baking sheet, spacing 2–3 inches apart.
Use your thumb or the back of a round spoon to press a deep well into the center of each dough ball. Smooth any large cracks.
Spoon a rounded tablespoon (about 12–14ml) of the cooled pecan filling into each well.
Bake for 9–11 minutes, or until cookies are lightly golden around the edges. Remove from oven and gently tap the tray once on the counter to help the cookies settle.
Let cool on the baking sheet for at least 10 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

Notes

*If using a homemade apple sauce, add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency.

Nutrition