Description
Soft cinnamon sugar cookies filled with a rich, maple-sweetened pecan pie center. These vegan pecan pie cookies are perfect for holidays, cookie swaps, or cozy fall baking.
Ingredients
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 granulated sugar
- 2 tablespoons granulated sugar (for rolling)
- ¼ cup light brown sugar
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1½ cups + 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon or pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Prepare the flax egg and set aside for 5 minutes to thicken.
- Cream vegan butter, granulated sugar, and brown sugar until light and fluffy. Mix in flax egg and vanilla.
- In a separate bowl, whisk flour, cinnamon, baking powder, and salt. Add to wet ingredients and mix until a soft dough forms. Chill for 30 minutes.
- For the filling, whisk water and cornstarch in a saucepan. Add vegan butter, pecans, brown sugar, maple syrup, and vanilla. Cook over medium heat until thickened. Cool slightly.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into balls, coat lightly in sugar, and place on baking sheet. Create an indentation in each cookie.
- Fill each indentation with pecan mixture.
- Bake for 12–14 minutes until edges are lightly golden. Cool before serving.
Notes
- Chill dough to prevent spreading
- Let filling cool slightly before adding to cookies
- Cookies firm up as they cool
- Prep Time: 25 minutes
- Cook Time: 14 minutes