Why Make This Recipe

You know how some desserts just hit the spot? Well, these Vegan Pecan Pie Cookies are one of those sweet treats that will make you swoon. 😍 Imagine biting into a cookie that’s chewy, nutty, and has all the caramel goodness of your favorite pecan pie, but without the eggs or dairy. It’s a win-win—great taste and kind to our animal friends. Plus, they’re super easy to whip up and perfect for sharing (or not, no judgment here).

How to Make Vegan Pecan Pie Cookies

Making these cookies is a breeze! Grab your mixing bowl, and let’s get started. You’ll be measuring, mixing, and baking before you know it. Here’s the simple breakdown:

Mix your wet ingredients: That’s where the magic happens.
Combine them with dry ingredients: Who doesn’t love a good mixing session?
Fold in pecans: Because we want that delicious crunch!
Scoop, bake, and enjoy: Seriously, how much easier can it be?

See? Even your toddler could manage it (after a few supervised attempts, of course).

Ingredients:

1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup pecans (chopped)
Optional: a pinch of cinnamon (for that cozy vibe)

Directions:

Preheat your oven to 350°F (175°C). Trust me, you want those cookies to bake to perfection.
In a bowl, whisk together the brown sugar, coconut oil, maple syrup, and vanilla extract. It should be smooth and glossy—like your favorite pair of shoes after you clean them!
Add the flour, baking soda, salt, and optional cinnamon. Mix until just combined. Don’t go overboard; we don’t want rubbery cookies.
Fold in the chopped pecans. At this point, taste-testing is highly encouraged (you know, for quality control).
Scoop dough onto a baking sheet lined with parchment paper. Give them a little space—cookies like to spread out!
Bake for 12-15 minutes until the edges are golden. Your kitchen will smell amazing!
Let them cool on the pan for a few minutes before transferring to a wire rack.

How to Serve Vegan Pecan Pie Cookies

Serve these dreamy cookies warm with a glass of your favorite non-dairy milk or even a scoop of vegan ice cream. You might want to drizzle a little extra maple syrup over them for that extra indulgence—because why not?! 🍦 They also look stellar on a cookie platter at your next gathering, snagging all the “oohs” and “aahs.”

How to Store Vegan Pecan Pie Cookies

If you have leftovers (unlikely, but just in case), store your cookies in an airtight container at room temperature for up to a week. Need them to last longer? Pop them in the fridge for up to two weeks. Who said cookies can’t have a long shelf life?

Tips to Make Vegan Pecan Pie Cookies

Don’t skip the chilling: If you have the time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape and not melt into one big pecan puddle.
Coconut oil is key: Make sure it’s melted but not too hot; we don’t want scrambled cookies here.
Toasting pecans: Giving your pecans a light toast before mixing enhances their flavor. Just a few minutes in a dry skillet will do the trick.

Variation

Feeling adventurous? Try adding dark chocolate chips or a splash of maple extract instead of vanilla for a unique twist. You could even swap the pecans for walnuts or almonds if you’re feeling a little rebellious. 😜

FAQs

Can I freeze these cookies?
Absolutely! They’re freezer-friendly. Just pop them in a freezer bag and store them for up to three months. Defrost and enjoy whenever the craving strikes.

Are these cookies gluten-free?
If you swap out the all-purpose flour with a gluten-free blend, you’re all set! Just make sure your other ingredients are gluten-free too.

Can I use a different sweetener?
For sure! You can try agave nectar or even a sugar substitute, but make sure to adjust the liquid ingredients accordingly. Just remember that maple syrup adds a unique flavor we love!

Now you’re all set to create these delectable Vegan Pecan Pie Cookies! Enjoy baking, and happy munching! 🍪