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Vegan Pecan Pie Cookies

Deliciously chewy and nutty cookies that mimic the beloved pecan pie while being completely egg and dairy-free.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1/4 cup coconut oil (melted) Make sure it’s melted but not too hot.
  • 1/4 cup maple syrup Adds a unique flavor.
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brown sugar
Dry ingredients
  • 1 cup all-purpose flour For a gluten-free version, use a gluten-free blend.
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • optional pinch cinnamon For added warmth.
Main ingredients
  • 1 cup pecans (chopped) Toasting them enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the brown sugar, melted coconut oil, maple syrup, and vanilla extract until smooth.
  3. Add the flour, baking soda, salt, and optional cinnamon. Mix until just combined.
  4. Fold in the chopped pecans.
  5. Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
Baking
  1. Bake for 12-15 minutes until the edges are golden.
  2. Let cool on the pan for a few minutes before transferring to a wire rack.

Notes

Chill the dough for about 30 minutes before baking for better shape. Store leftovers in an airtight container for up to a week at room temperature or two weeks in the fridge. Freezer-friendly for up to three months.