Description
Delectable vegan pecan pie cookies bring classic Southern dessert flavors into compact, irresistible cookie form. Nutty pecans and sweet maple syrup create a delightful treat you’ll crave again and again.
Ingredients
Scale
- 1 ½ cups + 3 tbsps (200 g) all-purpose flour
- ½ cup (113 g) vegan butter, room temperature
- ½ cup + 2 tbsps (120 g) sugar (½ cup for dough, 2 tbsps for rolling)
- ¼ cup (50 g) light brown sugar
- 1 teaspoon ground cinnamon or pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsps water)
- 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
- ½ cup (75 g) chopped pecans
- 3 tbsps (45 ml) vegan butter
- 2 tbsps (30 ml) brown sugar
- 2 tbsps (30 ml) maple syrup
- 1 tbsp (15 ml) water
- ½ tbsp (7.5 ml) cornstarch
- 1 teaspoon (5 ml) vanilla bean paste or vanilla extract
Instructions
- Cornstarch Preparation: Craft a smooth, cloudy cornstarch slurry in a small bowl to ensure a perfectly thickened filling later.
- Pecan Caramelization: Gently heat vegan butter and introduce pecans, brown sugar, maple syrup, and vanilla. Allow ingredients to meld and caramelize for 1-2 minutes, creating a rich, aromatic base.
- Filling Development: Integrate the cornstarch mixture into the pecan blend, stirring consistently. Simmer on low heat until the filling achieves a glossy, luxurious consistency. Remove from heat and cool completely.
- Dough Foundation: Cream vegan butter with sugars using an electric mixer until light and airy. Incorporate flax egg and vanilla, blending thoroughly to create a uniform wet mixture.
- Dry Ingredient Integration: Sift flour, baking powder, cinnamon, and salt together. Delicately fold dry ingredients into the wet mixture, forming a cohesive dough.
- Dough Conditioning: Refrigerate the dough for 30-60 minutes to enhance flavor and improve handling capabilities.
- Oven Preparation: Preheat oven to 350°F and line a baking sheet with parchment paper for effortless cookie removal.
- Cookie Shaping: Craft 11 uniform dough balls, rolling each in reserved sugar to create a crystalline exterior. Position on the baking sheet, gently creating a central well for filling.
- Filling and Baking: Carefully spoon cooled pecan mixture into each cookie’s indentation. Bake for 12-14 minutes until edges turn golden and crisp.
- Cooling Process: Allow cookies to rest on the tray for 5 minutes, then transfer to a wire rack for complete cooling and final texture development.
Notes
- Chill Dough Strategically: Refrigerate for 30-60 minutes to develop richer flavor and improve cookie texture, making the dough easier to handle.
- Master Pecan Caramelization: Watch the pecan mixture closely while cooking, aiming for a glossy, thick consistency without burning the ingredients.
- Create Perfect Indentations: Gently press cookie dough balls to form even wells, ensuring uniform filling distribution and attractive presentation.
- Cooling is Crucial: Allow cookies to rest on the baking sheet for 5 minutes before transferring, preventing potential breakage and maintaining structural integrity.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg