Pecan Pie Cookies (vegan)

The classic pecan pie flavor in bite-sized portions is sure to be a hit at your next cookie swap or get-together.
Pecan pie itself is a Holiday favorite in the US with it’s nutty, sweet and slightly gooey, caramelized center.


Pecan Pie Cookie Recipe image by Brenda Walsh

Download and Print the Recipe (Vegan) Recipe Download (Regular) Recipe Download
with Guest Taylor Llewellyn

Filling Ingredients:
  • 1 Tbsp. vegan margarine-melted
  • 1/3 cup dark corn syrup
  • ¼ cup sugar
  • ½ tsp. vanilla
  • 1½ Tbsp. corn starch
  • 3/4 cup finely chopped pecans
Cookie Ingredients:
  • ¾ cup vegan margarine
  • 1 cup brown sugar
  • 1 tsp. vanilla
  • 2½ cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 3 Tbsp. corn starch
Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a non-stick silicone baking mat.

For filling, mix all ingredients together in a small bowl. Set aside.

For cookies, in a large mixing bowl, cream margarine and brown sugar together until light and fluffy. Add vanilla. In separate bowl, add all dry ingredients. Slowly add flour mixture to margarine/sugar mixture until all flour is incorporated and mixed well.

Shape dough into 1¼ inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Fill each indentation with approximately 1 tsp. of pecan filling. Do not overfill as the filling will bubble over the edges in the oven.

Bake for approximately 10-12 minutes or until set and golden – cool slightly and remove from pan. Serve warm or room temp.

Yield: 30 cookies


Pecan Pie Cookies (Regular)

Filling Ingredients:
  • 1 Tbsp. butter, melted
  • 1/3 cup dark corn syrup
  • ¼ cup sugar
  • ½ tsp. vanilla
  • 1½ Tbsp. corn starch
  • 3/4 cup finely chopped pecans
Cookie Ingredients:
  • ¾ cup butter
  • 1 cup brown sugar
  • 1 tsp. vanilla
  • 2½ cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 3 Tbsp. corn starch
Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or use a non-stick silicone baking mat.

For filling, mix all ingredients together in a small bowl. Set aside.

For cookies, in a large mixing bowl, cream butter and brown sugar together until light and fluffy. Add eggs and vanilla and mix well. In separate bowl, add all dry ingredients. Slowly add flour mixture to butter/sugar mixture until all flour is incorporated and mixed well.

Shape dough into 1¼ inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Fill each indentation with approximately 1 tsp. of pecan filling. Do not overfill as the filling will bubble over the edges in the oven.

Bake for approximately 10-12 minutes or until set and golden – cool slightly and remove from pan. Serve warm or room temp.

Yield: 30 cookies

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization.
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Kids Club for Jesus Studio and Leadership Center is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar