Description
Soft cinnamon‑spiced cookies filled with a gooey pecan pie center—everything you love about pecan pie in a handheld, plant‑based treat. Perfect for gifting, parties, or holiday 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 + 2 tablespoons sugar (½ cup for dough, 2 tbsp for rolling)
- ¼ cup light brown sugar
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ½ cups + 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon or pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Mix flaxseed and water to make the flax egg; let thicken 5–10 minutes.
- In a bowl, cream vegan butter, sugar, and brown sugar until fluffy. Add flax egg and vanilla.
- Whisk flour, cinnamon, baking powder, and salt. Combine with wet ingredients to form dough; chill 30 minutes.
- For filling, mix water and cornstarch in a small saucepan. Add butter, pecans, brown sugar, maple syrup. Cook 2–3 minutes until thick; stir in vanilla.
- Preheat oven to 350°F (175°C). Scoop dough into balls, roll in sugar, press centers to form wells, and spoon in pecan filling.
- Bake 11–13 minutes. Cool on sheet 5 minutes, then transfer to rack.
Notes
- Chill dough for thicker, softer cookies.
- Add a splash of bourbon to the filling for a holiday twist.
- Store filled cookies in single layers with parchment between them.
- Substitute pumpkin pie spice for a warmer seasonal flavor.
- Prep Time: 20 minutes
- Cook Time: 13 minutes