Vegan Pecan Pie Cookies: A Chewy, Nutty Delight

These Vegan Pecan Pie Cookies are the perfect fusion of a chewy cookie and a rich, nutty pecan pie filling. Each soft cookie is filled with a gooey, caramel-like pecan mixture, topped with a dollop of whipped cream and finished with a sweet maple drizzle. The warm spices of allspice and cinnamon give the cookies a cozy, autumnal flavor that makes them irresistible. Best of all, they’re completely dairy-free and easy to make, making them a perfect treat for any occasion.

Why You’ll Love This Recipe: You’ll love this recipe for its blend of chewy cookie texture and the classic flavors of pecan pie. The cookies are packed with warm spices, while the pecan filling adds a rich, buttery caramel flavor that complements the soft cookie base. These cookies are perfect for holiday baking, dessert platters, or simply enjoying with a cup of tea or coffee. Plus, the whipped cream and maple drizzle give them a decadent finish that elevates them beyond your standard cookie.

Perfect Occasion: These cookies are perfect for autumn and winter celebrations like Thanksgiving, Christmas, or any cozy gathering. Their combination of chewy cookie and gooey pecan filling makes them ideal for holiday cookie swaps, festive dessert tables, or as a sweet treat to enjoy on a chilly afternoon. Their elegant appearance with the whipped cream swirl and maple drizzle makes them stand out, yet they’re simple enough to whip up for any casual get-together.

Decoration Tips: For a polished finish, pipe a swirl of whipped cream on each cookie and drizzle with a bit of maple syrup. You can also top each cookie with a whole pecan for an extra touch of elegance. If you’re serving these at a party, arrange them on a decorative platter and surround them with autumn-themed accents like small pumpkins, cinnamon sticks, or fall leaves for a cozy display. You can also dust them with a little powdered sugar for a festive look.

Ingredients for the Cookies:

• 115g dairy-free butter (softened, cubed)
• 80g caster sugar (plus extra for rolling the dough)
• 60g light brown sugar
• 30ml dairy-free milk
• 210g all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon

Ingredients for the Pecan Pie Filling:

• 1½ tbsp cornflour (cornstarch)
• 1 tbsp water
• 40g dairy-free butter
• 30g light brown sugar
• 30ml maple syrup
• 100g pecan nuts (chopped)

Ingredients for the Decoration:

• 100ml dairy-free whipping cream
• Maple syrup (for drizzling)
• Whole pecan nuts (optional, for garnish)

Instructions:

Method for the Cookies:

1. Preheat the oven to 180°C (350°F) fan and line two baking trays with parchment paper.
2. In a mixing bowl or stand mixer, cream the butter, caster sugar, and brown sugar until light and fluffy.
3. Add the dairy-free milk and mix until fully combined.
4. Sift in the flour, baking powder, bicarbonate of soda, allspice, and cinnamon. Mix until the dough comes together.
5. Scoop out cookie dough balls (around 45g each) using a spoon or ice cream scoop, and roll each one in caster sugar.
6. Lightly flatten each dough ball and press a well into the center using the back of a spoon or your fingertips. Set aside.

Method for the Pecan Pie Filling:

1. In a small bowl, mix the cornflour and water to create a paste.
2. In a medium saucepan, melt the butter over low heat. Add the brown sugar, maple syrup, chopped pecans, and the cornflour paste.
3. Cook on low to medium heat for about 5 minutes, stirring until the mixture thickens and turns into a sticky, caramel-like consistency. Remove from heat and allow to cool for a few minutes.
4. Spoon the pecan filling into the wells of each cookie, being careful not to overfill as the filling may spread during baking.

Baking:

1. Place the filled cookies on the prepared baking trays, leaving enough space between each as they will spread.
2. Bake for 12-14 minutes, or until the cookies are lightly golden.
3. Once baked, remove the trays from the oven and use a round cookie cutter to shape the cookies into perfect circles by gently scooting them inward.
4. Allow the cookies to cool completely on the tray.

Method for the Decoration:

1. In a stand mixer with a balloon whisk attachment, whip the dairy-free cream on high speed until soft peaks form.
2. Transfer the whipped cream into a piping bag fitted with a star tip nozzle. Once the cookies are completely cool, pipe a swirl of cream on top of each cookie.
3. Drizzle maple syrup over the cream for added sweetness.
4. Optionally, top each cookie with a whole pecan for an extra decorative touch.

Enjoy!