Crispy and buttery on the outside, chewy and gooey on the inside – the formula to the perfect cookie. I love a good cookie, and I also love pecan pie. One day, I decided to put the two classics together and here you have it – my chewy delicious pecan pie cookies. It’s the perfect combination of sugary pecans and butter base.

Why do you have to make these pecan pie cookies?
The flavor is outstanding! You’ll love the sweet, salty and savory taste of these!
It’s an easy recipe that won’t take long!
It’s the perfect holiday recipe to have on the table with your dinner. You can also celebrate autumn with these cookies to greet your guests. The smell of these cookies baking in the oven will bring everyone searching for what it is that’s creating this beautiful wafting smell!
It’s made for nut lovers who love having nuts in their baking or desserts!
Finally, it’s chewy and irresistible that you’ll be making these time and time again!

What is in the pecan pie cookies?
The ingredients are pretty standard. Perhaps the vegan butter isn’t standard but if you’ve got a stocked vegan pantry you’re good to go! Here’s a list of just some of the ingredients I used and why. The other items are pretty standard (baking soda and power, flour etc).
Coconut sugar – make these taste earthy with the use of coconut sugar. You can swap it for brown sugar or white sugar as well. I find coconut sugar slightly less sweet than brown or white.
vegan butter – I use mykonos as it’s been the best so far for me. I love the texture and the way it bakes and you don’t taste any cashew.
flax egg – I used a flax egg in lieu of an egg. The ratio I typically use is 1 tablespoon of flax meal to 2.5 tablespoons of water.
Please scroll below for the recipe card for a full list of what I used!

How to make the filling
The filling is honestly what makes this cookie. When it’s baked, it’s chewy and delicious. The hint of cinnamon really enhances it and makes it warm and spiced, perfect for the colder months.
Place everything inside of a pot and let it simmer for 5-10 minutes. I’d cook it until its somewhat sticky and slightly runny. Let it cool completely.


Putting the cookies together
- Prepare a cookie tray with parchment paper
- Stir the wet ingredients together until mixed.
- Add the powders like baking powder and baking soda as well as vanilla. Also mix well.

- Combine the dry ingredients in a separate bowl and fold it in slowly (1/2 cup at a time) to the wet ingredients. Stir the batter between addition.
- Combine the mixture until you have a firm batter that’s not sticky or dry/crumbly.

- Use an ice cream scooper to scoop the batter onto a prepared pan. Use the back of the ice cream scooper to create a well. Use up the remainder of the dough doing the same thing with the ice cream scooper. I really like using this one.

- Pop the tray into the fridge for an hour. When the hour is almost up preheat the oven to 350F.
- Remove the tray from the fridge and place your pecan pie filling inside the well you created for each cookie.

- Bake for 10-11 minutes. If you like it a bit crispy do it for 11-12 minutes. If you like it softer do it for 10 minutes.
- Let them cool and enjoy!

Other ways to use the topping
You’re probably going to have leftovers so try using it for:
- chia pudding
- porridge
- gazette
- or eat it on its own!
Alternates to use in this cookie recipe
The most obvious alternative to this cookie is using a different nut than pecan.

Tips and Suggestions
Chilling
I know putting the cookies in the fridge is a bit of a pain and can take time. I would at least chill it for 20 minutes or put them in the freezer for 15 minutes. My goal is to ensure the pecan pie doesn’t spill over the sides. You want to make sure the pecan pie filling isn’t too runny and is somewhat sticky and stiff before putting it into your wells.
Dry cookies
If you find your dough is a bit dry and falling apart then add a splash of milk to the dough. If the batter is too dry then your cookie won’t be soft and chewy but rather hard and dry. Try adding the dough in segments and not to overmix the batter.
Storing and freezing
You can wrap the tray up after you finish creating wells in the cookies and use them for another day. I’d say it would freeze well for 2 weeks. Then I’d worry about freezer burn and them drying out.
You can also freeze the actual cookies after they’ve cooled completely. They will store well for 2 months in a seal proof container.

Other cookie recipes to try
Delicious Chocolate Chip Cookies, gluten free

Chewy Delicious Pecan Pie Cookies
Equipment
- 1 cookie tray baking tray
- 1 Oven
- 1 fridge to chill cookies
- 1 ice cream scooper to scoop the cookies
Ingredients
- 2.5 cups flour
- 1 tsp baking powder
- 1.5 tsp arrowroot powder (or cornstarch)
- 1.5 flax eggs (1.5 tbsp flax, 3 3/4 tbsp water)
- 1/2 tsp salt
- 3/4 cup butter
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1 tsp vanilla powder
Pecan topping
- 1/3 cup butter
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups chopped pecans
Instructions
- Prepare a cookie tray with parchment paper.Add the powders like baking powder and baking soda as well as vanilla. Also mix well.
- Stir the wet ingredients together until mixed
- Add the powders like baking powder and baking soda as well as vanilla. Also mix well.
- Combine the dry ingredients in a separate bowl and fold it in slowly (1/2 cup at a time) to the wet ingredients. Stir the batter lightly between addition.
- Combine the mixture until you have a firm batter that's not sticky or dry/crumbly.
- Use an ice cream scooper to scoop the batter onto a prepared pan. Use the back of the ice cream scooper to create a well. Use up the remainder of the dough doing the same thing with the ice cream scooper
- Pop the tray into the fridge for an hour. When the hour is almost up preheat the oven to 350F.
- Remove the tray from the fridge and place your pecan pie filling inside the well you created for each cookie.
- Bake for 10-11 minutes. If you like it a bit crispy do it for 11-12 minutes. If you like it softer do it for 10 minutes. Let them cool and enjoy!
Nutrition
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