Vegan Pecan Pie Cookies
Why Make This Recipe
Imagine munching on cookies that embrace the flavors of a classic pecan pie but are totally plant-based. Yep, you heard that right! Vegan Pecan Pie Cookies are where it’s at. They’re chewy, crunchy, and sweet with just enough pecan goodness to make your taste buds dance. Whether you’re vegan, looking for a lighter treat, or just trying to impress your friends with your baking skills, these cookies won’t disappoint. Plus, nobody can say no to cookies—no one!
How to Make Vegan Pecan Pie Cookies
Time to roll up those sleeves and whip up some cookie magic! Making Vegan Pecan Pie Cookies is as simple as pie (pun totally intended). Just remember, no fancy techniques needed here; a good old mixing bowl will do the trick.
Ingredients:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup chopped pecans
- 1/4 tsp salt
Directions:
- Preheat your oven to 350°F (175°C). A warm oven makes everything better!
- In a mixing bowl, combine the almond flour, all-purpose flour, brown sugar, baking soda, and salt.
- Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Fold in the chopped pecans. Your future self will thank you for this deliciousness!
- Scoop out tablespoons of dough and place them on a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes or until golden brown. Let those beauties cool on the rack and try not to eat them all right away.
How to Serve Vegan Pecan Pie Cookies
Serve these delightful cookies warm with a side of non-dairy ice cream for a heavenly dessert experience. Or, hey, crumble them over your morning oats for a bit of crunch! You might even want to drizzle some extra maple syrup on top. Can anyone say “yum”? 😋
How to Store Vegan Pecan Pie Cookies
Keep your cookies in an airtight container at room temperature for up to one week. If you’re like me and can’t resist, I don’t suggest you wait that long! 🍪 For longer storage, pop them in the fridge for up to two weeks or freeze them for up to three months. Just make sure to wrap them tightly; nobody wants freezer burnt cookies!
Tips to Make Vegan Pecan Pie Cookies
- Don’t skimp on the chopped pecans—they’re the star of the show!
- Check your cookies at the low end of the baking time; they can turn from perfect to “oops” real quick.
- Feel free to sub in different nuts if pecans aren’t your jam. Walnuts or almonds work great too!
Variation
Feeling adventurous? Add a splash of cinnamon or a dash of nutmeg for a fall-inspired twist. You could also mix in some chocolate chips for those who just can’t resist chocolate in anything. The world is your cookie!
FAQs
Can I use regular flour instead of almond flour?
Absolutely! If you don’t mind gluten, regular flour works just fine.
How do I make these gluten-free?
Just swap the all-purpose flour with a gluten-free flour blend and, bam, you’re good to go!
How long do these cookies last?
Stored properly, they’ll hang out for about a week at room temperature, or up to two weeks in the fridge. But seriously, who’s waiting that long? 😏
So, what are you waiting for? Get baking and treat yourself to some Vegan Pecan Pie Cookies!
Vegan Pecan Pie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, all-purpose flour, brown sugar, baking soda, and salt.
- Add the maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Fold in the chopped pecans.
- Scoop out tablespoons of dough and place them on a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes or until golden brown. Let cool on a rack.
