These vegan pecan cookies are buttery and tender boasting pecan bits in every bite! Enjoy each cookie with a tall glass of homemade pecan milk for a double pecan kind of treat.
It’s definitely a great time of year for making butter pecan cookies! And when it’s National Cookie Day, there’s even more reason to celebrate. In fact, below I’m sharing some amazing cookie recipes from some of my favorite food blogging friends.
I have another reason to love these buttery cookies — you can taste the flavors of my favorite dessert, Vegan Pecan Pie.
Here are some of the key ingredients you’ll need to make these cookies:
- Egg Substitute — We’ll use a flax egg in this recipe, but you can substitute a chia egg.
- Pecans — I buy pecan halves in bulk at Costco.
- Butter — You’ll need one cup vegan butter that’s designed for baking.
- Sugar — We’ll use both granulated and brown sugar.
- Molasses — We’ll make these cookies extra soft by adding molasses.
- Flour — You can use all-purpose flour or a gluten-free flour that has been formulated for baking.
- Leavener — You’ll need both baking soda and baking powder
Store these pecan cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 10 days, or in the freezer for up to 2 months.
I love changing a recipe to make it my own. I encourage you to do the same! Here are some ideas for making this recipe your favorite:
Clearly, you love a delicious vegan cookie. Here are more of my favorite cookie recipes to satisfy your cookie passions:
Whatever cookie you’re making, be sure to serve them with this tasty pecan milk.
- Prepare the flax egg. Set aside to thicken.
- Preheat your oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Place pecans on a baking sheet and bake for 5 minutes, until toasted. Remove from oven. Set aside to cool.
- Stir together vegan butter, brown sugar, and granulated sugar.
- Add the molasses, flax egg and vanilla, stirring until combined.
- In a mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Stir to combine.
- Reserve 32 pecan halves. Chop the remaining pecans.
- Add chopped pecans to the flour, stirring until they're coated.
- Stir together the flour and butter mixture to make the dough.
- Use a cookie dispenser to scoop out equal sizes of cookie dough. Place the dough balls 2" apart on the prepared cookie sheet. Add a pecan half on top of each cookie.
- Bake for 8 to 10 minutes, until golden on the outside. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely. Cookies will firm up as they cool
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Measuring FlourUse the spoon and level method to measure flour. To do this, sift the flour then spoon it into a measuring cup until overflowing. Use a level instrument, like a butter knife, to level the flour in the measuring cup.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2017 and was updated to include new photos, new text, and an updated recipe in 2022.
Today is an extra special day, because it’s National Cookie Day! And I think we should celebrate! I teamed up with some pretty awesome food blogging friends to share with you a whole bunch of cookie day recipes!
I realize some of these recipes may not be vegan, so don’t hesitate to reach out to me if you’d like help veganizing them.
- Vegan Coconut Chocolate Chip Cookies
- Peanut Butter Blossoms Cookies by Life Made Simple
- Florentine Lace Cookies by Ashlee Marie
- Vegan Cranberry Chocolate Chip Cookies
- M&M Chocolate Christmas Cookies via Creations by Kara
- Vegan Red Velvet Chocolate Chip Cookies
- Buried Chocolate Cherry Cookies via 365 Days of Crockpots
- Chocolate Chip Shortbread Cookies by the Baker Upstairs
- Vegan Christmas Sprinkle Chocolate Chip Cookies