Description
Soft, chewy vegan cookies filled with gooey maple pecan filling, buttery, rich, and completely plant-based.
Ingredients
1 cup chopped pecans
1/4 cup maple syrup
1/3 cup brown sugar or coconut sugar
1/2 cup vegan butter
1 tsp vanilla extract
1 tbsp cornstarch
2 tbsp non-dairy milk
1 1/2 cups all-purpose or gluten-free flour
1/4 tsp salt
Optional: pinch of cinnamon or nutmeg
Instructions
1. Toast pecans in skillet 2–3 minutes until fragrant; stir in maple syrup, sugar, and vegan butter. Cool slightly.
2. Cream vegan butter and brown sugar until light. Add vanilla, cornstarch, and non-dairy milk; mix.
3. Add flour and salt; stir until soft dough forms.
4. Scoop tablespoon-sized dough balls onto tray; press indentations.
5. Fill each with pecan mixture.
6. Bake 10–12 minutes at 350°F until edges are golden.
7. Cool fully before removing from tray.
Notes
Toast nuts first for best flavor.
Do not overbake; cookies will set as they cool.
Store airtight up to 1 week or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American