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Vegan Pecan Cookies Recipe – Namely Marly

MarlyBy No Comments5 Mins Read

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This healthy Vegan Butter Pecan Cookies recipe creates a buttery and lightly sweetened cookie made with coconut sugar. Pecan Sugar Cookies have the flavors of a pecan pie! Serve these vegan cookies with a tall glass of almond milk.

Vegan pecan cookies are stacked up with pecans around them and more cookies in the background.

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 because you can taste the flavors of my favorite dessert, Vegan Pecan Pie.

The first step in the best pecan cookie is to bake the pecans. If you’re like me, you look at a recipe and wonder what steps you can skip. Toasting pecans would have definitely been on my “meh” list at one time, but I want to urge you to give it a try.

How to Make Vegan Pecan Cookies

  1. Prepare the flax egg. Set aside to thicken.
    A measuring spoon drizzles a flax egg mixture into a small glass bowl
  2. Place pecans on a baking sheet and bake for 5 minutes, until toasted. Remove from oven. Set aside to cool.
    Pecans have been toasted on a baking sheet.
  3. Stir together vegan butter, brown sugar, and granulated sugar.
    A hand holds a bowl of brown sugar, pouring it into a bowl with melted butter and granulated sugar.
  4. Add molasses, the flax egg, and vanilla. Stir until combined.
    Molasses is being poured into a bowl with other ingredients, such as brown sugar.
  5. Add the flax egg and vanilla, stirring until combined. 
  6. Stir together the dry ingredients from the flour to the salt.
  7. Reserve 32 pecan halves. Chop the remaining pecans.
    A hand holds a knife, chopping pecans on a cutting board.
  8. Add the chopped pecans to the flour mixture, stirring until they’re coated. 
    Chopped pecans are being poured from a cutting board into a bowl with a flour mixture.
  9. Stir together the flour and butter mixture to make the dough.
    A golden butter mixture is being poured into a bowl with a flour mixture.
  10. Use a cookie dispenser to scoop out equal sizes of cookie dough.
  11. Place the dough balls 2″ apart on the prepared cookie sheet. Add a pecan half on top of each cookie.
  12. Bake for 8 to 10 minutes, until golden on the outside.
  13. Remove from oven and allow to cool slightly before transferring to a wire rack to cool completely.

Serving Suggestions

These vegan pecan cookies could be served on a tray with some Vegan Peanut Butter Balls and Bacon Flavored Almonds. A combination of salty and sweet is perfect at parties!


Storage Tips

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.


Marly’s Tips

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:

  • Add some ground ginger to the cookie dough.
  • Make sure to reserve some of the chopped pecans to press into the tops of the cookie dough balls
  • I love to freeze cookie dough balls so I can make a fresh batch any time
  • Imagine these cookies with a little chocolate drizzle over the top.

Best Vegan Cookies

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.

Looking down on vegan pecan cookies on a plate.
A stack of 3 vegan pecan cookies has pecans around it.

Prevent your screen from going dark

  • 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, granulated sugar, and molasses. Add the 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 and add them 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

(The products above contain sponsored links to products we use and recommend)

Measuring Flour

Use 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.

Sodium: 137mg | Calcium: 17mg | Vitamin C: 1mg | Vitamin A: 272IU | Sugar: 12g | Fiber: 1g | Potassium: 63mg | Calories: 166kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 8g | Protein: 2g | Carbohydrates: 22g | Iron: 1mg

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.

It's National Cookie Day and we're celebrating with some food bloggers to share you some awesome cookie recipes!

Enjoy!

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