Vegan Pecan Pie Cookies that are just 6 ingredients, dairy-free, gluten-free, oil-free and yet, delicious and buttery. Made with just oats, pecans, coconut sugar and maple syrup for the most natural sweetness that will remind you of the flavors from a homemade pecan pie, but with much simpler steps and whole foods.
Okay, so you may or may not have noticed it's been a month since I've last posted! What?! Well, what can I say, life gets really busy sometimes and to say it's hectic would be an understatement. I've mentioned on Instagram that I'm working on 2 big projects currently (to be revealed soon) and then you throw in being a mom with a 5 year old who I'm bringing back and forth to school, gymnastics, dance and the continuous errands and cooking/cleaning...well, there hasn't been much time to blog. My husband and I also run a house flipping business and we were finishing up our last flip recently. Sorry about the time away and I don't plan on being away a whole month again, but it's just a bit challenging at times, which I'm sure many, many of you parents out there understand. Even with the hectic life, there is nothing I enjoy more than being a mother. It is the greatest blessing I've ever received.
So, you know what the other greatest blessing is? These 6 Ingredient Vegan Pecan Pie Cookies. Yup, like how I led into that? Hahaha. This idea popped into my head when I had a sudden craving for pecan pie, but lacked the enthusiasm to do a whole pie. Enter, Pecan Pie COOKIES. So, basically the flavor of the pecan pie in an incredibly, ridiculous easy cookie recipe that is topped with whipped cream, just like a traditional pie!
So, we are celebrating my "return" to blogging today, lol, with these yummy little pie cookies. Also, it's my birthday tomorrow! I'm turning 25 ;). LOL.
EASY VEGAN PECAN PIE COOKIES
You only need 6 ingredients for the cookies and the optional, but recommended whipped cream:
- Rolled Oats
- Ground Flaxseed
- Maple Syrup
- Coconut Sugar
- Vanilla Extract
Do you know what the hardest thing to photograph and video is? Anything whipped cream, icy or ice cream. Oh my gosh, it is literally a race against time and since I use different lens and tripods for photos and filming, I had to keep switching while rushing to take pics and filming a video simultaneously...it was one of the hardest shoots I've done yet.
But, melted whipped cream or not, it still tastes equally as delicious. Oh my, it was quite yummy "cleaning up" this set, hahaha.
The cookies are topped with the whipped cream and voila, I swear, it's like eating a pie in your hand, but much easier. If you need a visual...check out my adorable little daughter going in for the kill above, lol. No fork needed! You could leave off the whip cream if you like, as the cookies themselves are really delicious and so buttery. However, the cookies are basic and you won't get the total insane experience without the whipped cream. I added some extra pecans and freshly ground cinnamon on top...you know, for aesthetics.
Pecans are my favorite nut, so these were certainly a treat. I don't eat them very often since they are so fattening, so these were thoroughly enjoyed. And before I get any questions on lower fat options or subbing the pecans, just skip the recipe if you don't want the fat. The cookies require the nuts in this recipe and there is no way around it. I am not fat-free and don't mind treats every now and then, but if you avoid them, I understand. And when a traditional pecan pie is full of eggs, corn syrup and loads of butter with typically 22g of fat per slice, I feel much better about this treat made from whole foods.
This recipe yields 7 large cookies. It doesn't seem like much, but they are pretty rich and with the whipped cream on top, it is like a complete dessert, so that is why I didn't write this as a large batch. Feel free to double the recipe if you like.
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.