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.
6 Ingredient Vegan Pecan Pie Cookies
- 1 cup 114g old-fashioned gluten-free rolled oats (I use Bob's Red Mill)
- 1 cup 120g raw pecans
- 1 tablespoon 7g ground flaxseed
- 2 tablespoons 20g coconut sugar
- pinch sea salt
- 3 tablespoons 60g pure maple syrup
- 1/4 teaspoon vanilla extract
Optional topping, but recommended
- So Delicious "Light" CocoWhip It's the low-fat version. You can find this at Sprouts or Whole Foods and possibly Trader Joes
- Preheat and oven to 350°F and line a sheet pan with parchment paper.
- Add the oats and pecans to a food processor and process for 15-30 seconds until it is a fine flour and no more whole oats remain. Be careful not to process it into butter though! Pecans have a natural high oil content and will turn moist rather quick.
- Add the flaxseed, coconut sugar and salt and pulse just a few seconds more. Add the syrup and vanilla and process until it forms into thick chunks and then stop. It should stick and hold together when pressed with your fingers. See video for reference.
- Form large balls, using about 3 tablespoons worth of dough, and roll in between your hands until smooth and round. You should make 7 large balls. Place 2 inches apart on the cookie sheet. Press down each cookie to about 1/4 inch thickness and they should be 2 to 2 1/2 inches wide. Piece any cracked edges together.
- Bake for exactly 10 minutes. This will yield a crispy, buttery cookie while still keeping them moist. Let them cool for 10 minutes on the pan and then transfer to a cooling rack with a papertowel underneath them to drain excess oil. Pecans release their natural oils during baking, so I find cooling them additionally on a papertowel solves this.
- For serving, add the cocowhip right beforehand, as it melts fairly quickly.
Nutrition per cookie (based on 7 large ones): 222.8 calories, 13.7g fat, 22.2g carbs, 8.3g sugar, 3.8g fiber, 37.1mg sodium
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