8 Best Vegan Pecan Cookie Recipes For Your Kids

8 Best Vegan Pecan Cookie Recipes For Your Kids

Pecans are the perfect little accent to any dessert. These savoury pecan cookies are a wonderful accompaniment to caramel and make an excellent base and filling for tarts and pies.

We searched high and low to bring you the best pecan cookies, brownies, bars, nibbles, and more in honour of Pecan Cookie Day. Let’s prepare some vegan pecan to treat a wonderful holiday.

1. Vegan Pecan-Walnut-Ginger Cookie Recipe

If you try to avoid falling each year, let these vegan pecan-walnut-ginger cookies help you adjust to the new year. They are a welcome change from the usual pumpkin spice or butternut squash cookies.

Still, robust, buttery nuts and autumnal flavours like ginger and cinnamon combine to create a seriously seasonal (and delectable!) treat.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 12 cookies

Ingredients

• Almond meal: 1¼ cups
• Chopped pecans: ¼ cup
• Chopped walnuts: ¼ cup
• Baking powder: ½ teaspoon
• Sea salt: ¼ teaspoon
• Raw sugar: 3 tablespoons
• Ground fresh ginger: 1 tablespoon
• Flax egg: 1
• Canola oil: 3 tablespoons

Method

1. Preheat your oven to 375°F (190°C).
2. Combine one tablespoon of flax meal and ½ tablespoons to make a flax egg. Let it sit for five minutes so that it can slightly thicken.
3. All dry ingredients should be combined and thoroughly mixed.
4. Whisk in the flax egg, ginger, oil, and vanilla (if using).
5. Mix the dry ingredients thoroughly after adding the liquid ones.
6. Make 1-inch dough balls and arrange them on a baking sheet (no spray is needed if using a non-stick pan).
7. Use the back of a spoon to press each ball down gently.
8. Enter the oven and immediately reduce the heat to 350°F (180°C).
9. The cookies may still appear pale after 10 minutes but should be golden brown.
10. Carefully lift one biscuit to check if its base is golden brown. If you want the cookies to be extra crispy, cook them on convection for five more minutes (watch closely to avoid burning).
11. The day they are made is best for eating. Keep cookies at room temperature and covered. After the first day, toast them in the toaster oven before serving them with a dash of salt.

2. Flourless Chocolate Chip Pecan Cookie Recipe

In a word, these flourless chocolate chip pecan cookies are incredible. They contain no flour, grains, or gluten and still taste great, and you will shake your head in astonishment.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 20-25 cookies

Ingredients

• Organic almond butter: 1 cup
• Raw coconut crystals: ¾ cups
• Raw cacao powder: ¼ cup
• Vegan/GF chocolate chips: 1 cup
• Organic pecans: ½ cup
• Flax eggs: 2
• Baking soda: ½ teaspoon
• Pink Himalayan salt: ¼ teaspoon

Method

1. In a small bowl, combine the water and ground flax seeds. Set the bowl aside.
2. In a medium bowl, combine the flax eggs and the remaining ingredients. A spoonful at a time, drop the dough for drop cookies onto a baking sheet.
3. For conventional, rounder cookies, drop spoonfuls on the baking sheet, lightly press them down to flatten them, and smooth the edges with your fingertips.
4. Bake for 10 minutes at 350°F. Before removing it from the baking pan, let it cool thoroughly.
5. Enjoy!

3. Chewy Vegan Butter Pecan Cookie Recipe

You must try these chewy vegan butter pecan cookies! Thanks to the vegan butter, they are crispy on the outside and chewy on the inside.

Pockets of melted chocolate chips and pecans add a pleasant nutty flavour and crunch, and they are nicely sweet. Serve these chewy butter pecan cookies as a snack after lunch or with an after-dinner tea. They will become your obsession!

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 12

Ingredients

• Vegan butter: 8 tablespoons
• Granulated sugar: ½ cup
• Light brown sugar: ⅓ cup
• Ground flax seeds: 1 tablespoon
• Hot water: 3 tablespoons
• Vanilla extract: 1 teaspoon
• All-purpose flour: ½ cup
• Baking soda: ½ teaspoon
• Sea salt: ½ teaspoon or to taste
• Vegan chocolate chips: ½ cup
• Pecans: ½ cup

Method

1. Set your oven to 350°F (180°C).
2. Blend the ground flaxseed with hot water, then leave it to thicken for around 5 minutes.
3. Use a microwave or saucepot to melt the earth-balanced buttery stick quickly.
4. In a mixing bowl, combine the two sugars with the butter once it has been slightly cooled to lukewarm (you don't want it to be hot). This shouldn't take more than a minute. After adding it, mix in the flax “egg.”
5. Add the sifted flour, baking soda, and salt to the butter mixture and stir only to combine.
6. Mix in the pecans and chocolate chips after adding them.
7. Use a 1½ or 2-oz scoop to portion out the cookies. Before baking, sprinkle some chocolate chips and nuts on top to ensure they look beautiful when they emerge from the oven.
8. If you like soft, chewy insides, don't overbake them in a 350°F (180°C) oven for 10-15 minutes or until golden brown.

4. Vegan Chunky Chocolate Pecan Cookie Recipe

These decadent vegan chunky chocolate pecan cookies are thick, chewy, soft, and loaded with chocolate chips and nuts. They are incredibly delectable, simple to create, and downright seductive.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 12

Ingredients

• Vegan block butter: 125 g
• Light brown soft sugar: 125 g
• Caster or granulated sugar: 75 g
• Vanilla extract: 2 teaspoons
• All-purpose flour: 280 g
• Corn flour: 20 g
• Baking powder: 1½ teaspoons
• Sodium Bicarbonate: 1 teaspoon
• Sea salt: ½ teaspoon or to taste
• Unsweetened non-dairy milk: 75 ml
• Dark vegan chocolate chips: 300 g
• Chopped pecans: 150 g

Method

1. With an electric mixer, begin creaming the butter, sugars, and vanilla extract until smooth and frothy.
2. Combine the salt, baking powder, bicarbonate of soda, cornstarch, and flour in a sieve.
3. Stir until a stiff dough forms, and add the milk and dry ingredients to the butter mixture. After mixing, add the chopped pecans and chocolate chips.
4. Place a lid on the bowl and store it in the refrigerator for up to 4 days.
5. The next day, divide the dough into 12 equal portions (each weighing around 95g) and form them into balls.
6. Put the dough balls on two baking sheets lined with parchment paper, space them apart, and freeze them for 15 minutes while preheating the oven to 180°C/160°C fan/350°F/gas mark.
7. Bake the cooled cookies for 20–25 minutes, until golden brown and a probe thermometer reads 80–85°C/175–185°F inside.
8. The cookies should cool on the baking sheet for ten minutes before being carefully moved to a wire rack to finish cooling.

5. Easy Vegan Cinnamon Pecan Cookie Recipe

This simple recipe is for chewy, buttery, gluten-free cookies overflowing with pecan crunch and cinnamon spice! Easy Vegan Cinnamon Pecan Cookies (V, GF) are made with nutritious components. They are healthy, dairy-free, vegan, gluten-free, and refined sugar-free.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 16 cookies

Ingredients

• Gluten-free oat flour: 1⅓ cups
• Baking powder: ¼ teaspoon
• Baking soda: ½ teaspoon
• Ground cinnamon: ¾ teaspoon
• Salt: ¼ teaspoon
• Solid coconut oil: 2 tablespoons
• Coconut sugar: ⅔ cup
• Flax eggs: 1⅓
• Pure vanilla extract: 1 teaspoon

Method

1. Turn the oven to 375°F (190°C). Line a cookie sheet with greased foil or parchment paper.
2. Mix the dry ingredients—flour, baking powder, baking soda, cinnamon, and salt—in a medium bowl. Set aside.
3. Add coconut sugar and solid coconut oil to a sizable mixing basin. Cut the sugar into the solid oil with a fork or pastry cutter for a few minutes.
4. Cut until the texture resembles clumpy wet sand, and only little coconut oil clumps are left.
5. Combine with the other wet ingredients and vanilla extract. Stir just until combined. It will be a lumpy, moist mixture.
6. The dry ingredients should be gradually added to the wet ingredients basin using a hand mixer. Mix the ingredients until thoroughly combined and dough forms.
7. Mix thoroughly until a cohesive dough forms. The little clumps of solid coconut oil are normal and shouldn't cause you any concern. Add the chopped pecans.
8. If the cookie dough is moist and sticky, akin to a thick cake batter, the coconut oil is not fully solidified. As a result, the cookies will be cakey and soft. The texture should resemble cookie dough, which is hard and fairly thick. To correct this, cover the cookie dough and place it in the freezer for 15 to 25 minutes or until it is excellent.
9. Scoop and drop cookie dough balls onto the prepared baking sheet using a 2-tablespoon cookie scoop. Put pecans on the top of the cookies if you want to. 10–14 minutes of baking. Mine was 12 minutes long. Give the baking sheet light strokes after taking it out of the oven.
10. Place the cooling rack underneath the baking sheet. Let the cookies cool on the baking sheet for 10 minutes. Then, move them to the cooling rack to complete cooling. Enjoy!

6. Vegan Maple Pecan Chocolate Chip Cookie Recipe

These sweet and nutty vegan maple pecan chocolate chip cookies are packed with flavour, thanks to the toasted maple pecans and dark chocolate chips.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 16

Ingredients

• Pecans: 100g
• Maple syrup: 1½ tablespoons
• Vegan butter: 115g
• Light brown sugar: 185g
• Maple syrup: 2 tablespoons
• Arrowroot/cornstarch: 1 tablespoon
• Water: 1 tablespoon
• Vanilla bean, paste or extract: 1 teaspoon
• Plain flour: 200g
• Baking powder: 1 teaspoon
• Good quality 70% dark chocolate: 100g

Method

1. Place two baking sheets in the oven and preheat them to 350°F (180°C).
2. Scatter the pecans with 1½ tablespoons of maple syrup on a baking sheet. After mixing, toss the ingredients in the oven for 5 to 6 minutes. They should be lightly toasted; keep an eye on them to ensure they don't burn.
3. Blend the sugar and butter in a bowl with an electric mixer until light and fluffy.
4. Add maple syrup and vanilla extract to the bowl after combining the arrowroot and water in a cup. Mix with a spoon after sifting in the flour and baking powder. Using your hands to mix might be more convenient.
5. If you use chocolate bars, break them into pieces the size of chocolate chips; you can save some aside to sprinkle on top of the cookies. Chop up ¾ of the nuts, then combine them with the chocolate in the cookie dough. Stir to distribute evenly.
6. With your hands, divide the mixture into four equal portions. Next, separate each portion into four golf-sized balls. You must produce a total of 16.
7. Place eight on each prepared baking sheet, leaving space between each for spreading. Press down a little, then sprinkle the remaining pecans and chocolate.
8. Place in the oven for 8–10 minutes. Don't be tempted to remove them, even if they appear soft and gooey.
9. They will continue to cook when cool and develop the ideal gooey inside texture.
10. Each cookie needs a sprinkling of sea salt. Eat them the same day for optimal benefits, but they will keep them in an airtight container for two to three days.

7. Vegan Butter Pecan Cookie Recipe

Due to the vegan and butter-toasted nuts used in the preparation, these soft brown sugar vegan butter pecan cookies are perfect for dipping into a cool glass of almond milk. This quick and simple dish preserves nicely in an airtight container and stays soft for a few days.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 13

Wet Ingredients

• Ground flax seeds: 1 tablespoon
• Water: 2 tablespoons
• Vegan butter: 6 tablespoons
• Cane sugar: ¼ cup
• Light brown sugar packed: ⅓ cup
• Vanilla extract: 1 teaspoon

Dry Ingredients

• Flour: 1 cup + 2 tablespoons
• Baking powder: ¾ teaspoon
• Baking soda: ¼ teaspoon
• Kosher salt: ¼ teaspoon
• Cornstarch: ½ teaspoon
• Pecans: ⅓ cup, chopped

Method

1. Add 1 tablespoon of ground flax seeds and 2 tablespoons of water to a small bowl. Stir and leave for thickening. Combine the flour, baking powder, soda, salt, and cornstarch in a sizable mixing basin. Blend thoroughly, then set aside.
2. Combine the softened butter, cane sugar, and brown sugar in a sizable mixing basin until it's creamy, smooth, and lighter in hue. This takes around two minutes to do by hand.
3. After that, add the thickened flax egg and vanilla. Beat until very light and fluffy, another minute. In a separate bowl, mix the wet ingredients with half the dry ingredients. Stir in the remaining flour.
4. The next step is adding the pecans and whisking the mixture to distribute the nuts evenly. Place the 13 evenly distributed dough balls on a cookie sheet with parchment paper.
5. After 8 minutes of baking, carefully move the oven rack forward by roughly half and remove the cookie tray. Hit it against the frame four times, then put it back down and gently reposition the rack.
6. After 3 to 4 minutes of baking, take the cookies from the oven and leave them on the cookie sheet to continue baking for 5 minutes. Place the tray on a cooling rack or heat-safe surface and let the biscuits cool.
7. Place the dish on a cooling rack or another heat-safe surface and wait for the cookies to settle and develop a delightful texture.
8. This step is essential because, in addition to the fact that your tongue would be sad if you ate scalding hot cookies right out of the oven, the cookies need a few minutes with the residual heat to reach the ideal consistency.
9. Pour a cold glass of almond milk and savour the deliciousness of a warm baked cookie dipped in milk with these excellent dunking biscuits. There are few things better than that.

8. Vegan Pecan Snowball Cookie Recipe

The most straightforward vegan pecan snowball cookies you've ever made are here; welcome! They are the ideal sweet treat during the holidays and all year long!

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 13

Ingredients

• Whole pecans: ½ cup
• Vegan butter: 1 cup
• Powdered sugar: ⅔ cup
• Vanilla extract: 1½ teaspoons
• Baking flour: 2¼ cups
• Cinnamon: ½ teaspoon
• Salt: ¼ teaspoon

Method

1. First, preheat your oven to 400°F.
2. Put parchment paper on a baking pan and set it aside.
3. Put the pecans in a small pot and heat over medium heat. Stir the pecans until they smell toasty and turn a light brown. However, keep a close eye on them to prevent burning.
4. Stirring is necessary until the pecans emit a toasty aroma and turn a light brown. Let the pecans cool before chopping them up.
5. The vegan butter, powdered sugar, and vanilla should be whipped together in a sizable basin (or the bowl of a stand mixer).
6. Then, combine the flour, pecans, salt, and cinnamon until a dough forms.
7. Separate the dough into 1½-inch balls and arrange them on the baking sheet.
8. Put the baking sheet in the fridge and let it cool for half an hour.
9. After the dough has chilled, bake the cookies for 10 to 11 minutes or until they start to set and turn slightly brown.
10. Fill a basin with ½ cup of powdered sugar.
11. After allowing the cookies to cool for about five minutes, lightly coat each with powdered sugar. Eat and have fun! You can freeze these cookies for up to two months or keep them in the fridge for up to a week.

Conclusion

Never underestimate the power of the lovely pecan, which is also completely salt—and cholesterol-free and low in carbohydrates.

In addition, these vegan pecan cookies have a deep buttery flavour, making them a delightful and healthy snack compared to other options. As with different snacks, it's important not to overindulge; moderation is the key. So don’t miss trying these vegan pecan cookie recipes.

I trust you enjoyed this article about the 8 Best Vegan Pecan Cookie Recipes For Your Kids. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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