Vegan Pecan Pie Protein Cookie
Vegan Pecan Pie Protein Cookie
Rated 5.0 stars by 1 users
These Pecan Pie Protein Cookies, created by Evann Ryan, are the perfect mix of comfort and fuel. With a soft oat flour base and a gooey maple pecan filling made with PRANA Maple Spice Crunch Granola, they capture the cozy flavours of a pecan pie in a high-protein, bite-sized cookie form.
A wholesome vegan treat that’s as nourishing as it is indulgent, perfect for fall snacking or festive dessert tables.
Ingredients
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1½ cups (150g) oat flour (blended oats)
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2 scoops (60g) vanilla protein powder
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½ cup (128g) peanut butter
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¼ cup (60mL) maple syrup
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¼ tsp (1.5g) salt
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1 tbsp (10g) tapioca flour
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2 tbsp (30mL) water
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⅓ cup (75g) vegan butter
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3 tbsp (36g) coconut sugar
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3 tbsp (45mL) maple syrup
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½ cup (55g) Prana Foods Maple Spice Crunch Granola
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½ cup (60g) Prana Foods Organic Pecans, chopped
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¼ tsp (1.5g) salt
Cookie base
Maple Pecan Pie Filling
Directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone mat.
Make the Dough
In a large mixing bowl, combine oat flour, protein powder, and salt.
In another bowl, whisk together soy milk, peanut butter, and maple syrup until smooth.
Pour the wet mixture into the dry ingredients and mix until a thick cookie dough forms. If too dry, add 1–2 Tbsp extra soy milk. If too sticky, add a touch more oat flour.
Scoop dough (about 2 Tbsp each) onto the baking sheet to form 14 cookies. Roll lightly into balls, then press your thumb or the back of a spoon into the center of each to make a shallow well.
Make the Filling
In a small saucepan over medium heat, melt the vegan butter. Stir in coconut sugar and maple syrup until smooth and slightly bubbling.
In a small bowl, whisk tapioca flour + water to make a slurry, then pour into the saucepan. Stir constantly until the mixture thickens (about 1 minute).
Remove from heat, stir in granola, chopped pecans, and salt until coated and glossy.
Assemble & Bake
Spoon a small amount (1–1 ½ tsp) of the warm filling into the center of each cookie well
Bake for 12–14 minutes, until the cookie edges are golden and the filling looks set.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. The filling will firm up as they cool.