These vegan brown sugar maple cookies are absolutely necessary for this fall! They are buttery, rich, maple heavy and studded with pecans. They taste almost like a portable pecan pie. I like to make 9 or 10 huge cookies out of this recipe. They stay thick and tender and they are so addictive. However, you can definitely make smaller cookies with this recipe and have more to go around. These cookies are such a great addition to your holiday baking and will make everyone very, very happy.
What You Need For These Vegan Fall Cookies:
- All purpose Flour, Cornstarch, Baking Soda and Salt: These make up the dry ingredients that you mix first.
- Vegan Butter: I like Earth Balance and Country Crock.
- Brown Sugar: These cookies only have brown sugar, no regular sugar.
- Apple Sauce, Maple Syrup and Maple Extract: These are blended with the vegan butter and brown sugar.
- Pecans: These are optional, but really make the cookies extra tasty.
- Powdered Sugar: Mixed with vegan butter and maple syrup to make a maple icing for the top of the cookies.
Just when you think these vegan brown sugar maple cookies couldn’t get anymore delicious, you drizzle them with icing. Then sprinkle a little sea salt and chopped pecans on top. These cookies are incredible. Really they are. Easy to make, easy to bake, and very, very easy to eat. The dough does need to chill for a bit, but just quickly whip up the dough and then chill until ready to make. You can even make the dough a day ahead and then have it ready to make at your leisure.
Why Should You Make These Brown Sugar Maple Cookies?
- They are soft and buttery.
- Sweet and Salty.
- Crunchy and Tender.
- Super easy.
- Kid and adult approved.
Vegan Brown Sugar Maple Cookies
Ingredients
- 2 Cups + 2 Tbsp All purpose flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 Cup Vegan butter, room temperature(I used country crock plant butter)
- 1 1/2 Cups Brown sugar
- 1/4 Cup Applesauce
- 1/4 Cup Maple syrup
- 1 teaspoon Maple or vanilla extract
- 1 Cup Roasted pecans, chopped
Maple Icing
- 2 Tablespoons Vegan butter, room temperature
- 1/3 Cup Maple syrup
- 1 Cup Powdered sugar
- Sea salt and pecans for topping
Instructions
- In a large mixing bowl, sift together the flour, cornstarch and baking soda. Stir in the salt. Set aside.
- In a separate large mixing bowl or the bowl of a stand mixer add the vegan butter and brown sugar. Cream together using a hand mixer or the paddle attachment of the stand mixer until the butter and sugar are light and fluffy. 1 to 2 minutes.
- Add the applesauce, maple syrup, and extract of choice to the bowl and continue to beat until fully combine. Scraping down the sides as needed.
- Then add the dry ingredients to the wet a little at a time, beating together, until everything is fully combined.
- Add the chopped pecans and beat together again briefly, just to evenly distribute the pecans.
- Chill the dough for at least 2 hours.
- When ready to bake the cookies, preheat the oven to 350 degrees(F).
- Now, either make giant cookies with this dough, like I prefer, or smaller ones.
- I like to use an ice cream scoop and leave them in large balls like that. You'll get 9 to 10 cookies. Or you can make smaller balls with the dough and you'll get about 16 to 18 cookies.
- If making smaller cookies, bake for 13 to 15 minutes, if making larger ones, bake for 15 to 18 minutes.
- Let the cookies cool, and then make the icing. Beat together the vegan butter and maple syrup in a small mixing bowl. Then add the powdered sugar, a pinch of salt and continue to beat together until fully combined.
- Drizzle the icing over the cookies and then sprinkle the tops of the cookies with salt and pecans.
Video
Nutrition
Wow, these cookies are so flavorful and perfect for fall. I’ll be making another batch this weekend.
Can these be frozen?
I made extra dough and froze it in logs wrapped in wax paper. Just baked them today and they were great! Not sure about freezing them after baking though.
Made these today for Xmas cookie trays – so good! We liked them right after taking them out of the oven but that icing with sea salt really rounds them out. Yum!
Love these! Easy to make and delicious. My omnivore friends were shocked these were vegan.
I just made these for a weekend of camping and a family reunion. I had to give your website to so many! Everyone loved them and wanted the recipe. There was a husband creeping on the container at the reunion because he wanted to find out who made them so I could get his wife the recipe.
These are seriously amazing! Thanks for the recipe!
Not safe to bake these alone! T hey are so good! I had to try my best not to eat them all. Honestly!
These will be my new must make Holiday cookies!
Literally the PERFECT fall cookie. I made them last night for the first time for a party and they were gobbled up! Will definitely be making again ASAP!
The cookies turned out delicious. I tried to work with whatever I had at home, used turbinado sugar to make confectioners sugar for icing and as my family is okay with diary, I used butter. Worked out well. Perfect recipe for fall.