I don’t like pie.  I’m not a pie kinda gal. When given the option, I will pretty much choose any dessert except pie. The only pie that I’ve even attempted to make is a chocolate silk pie and that’s sort of cheating since it’s a pre-made graham cracker crust and chocolate pudding.

BUT, when you make a pie into a cookie, I’m totally on board! My mom made these cookies last year and pretty much hasn’t stopped talking about them. I knew they had to make the cut when I was making my list for my cookie-a-thon.

Pecan Pie Cookies
makes 24; I’m no sure where this recipe came from as it was emailed to me. If you know the source, please feel free to send it to me.

Cookie

• 1 cup firmly packed brown sugar
• 3/4 cup Earth Balance vegan butter
• 1 Ener-G egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder

Filling

• 1 cup chopped pecans
• 1/2 cup firmly packed brown sugar
• 1/4 cup canned coconut milk (not lite)
• 1 teaspoon vanilla

Directions

Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

These cookies are SO good. With all the brown sugar that is packed into these babies, they are definitely sweet but the filling is so yummy! And they are just the perfect combo of two holiday favorites.