Pecan Pie Protein Cookies (Vegan + High-Protein)
Evann RyanImagine the cozy sweetness of pecan pie baked into a soft, protein-packed cookie — chewy on the outside, gooey and golden in the center. These Pecan Pie Protein Cookies bring all the nostalgic warmth of pecan pie, but in a nourishing, bite-sized form that fuels your day instead of slowing it down.
This pecan pie protein cookie recipe was made in partnership with Prana Foods, and I couldn’t be more excited to feature their Maple Spice Crunch Granola and Organic Pecans — they give that perfect caramelized crunch and also a deep nutty aroma.
💛 Use my affiliate link and code for a discount: pranafoods.ca/evannryan → Code: EVANNRYAN
Why You’ll Love These Pecan Pie Protein Cookies
- Soft, chewy, and naturally higher in protein thanks to oat flour, peanut butter, and vanilla protein powder.
- Gooey maple-pecan filling that stays on top, as a result you get mini pecan pie thumbprint cookies!
- Pecan pie protein cookies are sweetened with maple syrup and coconut sugar — in fact no refined sugar needed.
- Naturally vegan and dairy-free. Also gluten-free friendly (see notes.)
- Made with Prana Foods granola + pecans for that irresistible crunch in the center of your pecan pie protein cookie.
- Perfect for gifting, meal prep, or just a cozy fall afternoon with tea.
What You’ll Need To Make These Pecan Pie Protein Cookies
Equipment
- Two mixing bowls
- Small saucepan
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or spoon
- Whisk or spatula
💡 Ingredient Notes
- Oat flour: Just blend your favourite oats into flour. Comparatively I used sprouted oats for additional protein.
- Protein powder: Choose your favourite vanilla protein powder. I like Vedge Nutrition Protein Powder. You can shop their proteins using my discount code: EVANNRYAN.
- Nut-free option: Swap peanut butter for sunflower seed butter and use only the granola for the filling - skipping the pecans! While this will make them nut free - please see disclaimer on Prana Foods Granola Bag.
- Filling texture: If it thickens too much, stir in 1 tsp maple syrup or warm water to loosen.
- Make-ahead: You can also make the pecan granola pie filling ahead of time and store in the fridge for up to 3 days. Then just fill the fresh cookie dough with the filling just prior to baking!
Other Cookie Recipes You'll Love:
Pumpkin Spice Shortbread Cookies
Classic Vegan Chocolate Chip Cookies
Chocolate Chip Cookies with Cherries
Classic Gluten-Free Peanut Butter Cookie
Cookie Base
- 1½ cups (150g) oat flour (blended oats)
- 2 scoops (60g) vanilla protein powder
- ½ cup (128g) peanut butter
- ¼ cup (60mL) maple syrup
- ¼ tsp (1.5g) salt
Maple Pecan Pie Filling
- 1 tbsp (10g) tapioca flour
- 2 tbsp (30mL) water
- ⅓ cup (75g) vegan butter
- 3 tbsp (36g) coconut sugar
- 3 tbsp (45mL) maple syrup
- ½ cup (55g) Prana Foods Maple Spice Crunch Granola
- ½ cup (60g) Prana Foods Organic Pecans, chopped
- ¼ tsp (1.5g) salt
🧁 Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment or silicone mat.
- 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.
Storage
Store in an airtight container:
- Room temp: up to 3 days
- Fridge: up to 1 week
- Freezer: up to 2 months (thaw before enjoying)
⚖️ Estimated Nutrition (per cookie, 14 total)
| Nutrient | Amount |
|---|---|
| Calories | ~241 kcal |
| Protein | ~9 g |
| Carbohydrates | ~22 g |
| Fat | ~13 g |
Calculated using the full batch totals (~3,374 kcal, 126 g protein, 302 g carbs, 182 g fat) ÷ 14 cookies. Actual values vary by brand.
🌿 Prana Foods Partnership
I used two Prana Foods products for this recipe:
- 🥣 Maple Spice Crunch Granola – adds cinnamon-maple warmth and crisp texture. Because this granola is incredibly crunchy and full of granola clusters, you're going to love it!
- 🌰 Organic Pecans – also buttery and rich, perfect for that authentic pecan-pie flavor.
👉 You can shop them here: pranafoods.ca/evannryan and use my code EVANNRYAN at checkout for a special discount!
✨ Final Thoughts
These Pecan Pie Protein Cookies are what cozy Fall dreams are made of — wholesome, maple-kissed, and a little indulgent. Because the thumbprint shape makes them look as beautiful as they taste, they're perfect for gifting, snacking, or pairing with your afternoon coffee.
Please let me know how your cookies turned out! Did you try any variations — maybe a chocolate drizzle or different nut butter? I’d love to hear your thoughts — just drop a comment below. 💬
💬 Suggested FAQ Section
Q: Can I make these cookies nut-free?
Yes! Swap peanut butter for sunflower seed butter or tahini and use seeds instead of pecans for a nut-free version. To note: for major allergies see Prana Foods disclaimer on the Maple Spice Crunch Granola.
Q: What protein powder works best?
Use a vanilla protein powder for the cookie base. It adds sweetness without added sugar. I like organic pea proteins best.
Q: Can I make them gluten-free?
You can use certified gluten free oats for the oat flour, however the Prana Foods Granola is not certified gluten-free. These cookies are gluten-friendly. Not for celiacs.
Q: How should I store these cookies?
Store in an airtight container up to 1 week in the fridge, or freeze up to 2 months.
