Vegan Gluten Free Pecan Cookies

Sometimes a break is needed from all the chocolate that is usually a staple in desserts and cookies. Here I have crafted some delicious, crispy pecan cookies. They are vegan and gluten free. While they need some chilling time, the active prep time is minimal. I hope you enjoy these cookies as much as we do.

AuthorThe Hearty BakerCategoryDifficultyBeginner

Sometimes a break is needed from all the chocolate that is usually a staple in desserts and cookies. Here I have crafted some delicious, crispy pecan cookies. They are vegan and gluten free. While they need some chilling time, the active prep time is minimal. I hope you enjoy these cookies as much as we do.

Yields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins
 1 ¾ cups chopped pecans
 1 cup vegan margarine (I use Earth Balance)
 ½ cup cane sugar
 1 cup dark brown sugar
 2 flax eggs (4 tbsp flaxmeal + 6 tbsp water)
 2 tsp pure vanilla extract
 2 ½ cups gluten free flour (I use Bob's Redmill 1:1 All-purpose baking flour)
 1 tsp cornstarch or arrowroot powder
 1 tsp baking soda
 ¼ tsp salt
1

Preheat the oven to 300F. Toast the pecans for about 10-15 minutes, until lightly toasted. Set aside. (chop if you haven't done so)

2

In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.

3

In another bowl, mix the dry ingredients together until combined--flour, cornstarch, baking soda, and salt. Once this is done, slowly mix the dry ingredients into the wet ingredients until combined. Add the prepared pecans and mix on low for a few seconds until combined and evenly distributed. Cover the bowl tightly with plastic wrap and chill for a minimum of 1.5 hours and up to two days.

4

Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.

5

Scoop the dough into balls, the size of 1.5 tablespoons. You can also roll the ball in a bowl of granulated cane sugar for a pretty effect (1/2 cup). Then press the ball down slightly on cookie sheet.

6

Bake the cookies for 8-12 minutes, until golden brown around the edges, and depending on how crispy you enjoy them. The centers of the cookies will be soft, and look under-baked. They will harden and firm up as they cool. They will also deflate slightly as they cool. Cool on baking sheet for 5 minutes before removing, to a cool rack to cool completely. Enjoy!

7

Store in an airtight container once cooled completely for up to a week.

Ingredients

 1 ¾ cups chopped pecans
 1 cup vegan margarine (I use Earth Balance)
 ½ cup cane sugar
 1 cup dark brown sugar
 2 flax eggs (4 tbsp flaxmeal + 6 tbsp water)
 2 tsp pure vanilla extract
 2 ½ cups gluten free flour (I use Bob's Redmill 1:1 All-purpose baking flour)
 1 tsp cornstarch or arrowroot powder
 1 tsp baking soda
 ¼ tsp salt

Directions

1

Preheat the oven to 300F. Toast the pecans for about 10-15 minutes, until lightly toasted. Set aside. (chop if you haven't done so)

2

In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.

3

In another bowl, mix the dry ingredients together until combined--flour, cornstarch, baking soda, and salt. Once this is done, slowly mix the dry ingredients into the wet ingredients until combined. Add the prepared pecans and mix on low for a few seconds until combined and evenly distributed. Cover the bowl tightly with plastic wrap and chill for a minimum of 1.5 hours and up to two days.

4

Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.

5

Scoop the dough into balls, the size of 1.5 tablespoons. You can also roll the ball in a bowl of granulated cane sugar for a pretty effect (1/2 cup). Then press the ball down slightly on cookie sheet.

6

Bake the cookies for 8-12 minutes, until golden brown around the edges, and depending on how crispy you enjoy them. The centers of the cookies will be soft, and look under-baked. They will harden and firm up as they cool. They will also deflate slightly as they cool. Cool on baking sheet for 5 minutes before removing, to a cool rack to cool completely. Enjoy!

7

Store in an airtight container once cooled completely for up to a week.

Vegan Gluten Free Pecan Cookies

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