AuthorThe Hearty BakerCategoryCookiesDifficultyBeginnerSometimes 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.
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)
In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.
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.
Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
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.
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!
Store in an airtight container once cooled completely for up to a week.
Ingredients
Directions
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)
In a large bowl, cream the margarine until creamy. Add the sugars and beat on high until light and fluffy.
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.
Preheat the oven to 350F. Line two baking sheets with parchment paper. Set aside.
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.
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!
Store in an airtight container once cooled completely for up to a week.