Vegan Gluten Free Pecan Cookies

A few simple ingredients

Nuts are always a great addition to the dessert table.  They can be added to squares or cookies, and boost the nutritional value of any dessert . Pecans are delicious, nutrient-packed powerhouses that make for an ideal ingredient in your favorite recipe. I decided to venture down the much-enjoyed pecan cookie path today. 

Toasted Pecans

I recently bought a bag of raw pecans knowing that nut desserts were in my future.  Growing up in a European household, nuts were always added to cookies and squares—chopped or ground.  I appreciate the flavour that walnuts, pecans and hazelnuts add to a variety of sweets.  Given the current climate of nut allergies that are rampant, nut desserts are not widely available when out and about.  So delicious nut-based recipes are something that we enjoy as a treat at home.

A perfect combination

After thinking about what taste I was after with this recipe, I came up with this one.  The carmelized brown sugar, along with the toasted pecans produce a pecan brittle flavour that is out of this world.   I was blown away by how awesome they taste!

I hope you try making these sweets treats, and enjoy them as much as we do.

Recipe

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