Gluten-Free Vegan Pecan Sandies Cookies
User Reviews
5
Gluten-Free Vegan Pecan Sandies Cookies
Description
The recipe begins by toasting raw pecan halves on the stovetop to enhance their flavor and texture. After cooling, they are pulsed in a food processor to achieve a mixture of fine pecan flour and roughly chopped pieces. Almond flour and optional fine sea salt are added and pulsed together, then combined with maple syrup and vanilla extract to form a moist dough.
The dough is portioned onto a baking sheet lined with parchment or silicone mats and flattened using a glass or ramekin to create evenly sized cookie discs. Baking at 350°F develops a balance of crispness and tenderness, with an option to decorate with pecan halves on top. The final cookies have a delicate nutty taste with a lightly chewy center.
These cookies should be stored in airtight containers at room temperature for a few days or longer refrigerated or frozen. The recipe accommodates those who prefer using chopped pecans to avoid extra processing and still achieve good texture.
Ingredients
- 1 cup pecans See Notes, raw halves; plus more for decorating cookie tops if desired
- 1 ¼ cups almond flour fine
- ¼ teaspoon sea salt fine, optional
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (176°C), and line a baking sheet with parchment or a silicone mat. Tip: during testing, my Silpat mat produced a slightly better texture (crispier) than parchment.
- Place a large pan over medium-low heat. Toast 1 cup pecan halves on the stovetop for 4 to 5 minutes, stirring frequently so they don't burn.
- Let the pecans cool for a few minutes then transfer to a food processor. Pulse 10 to 15 times or until finely chopped. It's okay if some of the nuts turn into pecan flour, while some larger pieces stay chunky. Add the almond flour and salt to the food processor and pulse to combine.
- Pour the nut flours into a mixing bowl, and add the maple syrup and vanilla. Stir to form a moist dough.
- Cut a small, cookie-sized square of parchment paper, and locate a flat-bottomed glass or a ramekin. Scoop up approximately 1 ½ tablespoons of dough per cookie. Place on the cookie sheet 2 to 3 inches apart. Use the glass to flatten the cookies, with the piece of parchment in between to prevent sticking. The cookies should be about ⅓-inch thick and 2 ½ inches in diameter. It's okay for the outer edges of the cookies to be somewhat jagged.
- If desired, lightly press a pecan half into the top of each cookie. Bake for 10 to 13 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check on them sooner than 10 minutes. Straight from the oven the cookies will be soft but will firm up as they cool. Let the cookies cool on the baking sheet.
Notes
- Chopped pecans can replace halves for convenience; if using halves without a food processor, finely chop by hand to avoid large pieces.
- Once cooled, store cookies in an airtight container at room temperature for several days or refrigerate up to one week.
- Cookies freeze well; wrap tightly and thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Cholesterol | 0mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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