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Gluten-Free Vegan Pecan Sandies Cookies
5 from 84 votes

Gluten-Free Vegan Pecan Sandies Cookies

Gluten-Free Vegan Pecan Sandies Cookies combine toasted pecans with almond flour, maple syrup, and vanilla to form a moist dough shaped into flattened cookie rounds. Toasting pecans before chopping adds depth, while the blend produces crisp edges and a tender, slightly crumbly texture. These nutty cookies suit those avoiding gluten and animal products, offering a subtle sweetness and nut-forward flavor.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 13 cookies
Calories: 145 kcal
Course: Dessert, Snacks
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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. 
  4. Pour the nut flours into a mixing bowl, and add the maple syrup and vanilla. Stir to form a moist dough. 
  5. 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.
  6. 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

Calories 145kcal (7%) Carbohydrates 8g (3%) Protein 3g (6%) Fat 12g (18%) Cholesterol 0mg (0%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 13 cookies

Amount Per Serving

Calories 145

% 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.