Learn how to make gluten-free vegan Pecan Sandies. This is the plant-based version of the shortbread cookies you had growing up. Pecans are the star ingredient! These make a great treat to add to your holiday dessert platter.
Why are these cookies called Sandies?
Pecan sandies cookies traditionally follow the recipe for any shortbread cookie. Sugar, flour, butter, and a dash of salt come together for a simple cookie dough that is “short” to make and bake…hence the name shortbread.
However, the “Sandies” moniker comes from the finishing touch. After the cookies come out of the oven, they are often dusted with powdered sugar. This gives them a sandy look. Plus, the tender dough crumbles in your mouth, much like sand would crumble against the ocean.
How to make a Gluten-Free, Vegan version of Pecan Sandies Cookies
A traditional Pecan Shortbread Cookie recipe contains butter, sugar, and flour. However, this healthy vegan recipe uses whole foods, plant-based ingredients instead.
- Dried dates replace refined sugar for sweetness
- Brown rice flour gives you tender cookie texture, perfect for shortbread…plus, it’s naturally gluten-free!
- A flax egg helps bind everything together
- Pecans do double-duty: They replace butter for a dairy-free cookie. Plus they add that classic nutty flavor
Rethinking Gift Ideas: Prepped Vegan Cookie Dough
I recently listened to an episode of The Splendid Table that had some fabulous ideas for holiday gifts in 2020. Since many of us aren’t gathering to share a meal, it’s nice to find other ways to connect over food.
One of the guests suggested making batches of cookie dough that you drop off at your loved ones’ homes. Well, this gluten-free vegan Pecan Shortbread recipe makes a great dough to gift! You can make a big batch, then roll into logs and freeze. When the holidays approach, drop off a log with simple slice-and-bake instructions.
You might not be seeing your friends and family in person. However, you can still share the joy of the season by sharing some delicious flavors.
Some delicious vegan dessert recipes to share:
- Peanut Butter Chocolate Chip Cookies
- Gluten-Free Muesli Breakfast Cookies
- Black Forest Brownies with Cherries and Coconut
- Gluten-Free Oatmeal Raisin Cookies
- Gluten-Free Carrot Pecan Spice Muffins
- Plant-Based Peach Cake with Pecan Vanilla Frosting Spiced Up!
- Mexican Date and Black Bean Vegan Brownies
- 4-Ingredient Raw Chocolate Walnut Brownies
Chef Katie’s Plant-Based Baking Tips
Gluten-Free?  All of the ingredients for this recipe are naturally gluten-free. However, if you have a severe sensitivity, be sure to purchase “Certified Gluten-Free” nuts, dates, and brown rice flour. Sometimes these items are produced in facilities along with wheat, which can cause cross-contamination.
Nut-Free: For a nut-free version of this recipe, omit the pecans. Instead, add 1/2 cup of sunflower seed butter to the dough.
No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners. In this recipe, dried dates give you plenty of whole foods, plant-based sweetness.
Watch to Learn More about the Health Benefits of Pecans:
Gluten-Free, Vegan Pecan Shortbread Cookies
- Makes 16 cookies
- Ready in: 1 hour
- Yield: 16 cookies
If you like this recipe, you’ll also love: Peanut Butter Chocolate Chip Cookies, Gluten-Free Muesli Breakfast Cookies, Gluten-Free Oatmeal Raisin Cookies, and Plant-Based Peach Cake with Pecan Vanilla Frosting
Print Recipe
Vegan Pecan Shortbread Cookies (Gluten-Free)
Ingredients
- 2 tablespoons ground flaxseed meal
- ¼ cup warm water
- 3/4 cup pitted deglet noor dates 150g
- 1 teaspoon vanilla extract
- 1 ½ cup brown rice flour
- 1 teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup pecan pieces
Instructions
To make the Flax Egg:
- Combine the ground flaxseed meal and ¼ cup warm water in a small bowl. Let sit for 5 minutes, until gooey.
To make the Pecan Shortbread Cookie Dough:
- In a blender or food processor, combine the dates, ½ cup water, and vanilla. Puree until smooth, scraping down the sides of the bowl as needed. Add the flax egg and puree until smooth.
- Separately, in a medium bowl, sift together the dry ingredients: brown rice flour, cinnamon, salt, and baking powder. Add the pureed date mixture to the dry ingredients, along with the ½ cup pecan pieces. Stir until combined.
- Cut a piece of plastic wrap or parchment paper about 18 inches long. Transfer the dough mixture to the plastic wrap or parchment. Roll into a log, about 2 inches thick. Place in the freezer for at least 30 minutes.
To Slice and Bake Cookie:
- When ready to bake, preheat your oven to 425F. Line a baking sheet with parchment paper or a non-stick baking mat.
- Use a knife to slice the cookies, about ¾-inch thick. You should end up with about 16 cookies. Place the cookies on the baking pan, ½-inch apart. Bake 12 to 14 minutes, rotating the pan halfway through. Bake until golden brown on the bottoms and edges. Remove from the oven and cool on the baking sheet 10 minutes. Transfer to a wire rack and cool completely. Store in an air-tight container, in the fridge. Freeze for longer.
Notes
Ready in: 1 hour
Yield: 16 cookies Chef’s note: You can pre-make the dough and store in the freezer. When ready to bake, preheat the oven. Let the dough soften a few minutes at room temperature. Then, slice and bake. A bench scrape works great for this!
Nutrition Facts
Serving Size: 2 cookies
| Nutrition Facts | |
|---|---|
| Servings 8.0 | |
| Amount Per Serving | |
| calories 223 | |
| % Daily Value * | |
| Total Fat 7 g | 10 % |
| Saturated Fat 1 g | 3 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 106 mg | 4 % |
| Potassium 254 mg | 7 % |
| Total Carbohydrate 38 g | 13 % |
| Dietary Fiber 4 g | 15 % |
| Sugars 12 g | |
| Protein 4 g | 7 % |
| Vitamin A | 0 % |
| Vitamin C | 1 % |
| Calcium | 19 % |
| Iron | 7 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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