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Vegan Pecan Cookies (gluten-free and sugar-free)

Cookies arranged on a cookie tray

Looking for a healthy holiday cookie recipe? These pecan cookies fit the bill 😋 They’re not only festive, they’re also vegan, gluten-free, and sugar-free. Dip in bittersweet chocolate to make them especially attractive and delicious.

This vegan pecan cookies recipe includes almond flour and cassava flour; both are not only gluten-free but also grain-free. No cassava flour? No worries, you can substitute with your favorite gluten-free flour blend (or all-purpose wheat flour).


Method Overview

  • Stir dry ingredients together
  • Mash vegan butter with rest of wet ingredients; stir in pecans
  • Fold dry ingredients into wet ingredients
  • Shape batter into crescents; bake
  • Dip half of each cookie into melted chocolate and coat with pecans

Creamed vegan butter with maple syrup

Miyoko’s butter softened at room temperature before being mashed with wet ingredients

Cookies arranged on a cookie tray
Print Recipe
5 from 3 votes

Vegan Pecan Cookies (gluten-free and sugar-free)

Course: dessert
Cuisine: American
Keyword: corn-free, gluten-free, grain-free, plant based, soy-free, sugar-free, vegan, yeast-free
Servings: 24 cookies
Calories: 129kcal

Equipment

  • large-sized bowl and medium-sized bowl
  • cookie sheet and parchment paper
  • double boiler

Ingredients

Wet Ingredients

  • 1 Tablespoon ground flaxseed
  • 3 Tablespoons water
  • 1/2 cup vegan butter, preferably Miyoko's brand, softened not melted
  • 5 Tablespoons maple syrup  (1/4 cup plus 1 Tablespoon)
  • 1 teaspoon alcohol-free vanilla extract, such as Frontier Co-op Brand (or alcohol-free almond extract)
  • 3/4 cup chopped pecans

Dry Ingredients

  • 1-1/4 cups almond flour
  • 1/2 cup plus 2 Tablespoons cassava flour, such as Otto's Naturals brand
  • 1/4 teaspoon Himalayan sea salt

For Decoration

  • 4 to 5 ounces bittersweet chocolate chips
  • 1/3 cup chopped pecans

Instructions

  • Preheat the oven to 350º
  • Put the ground flaxseed and water into a large-sized bowl; this will create a “flax egg.” Set it aside while you prepare the dry ingredients
  • Put all of the dry ingredients into a separate medium-sized bowl and stir well.
  • Add the vegan butter, maple syrup, and vanilla to the large bowl with the flax egg. Using the back of a fork, mash the butter into the wet ingredients. Add the pecans and stir together.
  • Fold the dry ingredients into the wet ingredients.
  • Cover a flat baking sheet with parchment paper.
  • Measure a Tablespoon of batter and shape into a crescent (see photo below). Repeat until all of the batter is used up. Space the cookies on the baking sheet 1 inch apart.
  • Bake for 20 minutes or until golden brown.
  • Melt chocolate in a double boiler. Dip half of each cookie in the chocolate, then coat the top side with chopped pecans (see photo below). Lay each cookie single layer on parchment paper until dry.

Notes

  • Cassava flour can be replaced with gluten-free flour blend or all purpose wheat flour.
  • Miyoko’s vegan butter can be substituted with refined coconut oil.
  • When melting chocolate in a double boiler, be careful not to let any moisture drip into the chocolate otherwise it may become lumpy.
 

Nutrition

Calories: 129kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 62mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Forming Cookies into Crescents

You’ll find that this cookie batter is very easy to work with. Form 1 Tablespoon of the batter into a 1/4-inch thick rectangle with rounded ends – then shape into a crescent.

Forming cookie batter into crescent shaped vegan pecan cookies

Dipping Cookies in Chocolate

  • Melting the chocolate chips in a double boiler prevents them from scorching. The result is smooth melted chocolate perfect for dipping. I love my new All-Clad double boiler! It includes a 2-quart stainless steel covered pot with porcelain insert.
  • Dip half of each cookie into melted chocolate, then coat the top-side with chopped pecans. Lay each cookie single layer until they dry.

If you like this vegan pecan cookie recipe, you may also enjoy my Healthier Chocolate Chip Cookies and Maple Walnut Oatmeal Cookies.

2 Comments

  • Jean Dews
    December 27, 2020 at 3:16 pm

    5 stars
    I finally experimented with the Vegan Pecan Cookies, a few bumps in my first try. I used semi-sweet chocolate and didn’t notice my error until I re-read the recipe. I took full advantage of the “notes” for substitutes. Couldn’t find chopped pecans so I used sliced and chopped them myself. I was surprised how well the cookies came out. I might even make them a little smaller next time to stretch the recipe. Next holiday I will feel confident to make them for a dessert platter.

    Reply
  • Judy DeLorenzo
    December 27, 2020 at 7:01 pm

    Hi Jean, Merry Christmas 🙂 We really enjoy these cookies, so glad you do too! I buy whole pecans and chop them in a basic nut grinder like in the photo above. I’m sure they’re good with the semi sweet chocolate also; bittersweet chocolate contains a bit less sugar but either works. 😋

    Reply

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