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

5 from 14 votes

Course: dessert

Cuisine: American

Keyword: corn-free, gluten-free, grain-free, plant based, soy-free, sugar-free, vegan, yeast-free

Servings: cookies

Calories: 129kcal

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, such as Frontier Co-op Brand (or alcohol-free almond)
3/4 cup chopped pecans

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.

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.