Go Back
+ servings
Cookies arranged on a cookie tray
Print Recipe
5 from 13 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


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


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, such as Frontier Co-op Brand (or alcohol-free almond)
  • 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


  • 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.


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