SPICED PECAN COOKIES- (Gluten-Free, Vegan & Refined Sugar-Free)

I don’t think that there’s a better treat on a warm winters night than freshly baked cookies.

Spiced Pecan Cookies

Especially when they’re as delicious as these cookies are!

Gluten-Free & Vegan Spiced Pecan Cookies

Soft and fragrant cookies filled with crunchy pecans and pumpkin pie spices. No butter, no eggs, no gluten and no dairy make these cookies a treat for almost everyone!

Adapted from this recipe.

Makes 24 cookies

Ingredients:

  • 1/2 cup coconut oil
  • 3/4 cup coconut sugar (any granulated sugar should work)
  • 1 1/2 tsp egg replacer mixed with 2 tbsp water
  • 2 1/2 tsp vanilla extract
  • 1/2 tsp butter extract (it’s vegan- go figure!)
  • 2 tbsp unsweetened non-dairy milk
  • 2 cups all-purpose gluten-free flour mix (I used Bob Red Mill)
  • 1 tbsp pumpkin pie spice
  • 2 tsp tapioca starch
  • 1 tsp baking soda
  • 1/8 tsp sea salt
  • 1 cup chopped pecans

Instructions:

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Beat the coconut oil until it softens. Add the coconut sugar and continue to beat until the sugar crystals dissolve into the oil.
  3. Mix the egg replacer powder with the 2 tbsp of water and add to the oil/sugar mixer. Beat until combined.
  4. Add the extracts and non-dairy milk and beat until combined.
  5. Add the rest of the ingredients, except for the pecans, and beat until a dough is formed.
  6. Fold in the pecans.
  7. Drop cookies onto lined baking sheet. Flatten cookies to desired thickness.
  8. Chill cookies on baking sheet for 20 minutes.
  9. Bake the cookies for 10 minutes. Let the cookies rest on the baking sheet for another 5 minutes before removing them to a cooling rack.

xoxo Erin

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