These gluten-free, vegan pecan cookies are thick and chewy with crispy edges. They’re chocolaty and sweet with the right hit of saltiness too. These dairy-free, egg-free, grain-free cookies are perfect for a nutritious dessert or after-school treat.
Main ingredients and substitutions
This recipe calls for toasted pecans. I love the slightly sweet, nutty flavour and crunchy texture that the pecans give these cookies. If you don’t have pecans you can substitute any other type of nut you prefer. Or you can make a school-safe, nut-free version of these cookies using sunflower or pumpkin seeds instead of pecans (and sunflower or pumpkin seed butter instead of almond butter).
I used maple syrup to sweeten these cookies. Maple syrup adds a relatively neutral sweetness that doesn’t overpower the flavour of the pecans so it’s perfect for this recipe.
Almond butter gives these cookies a satisfying, chewy texture. You can substitute any other nut or seed butter you prefer. Just be sure that it doesn’t contain any added sugar or salt.
This recipe calls for coconut flour and I don’t recommend substituting any other flours. Coconut flour is much more absorbent than most flours so substitutions really don’t work.
I love the combination of pecans and chocolate so I added some chopped dairy-free dark chocolate to these cookies. You can substitute dark chocolate chips or any other type of chocolate that suits your palate and dietary requirements.
How to make them
These cookies are quick and easy to make. Start by toasting the pecans in a dry pan on the stove set to low-medium heat for a few minutes – just until they smell fragrant and look slightly darker in colour. Allow them to cool while you’re preparing the cookie dough.
Next you’ll set the oven to preheat to 375 degrees Fahrenheit, then grab a large mixing bowl. Add the creamy almond butter, maple syrup, vinegar, salt, and pure vanilla extract to the bowl, then use a whisk to mix well.
Add the coconut flour, baking soda, chopped toasted pecans, and chopped dairy-free dark chocolate to the bowl, then use a spoon or your hands to thoroughly mix.
Use your hands to roll the cookie dough into twelve evenly sized balls, then place them on a sheet pan lined with parchment paper. Then use your fingers to press the balls into flatter circle shapes.
Bake the cookies at 375 degrees Fahrenheit for 14 minutes, then allow them to cool off for at least 10 minutes before enjoying.
Storage and freezing
Store these vegan pecan cookies in an airtight container for up to five days or freeze them for up to six months.
More gluten-free vegan cookie recipes to try
- These nutritious cookies are made with chickpea flour.
- Or try these mouth-watering chocolate cookies made with buckwheat flour.
Vegan Pecan Cookies (Gluten-Free)
- Parchment paper
- Sheet pan
- 1 cup toasted pecans
- 1/2 cup maple syrup
- 1/2 cup creamy almond butter
- 1/2 cup chopped dairy-free dark chocolate
- 1/2 cup coconut flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon white or apple cider vinegar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- Add the pecans to a dry frying pan on the stove set to low-medium heat and cook, stirring occasionally, for 3-4 minutes or until they smell fragrant and look slightly darker in colour.
- Remove the pecans from the stove to cool while you prepare the cookie dough.
- Preheat the oven to 375 degrees Fahrenheit.
- Add the maple syrup, almond butter, pure vanilla extract, vinegar, and salt to a large mixing bowl and use a whisk to mix well.
- Roughly chop the pecans and dairy-free dark chocolate, then add them, as well as the coconut flour and baking soda to the mixing bowl.
- Use a spoon or your hands to thoroughly mix all the ingredients to form a cookie dough.
- Use your hands to roll the cookie dough into 12 evenly sized balls, and place them on a sheet pan lined with parchment paper.
- Use your fingers to press the cookie dough balls into flatter circle shapes.
- Bake at 375 degrees Fahrenheit for 14 minutes.
- Allow the cookies to cool for at least 10 minutes before serving.
- Store these vegan pecan cookies in an airtight container for up to five days or freeze them for up to six months.