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This Maple Pecan “Shortbread” Cookie might just be the best cookie I’ve made all month. I say that because I used to LOVE pecan shortbread cookies, or sandies, before I was vegan. Whether vegan or not, I think most of us can agree that pecan shortbread cookies are not made with the healthiest ingredients, so I did what I do best. I set out to make them healthier, vegan, and just as delicious.
I thought it might be a tough task, but thanks to a *special secret ingredient* it was a complete success. That secret ingredient is pecan butter. As you may know, most of my cookie recipes rely on some kind of nut or seed butter, in replacement of processed oils. It’s responsible for helping the cookie stay moist, and also crisp up around the edges.
Pecan butter in particular is amazing for baking oil-free and vegan because it has a naturally sweet flavour (in my opinion). They’re buttery, and higher in fat than other nuts, so it really lends to the “shortbread” texture of the cookie. On top of that, I threw in some chopped pecans because yum. I topped with additional pecans on top for garnish and there are currently only 2 left.
Aside from the pecan butter, the rest of the ingredients are ones that I commonly use in my recipes, like oat flour, and maple syrup, which means this recipe is also gluten free and refined sugar free. I hope you love this recipe as much as I do, and be careful because they’re dangerously delicious…
A buttery, maple sweetened pecan shortbread cookie. Healthy, vegan, gluten free and delicious.
1 1/2 cup oat flour
1/2 cup pecan butter
1/3 cup maple syrup
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1 tsp baking powder
1/2 tsp ground cinnamon
1 tsp vanilla
pinch of salt
1/2 cup chopped raw pecan pieces
1/4 cup whole raw pecans
Preheat oven to 350F while you prepare the batter.
Prepare your flax egg by combining 1 tbsp flax meal with 3 tbsp water and allow to sit until thick.
In a large bowl, combine oat flour, baking powder, cinnamon and salt. Whisk until smooth.
Next add flax egg, maple syrup, pecan butter, chopped pecan pieces, vanilla extract, and mix until a dough forms.
Roll dough into balls, about 1.5 tablespoons in size, and space out evenly on a lined baking sheet.
Top with additional whole raw pecans for garnish.
Using the bottom of a drinking glass (or other flat surface), press down on the cookie dough balls to flatten out a little bit. Create cookie like shapes, because the dough won’t spread too much in the oven.
Bake cookies for about 10-12 minutes, or until firm and slightly golden brown around the edges. If you prefer a crispier shortbread, feel free to bake for an additional 1-2 minutes.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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