These 4-ingredient vegan pecan sandies are inspired by buttery and rich Pecan Sandies cookies, except these are not only vegan, they're also gluten-free, grain-free, and made without butter, oil or refined sugar! Only 30 minutes to make a batch of these crisp-yet-chewy, totally delicious, healthy pecan sandies.

a tall stack of pecan flour cookies showing the nutty, rustic, and crisp textured edges.

As a kid I loved Keebler's Pecan Sandies. My mom didn't buy processed stuff like that, but my step-dad often brought them home, along with a container of Cool Whip for dipping.

If you've tasted Pecan Sandies you know how deliciously rich they are - perfectly crisp, buttery, nutty, and just the right amount of crumbly.

I've been meaning to create a healthier vegan pecan cookie for a while, and after recently posting these Easy Almond Flour Cookies, I realized that combining almond flour with homemade pecan flour would be the perfect base!

Almond flour has a naturally buttery flavor, and creates such a nice texture in cookies. So I combined it with toasted and ground pecans and tweaked the recipe just a bit to let the pecans shine through.

I think you'll LOVE these super easy vegan pecan sandies! They're:

FREE from oil, gluten, soy, coconut, and refined sugar
made with only 4 ingredients (plus salt)
ready in 25 minutes
the perfect mixture of shortbread-like texture with a slightly chewy center
and rich with pecan flavor!

Ingredients

Almond Flour - currently I'm using this blanched almond flour by Nature's Eats. I haven't tested the recipe with almond meal and am not sure whether that would work.
Raw Pecans - if you'd like to decorate the tops of the cookies with nuts, you'll want to buy pecan halves; otherwise chopped or "halves and pieces" is fine. You could even skip the food processor step by buying chopped pecans and pecan flour.
Maple Syrup - this is important for the overall texture, flavor, and sweetness of the cookies, so I can't recommend any substitutions.
Vanilla - pure vanilla extract balances the nutty flavor of the almond flour.
Salt - since original Pecan Sandies are made with butter, a pinch of salt helps bring out the rich, buttery flavor of almond flour. It's also fine to omit the salt, if needed.

See recipe card below for quantities and full recipe.

How to Make Pecan Sandies With Nut Flour

While these cookies aren't quite as simple as the 3-ingredient almond flour cookies that inspired them, they're still pretty darn easy! Here's how to do it...

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In a large pan on the stovetop toast the pecans over medium-low heat for a few minutes. Transfer the pecans to a food processor and pulse 10 to 15 times or until finely (mostly) chopped. It's okay if some turn into pecan flour while a few larger pieces remain.
Add the almond flour and salt to the food processor and pulse to combine with the pecan meal.
Pour the nut flour mixture into a large mixing bowl, and add the maple syrup and vanilla. Stir to form a moist dough.
Scoop up approximately 1 ½ tablespoons of dough per cookie. Place on the cookie sheet 2 to 3 inches apart. Cut a small square of parchment paper. Use the bottom of a glass to flatten the cookies, with the parchment in between to prevent sticking. If desired, lightly press a pecan half into the top of each cookie.
Bake in a preheated 350°F (176°C) oven for 10 to 13 minutes or until the edges and bottoms are golden.

Let the cookies cool on the cookie sheet, then store in an airtight container.

close up of a halved pecan cookie showing the crumbly interior texture.

Similar to the other almond flour cookies, these have wonderful texture! But they're even more rustic and nutty thanks to the pecan flour and textural bits throughout. And the edges are irresistibly crisp.

Related: If you enjoy baking with almond flour, don't miss my popular Healthy Pie Crust, Vegan Tart Crust, and these cute and festive Vegan Gingerbread Cookies!

Equipment

A food processor makes prep easy, but if you don't have one you can also chop the nuts by hand. Just make sure the pieces are fairly small as big chunks may make the cookies too crumbly. Or purchase pecan pieces and save a step!

A spice grinder or blender can also stand in the for the food processor.

You'll also need a standard-size baking sheet and a silicone baking mat or parchment paper. A small cookie scoop (1 ½ tablespoons) comes in handy.

Storage

Once the cookies are cool, store in an airtight container at room temperature for 3 to 4 days or in the refrigerator for up to a week. They also freeze well.

After a day or two the cookies will be more chewy than crisp, but still delicious!

More Vegan Pecan Recipes

More Gluten-Free Vegan Cookies

If you try these 4-ingredient healthy vegan pecan sandies I would love to hear from you! Be sure to rate the recipe and comment below to let us know.

Recipe

a stack of crisp golden pecan cookies on a cookie sheet.

Gluten-Free Vegan Pecan Sandies Cookies

Author: Lori Rasmussen, My Quiet Kitchen

These 4-ingredient healthier vegan pecan sandies are inspired by buttery and rich Keebler Pecan Sandies, except these are made without flour, oil, dairy or refined sugar! Only 30 minutes to make a batch of these crisp-yet-chewy, totally delicious vegan pecan cookies!

Grain-free and allergy-friendly other than nuts.

5 from 28 votes

Servings: cookies

Prep Time: 15

Cook Time: 10

Total Time: 25

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Equipment

Ingredients

1 cup raw pecan halves, plus more for decorating the tops of the cookies if desired - See Notes.
1 ¼ cups fine almond flour
¼ teaspoon fine sea salt, optional
⅓ cup maple syrup
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (176°C), and line a baking sheet with parchment or a silicone mat. Tip: during testing, my Silpat mat produced a slightly better texture (crispier) than parchment.
Place a large pan over medium-low heat. Toast 1 cup pecan halves on the stovetop for 4 to 5 minutes, stirring frequently so they don't burn.
Let the pecans cool for a few minutes then transfer to a food processor. Pulse 10 to 15 times or until finely chopped. It's okay if some of the nuts turn into pecan flour, while some larger pieces stay chunky. Add the almond flour and salt to the food processor and pulse to combine.
Pour the nut flours into a mixing bowl, and add the maple syrup and vanilla. Stir to form a moist dough.
Cut a small, cookie-sized square of parchment paper, and locate a flat-bottomed glass or a ramekin. Scoop up approximately 1 ½ tablespoons of dough per cookie. Place on the cookie sheet 2 to 3 inches apart. Use the glass to flatten the cookies, with the piece of parchment in between to prevent sticking. The cookies should be about ⅓-inch thick and 2 ½ inches in diameter. It's okay for the outer edges of the cookies to be somewhat jagged.
If desired, lightly press a pecan half into the top of each cookie. Bake for 10 to 13 minutes or until the edges and bottoms are golden. If you suspect your oven runs hot, you may want to check on them sooner than 10 minutes. Straight from the oven the cookies will be soft but will firm up as they cool. Let the cookies cool on the baking sheet.

Notes

Pecans

In most grocery stores you can find chopped pecans (sometimes called pecan pieces). So if you don't own a food processor, or you just want to simplify prep, choose chopped instead of halves. Then run your knife through the nuts several times to make sure the pieces aren't too large.

How to Store

Once the pecan cookies are cool, store in an airtight container at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen.