gluten free vegan pecan crescent cookies
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cookies
SERVES: 40-42
- 1 cup toasted pecans, finely chopped
- 10 tablespoons Earth Balance vegan butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups, plus 2 tablespoons Sarah's gluten free flour blend
- 1 cup powdered sugar (for coating cookies)
- Place pecans in food processor or high-powered blender. Pulse until finely chopped. Set aside.
- In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
- Add flour and finely chopped pecans. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes-1 hour in refrigerator.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Take tablespoon-size scoops of dough and form into crescent shape. Place on pan and flatten slightly (if dough cracks, just press back together).
- Bake cookies 10-12 minutes, until golden brown. Place on cooling rack to cool completely.
- Place 1 cup powdered sugar in shallow dish. Roll cooled cookies in powdered sugar to coat. Store in airtight container.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/12/gluten-free-vegan-pecan-crescent-cookies.html
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