gluten free vegan pecan crescent cookies
 
 
AUTHOR:
RECIPE TYPE: cookies
SERVES: 40-42
INGREDIENTS
  • 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)
INSTRUCTIONS
  1. Place pecans in food processor or high-powered blender. Pulse until finely chopped. Set aside.
  2. In large bowl of standing mixer, add vegan butter, powdered sugar, maple syrup and vanilla. Mix for 1-2 minutes, until smooth and creamy.
  3. Add flour and finely chopped pecans. Mix dough until just combined. Wrap in plastic wrap and chill dough 30 minutes-1 hour in refrigerator.
  4. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  5. Take tablespoon-size scoops of dough and form into crescent shape. Place on pan and flatten slightly (if dough cracks, just press back together).
  6. Bake cookies 10-12 minutes, until golden brown. Place on cooling rack to cool completely.
  7. 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