There’s something magical about a classic cookie, and Pecan Sandies are truly iconic. Crisp, buttery, and loaded with the warm, toasty flavor of pecans, they’re a nostalgic treat for many.
But what if you’re vegan or baking for someone who is? Good news—these Vegan Pecan Sandies are every bit as delicious as the original, with zero compromise on flavor or texture!
Whether you’re new to plant-based baking or a seasoned pro, this recipe will quickly become a favorite in your cookie rotation. With simple ingredients and easy steps, you’ll be biting into melt-in-your-mouth sandies in under an hour.
Ready to fill your kitchen with the irresistible aroma of toasted pecans and fresh cookies? Let’s get baking!
Why You’ll Love This Recipe
There are so many reasons to fall in love with these vegan pecan sandies:
- Classic Flavor, Totally Vegan: You won’t believe these cookies are dairy- and egg-free. They taste just like the originals!
- Easy Ingredients: All ingredients are pantry staples, so you can whip up a batch anytime.
- Perfect Texture: Crisp and crumbly, yet melt-in-your-mouth tender—just as a sandie should be.
- Make-Ahead Friendly: The dough freezes beautifully, making them ideal for spontaneous cookie cravings or holiday baking.
- Customizable: Add spices, swap nuts, or dip in chocolate for endless variations.
- Allergy-Friendly: Easily adapted to be gluten-free or nut-free, so everyone can enjoy.
The irresistible combination of toasted pecans and buttery cookie in every bite guarantees these will be a hit at your next gathering, bake sale, or afternoon tea.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Pecans, toasted and chopped | 1 cup (110g) | Raw or pre-toasted, but toasting at home is best |
| All-purpose flour | 2 cups (240g) | Spoon and level for accuracy |
| Vegan butter, softened | 1 cup (225g) | Try Earth Balance, Miyoko’s, or your favorite brand |
| Powdered sugar | 3/4 cup (90g) | Sifted for best texture |
| Light brown sugar | 1/4 cup (50g) | Packed |
| Vanilla extract | 2 teaspoons | Pure vanilla for best flavor |
| Salt | 1/2 teaspoon | Balances sweetness |
| Baking powder | 1/2 teaspoon | Optional, for slightly lighter texture |
- If you prefer a gluten-free version, substitute a cup-for-cup gluten-free flour blend.
Equipment
- Mixing bowls (one large, one medium)
- Electric mixer (stand mixer or hand mixer)
- Measuring cups & spoons
- Baking sheet
- Silicone baking mat or parchment paper
- Spatula
- Wire cooling rack
- Sharp knife (for chopping pecans)
- Cookie scoop (optional, for even cookies)
Instructions
-
Toast the pecans:
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for 6-8 minutes, until fragrant and golden.
Let cool, then coarsely chop.
“Toasting the pecans makes a big difference! It intensifies their flavor and adds a wonderful crunch.”
-
Cream the vegan butter and sugars:
In a large bowl, use an electric mixer to beat together the softened vegan butter, powdered sugar, and brown sugar until light and fluffy—about 2 minutes. Scrape down the sides as needed.
-
Add vanilla and salt:
Add the vanilla extract and salt. Mix until well combined.
-
Add the dry ingredients:
In a separate bowl, whisk together the flour and baking powder (if using). Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined.
Do not overmix.
-
Fold in the pecans:
Stir in the chopped, toasted pecans by hand using a spatula. The dough will be stiff but should come together easily.
“If the dough feels too crumbly, let it rest for 5-10 minutes or knead gently with your hands to bring it together.”
-
Shape the cookies:
Using a cookie scoop or tablespoon, scoop out about 1.5 tablespoons of dough for each cookie. Roll into balls, then flatten slightly into discs about 1/2 inch thick.
Place on the prepared baking sheet, about 2 inches apart.
-
Bake:
Bake at 350°F (175°C) for 14-16 minutes, or until the edges are lightly golden but the centers are still pale. Don’t overbake—they’ll continue to firm up as they cool.
-
Cool:
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Enjoy!
Serve with a cup of tea or coffee, or pack into airtight containers for gifting or snacking throughout the week.
Tips & Variations
- Make-Ahead Dough: This dough can be made ahead and refrigerated for up to 48 hours, or frozen for up to 2 months. Thaw in the fridge before baking.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend for delicious gluten-free sandies.
- Nut Variations: Swap pecans for walnuts, almonds, or even hazelnuts for a new flavor twist.
- Spiced Sandies: Add a pinch of cinnamon or nutmeg to the dough for a warming, aromatic touch.
- Chocolate Dipped: Once cooled, dip half of each cookie in melted vegan chocolate and sprinkle with extra chopped pecans.
- Extra Crunch: Roll dough balls in raw or turbinado sugar before baking for a sparkling, crunchy exterior.
“Don’t forget to check out our Christmas Cookie Shots Recipe for another festive vegan treat!”
Nutrition Facts
| Nutrient | Per Cookie (1 of 24) |
|---|---|
| Calories | 135 |
| Fat | 9g |
| Saturated Fat | 2g |
| Carbohydrates | 13g |
| Sugar | 5g |
| Protein | 1g |
| Fiber | 1g |
| Sodium | 65mg |
Nutrition information is an estimate and will vary based on specific ingredients used.
Serving Suggestions
- Pair with tea or coffee: The nutty, buttery crumb of pecan sandies is perfect with your favorite hot beverage.
- Cookie platters: Add them to a holiday cookie tray alongside treats like Chocolate Pixie Cookies or Cinnamon Pecan Ice Cream for a decadent dessert spread.
- Gift them: Stack a few in a cellophane bag tied with ribbon for a thoughtful homemade gift.
- Dessert sandwich: Use two sandies to sandwich your favorite vegan ice cream for a next-level summer treat.
- With fruit: Serve with fresh berries or a fruit compote for a refreshing contrast.
“For more inspiration, try our Chocolate Heaven Cake Recipe for a show-stopping vegan dessert!”
Conclusion
These vegan pecan sandies are proof that plant-based baking can be just as rich, flavorful, and satisfying as any classic cookie. With crisp edges, a melt-in-your-mouth center, and the deep, toasty flavor of pecans in every bite, this recipe is sure to win over vegans and non-vegans alike.
They’re easy to make, perfect for gifting, and endlessly customizable. Whether you’re celebrating the holidays, hosting a tea party, or just craving a nostalgic treat, these sandies are guaranteed to deliver pure cookie joy.
If you enjoyed this recipe, don’t miss our other creative bakes—check out the Christmas Cookie Shots Recipe for a party-ready twist, or get cozy with a bowl of Clam Chowder San Francisco Recipe (vegan option included!).
Happy baking, and may every bite bring you comfort and delight!
📖 Recipe Card: Best Vegan Pecan Sandies
Description: These vegan pecan sandies are buttery, crisp, and loaded with toasted pecans. Perfect for a sweet snack or dessert, they're easy to make and completely dairy-free.
Prep Time: PT15M
Cook Time: PT18M
Total Time: PT33M
Servings: 24 cookies
Ingredients
- 1 cup vegan butter, softened
- 1/2 cup powdered sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, finely chopped
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together vegan butter, powdered sugar, and brown sugar until light and fluffy.
- Mix in vanilla extract.
- Add flour and salt; mix until just combined.
- Fold in chopped pecans.
- Scoop tablespoon-sized balls onto the baking sheet and flatten slightly.
- Bake for 16-18 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 120 | Protein: 1g | Fat: 9g | Carbs: 10g
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