Gluten-Free Pecan Cookies

This versatile cookie can be decorated to match any holiday, with frosting, icing, sprinkles, or decorating sugar. Baking them is a fun activity for the little ones who want to help in the kitchen!

Makes: 30 cookiesHands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

Makes: 30 cookies

Ingredients

  • ⅔ cup vegan margarine, softened
  • ¾ cup plus 2 Tbsp. sugar, divided
  • 1 tsp. vanilla extract
  • Egg replacement equal to 1 egg, prepared
  • 4 tsp. soymilk
  • 1⅓ cups sorghum flour
  • ⅔ cup cornstarch
  • ½ cup soy flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup ground pecans
  • 1½ tsp. ground cinnamon

Directions

  • Preheat oven to 375°F.
  • In a large bowl, cream together margarine, ¾ cup sugar, and vanilla extract with a pastry cutter or a large fork until fluffy. Stir in egg replacement and soymilk until well mixed. In a separate bowl, whisk together sorghum flour, cornstarch, soy flour, baking powder, and salt.
  • Gradually add flour mixture to wet ingredients until blended. Stir in pecans. Cover bowl and refrigerate for 1 hour. Place dough between 2 sheets of wax paper or parchment and roll out to ¼" thick. Use a cookie cutter to cut into 2" rounds, or other desired shapes. Place cookies on an ungreased baking sheet 1" apart. Combine remaining 2 tablespoons sugar with cinnamon in a small bowl. Sprinkle cinnamon mixture over cookies.
  • Bake for 7–9 minutes until lightly browned around the edges. Transfer to wire racks to cool. Store in an airtight container.

Recipe Information

Makes: 30 cookies

Ingredients

  • ⅔ cup vegan margarine, softened
  • ¾ cup plus 2 Tbsp. sugar, divided
  • 1 tsp. vanilla extract
  • Egg replacement equal to 1 egg, prepared
  • 4 tsp. soymilk
  • 1⅓ cups sorghum flour
  • ⅔ cup cornstarch
  • ½ cup soy flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup ground pecans
  • 1½ tsp. ground cinnamon

Directions

  • Preheat oven to 375°F.
  • In a large bowl, cream together margarine, ¾ cup sugar, and vanilla extract with a pastry cutter or a large fork until fluffy. Stir in egg replacement and soymilk until well mixed. In a separate bowl, whisk together sorghum flour, cornstarch, soy flour, baking powder, and salt.
  • Gradually add flour mixture to wet ingredients until blended. Stir in pecans. Cover bowl and refrigerate for 1 hour. Place dough between 2 sheets of wax paper or parchment and roll out to ¼" thick. Use a cookie cutter to cut into 2" rounds, or other desired shapes. Place cookies on an ungreased baking sheet 1" apart. Combine remaining 2 tablespoons sugar with cinnamon in a small bowl. Sprinkle cinnamon mixture over cookies.
  • Bake for 7–9 minutes until lightly browned around the edges. Transfer to wire racks to cool. Store in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat6g
Saturated Fat1g
Cholesterol0mg
Sodium85mg
Total Carbohydrate1g
Dietary Fiber1g
Sugars5g
Protein1g