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: 30Hands-on: 30 minutesTotal: 2 hoursDifficulty: Medium

Makes: 30


  • 2⁄3 cup vegan margarine, softened
  • 3⁄4 cup plus 2 Tbsp. sugar, divided
  • 1 tsp. vanilla extract
  • Egg replacement equal to 1 egg, prepared
  • 4 tsp. soy milk
  • 1 1⁄3 cups sorghum flour
  • 2⁄3 cup cornstarch
  • 1⁄2 cup soy flour
  • 1 1⁄2 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1⁄2 cup ground pecans
  • 1 1⁄2 tsp. ground cinnamon


  • Preheat oven to 375°F.
  • In a large bowl, cream together margarine, 3⁄4 cup sugar, and vanilla extract with a pastry cutter or a large fork until fluffy. Stir in egg replacement and soy milk 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 1⁄4 inch thick. Use a cookie cutter to cut into 2-inch rounds or other desired shapes. Place cookies on an ungreased baking sheet 1 inch apart. Combine remaining 2 tablespoons sugar with cinnamon in a small bowl. Sprinkle cinnamon mixture over cookies.
  • Bake for 7 to 9 minutes until lightly browned around the edges. Transfer to wire racks to cool. Store in an airtight container.