Delectable Pecan Sandies Are Vegan, Gluten-Free, and Easy to Make With Five Ingredients

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These cookies are so rich and delicious, yet are made with only five ingredients! You probably remember pecan sandies from your childhood — sweet and nutty, such a perfect treat to hit that sweet spot. The ones you so hungrily devoured were probably packed full of butter, however. Don’t despair! You can make a simple tweak and use Earth Balance instead (or some other vegan margarine), and the results will be stellar. Go ahead and try it, and you’ll see what we mean.


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1 1/2 cups raw pecans
1 1/2 cups raw walnuts
5 tablespoons melted vegan butter or margarine (such as Earth Balance. Get the good stuff!)
5 tablespoons pure maple syrup
1/2 teaspoon sea salt


Blend the walnuts, pecans, melted vegan butter or margarine, maple syrup, and sea salt in your blender or food processor. The dough will be sticky, so add a bit of water (sparingly, please!) if you need to loosen it up. Texture will be more of an issue if you use a blender rather than a food processor. Be patient, your results will be worth the work!

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Remove your sticky dough from the blender or food processor, making sure to get every last bit. Mold dough into a semi-flat cookie shapes and press them, one at a time, onto a greased cookie sheet. Either vegan butter, margarine, or coconut oil will work well for greasing purposes.

Press an additional pecan half onto the top of each cookie to give it that signature pecan sandie look. Stand back and admire your handiwork.

Pop the cookie sheet into your oven and bake at 375 degrees for 12-15 minutes. Check on the cookies occasionally so they don’t burn. You want them to be slightly brown around the edges, and golden brown at the bottom. These cookies burn easily, so be careful!

Remove your creations from the oven and let them cool for at least a couple of minutes. You’ll end up with 10-12 cookies, depending upon size. Try your hardest not to eat all of them at once, and keep repeating to yourself, “But…they’re so healthy! Just packed with protein!” If you want the authentic milk and cookie experience, pour yourself a tall glass of coconut, oat or almond milk.

You can keep these cookies on your counter in a sealed container for 2-3 days, but we guarantee they won’t last that long. They’re so easy (and fun!) to make, that you can always whip up some more tomorrow. Enjoy!

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