Vegan Pecan Sandies

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Vegan Pecan Sandies are easy one-bowl shortbread cookies loaded with buttery sweet and golden nutty goodness! They are tender yet crumbly and generously specked with bits of toasted pecans.

vegan pecan sandies on a tray.

Why You’ll Love These Vegan Pecan Sandies

  • This dairy-free and eggless recipe is a lighter version of the classic and is just as delicious!
  • Simple and easy: It is an easy one-bowl cookie recipe you can make in minutes.
  • Texture: tender crumbs with crunchy pecan bits in every bite!
  • Flavor: these cookies are as buttery as these Vegan Butter Cookies with a rich nutty taste.
  • A cookie for any time or occasion: they are easy enough to enjoy with your daily tea or coffee but are fancy enough to grace any dessert tray on any occasion.
  • Versatile: Add other flavorings like cinnamon or nutmeg to make them more festive! Try topping the cookies with more crushed pecans, dark chocolate chips or raisins for variation.

Key Ingredient Notes

  • Vegan butter – softened slightly at room temperature. This will add a rich flavor and keep the cookies tender. You can also use vegan margarine as a substitute.
  • Sugars – this recipe uses both granulated cane sugar and light brown sugar. Aside from giving the cookies a caramel-like sweetness, these will help achieve that crisp-tender texture.
  • Vanilla extract– enhances the flavor of the vegan butter and pecans.
  • All-purpose flour – using unbleached flour will give the shortbread cookies a sturdier structure without needing eggs. Make sure to measure the flour correctly.
  • Toasted pecans – chopped into rice-sized pieces. Toasted pecans are crunchier and have a stronger nutty taste with a hint of smokiness. You can buy them already toasted or toast them in the oven or stovetop in a dry skillet.

How to Make Vegan Pecan Sandies

  1. In a large bowl, cream the vegan butter and sugars with an electric mixer on medium speed. Make sure the vegan butter is softened to make it easier to blend it with the sugars. Process until the mixture is light and fluffy, and use a rubber spatula to scrape the sides. Mix in the vanilla.
toasted pecans in a bowl of flour.
  1. Add flour and pecans. Mix until combined evenly. Do not over-mix the cookie batter because it will make the cookies dry and tough. A few small dry spots are fine.
pecan cookie dough in a bowl.
  1. Cover the dough and place it in the fridge to chill for a least 2 hours or overnight. Chilling the cookie will improve the flavor and make it easier to scoop and roll them because they are less sticky.
  2. Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
  3. Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough and roll them into balls. Place them 2 inches apart on the baking sheet to give room as they spread in the oven without overlapping.
cookie dough being pressed with measuring cup.
  1. Flatten the dough balls to about ½ inch thick with the bottom of a measuring cup or drinking glass.
  2. Bake for 12 to 15 minutes or until the edges of the cookies are golden brown. Cool for 2 minutes on the baking sheet before transferring them to a cooling rack. This will allow the cookies to firm up a bit so they do not break when moving them.

Storage Tips

Let the cookies cool at room temperature for a few minutes before transferring them to a cookie jar or airtight containers.

Keep the cookies in a dry, cool area for a few days and in the fridge for up to two weeks.

The pecan sandies can also be kept in the freezer for a month. Wrap them individually in foil or plastic and keep them in freezer-friendly bags. Do not forget to write down the date you stored it so you can keep track of how long they are frozen.

Remove them from the fridge overnight to thaw to room temperature before eating.

More Cookie Recipes with nuts

vegan pecan sandies on a tray.

Vegan Pecan Sandies

4.34 from 3 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Calories:119
Servings: 18 cookies
Print Pin Rate
Vegan Pecan Sandies are easy one-bowl shortbread cookies loaded with buttery sweet and golden nutty goodness! They are tender yet crumbly and generously specked with bits of toasted pecans.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly

Ingredients

  • ½ cup (113 g) vegan butter or margarine, stick or block, not unsalted, softened slightly
  • cup (67 g) granulated cane sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • cups (180 g) unbleached all-purpose flour, sift after measuring
  • ½ cup (60 g) toasted pecans, chopped into rice-sized pieces

Instructions

  • In a large bowl, cream the vegan butter and sugars with an electric mixer on medium speed. Mix in the vanilla.
    ½ cup (113 g) vegan butter or margarine ,⅓ cup (67 g) granulated cane sugar ,2 tablespoons light brown sugar ,1 teaspoon vanilla extract
  • Add flour and pecans. Mix until combined evenly. Cover the dough and place it in the fridge to chill for a least 2 hours or overnight.
    1½ cups (180 g) unbleached all-purpose flour ,½ cup (60 g) toasted pecans
  • Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
  • Using a #40 cookie scoop (about 1½ tablespoons), make equal portions of cookie dough and roll them into balls. Place them 2 inches apart on the baking sheet.
  • Flatten the dough balls to about ½ inch thick with the bottom of a measuring cup or drinking glass.
  • Bake for 15 to 20 minutes or until the edges of the cookies are golden brown. Cool for 2 minutes on the baking sheet before transferring them to a cooling rack.

Notes

  • You can also shape the dough into a log before chilling, then make ½-inch thick slices before baking. Check out this Vegan Orange Cranberry Cookies recipe for more detailed slice-and-bake instructions.
Tried this recipe? Snap a photo & share it in the comments below!
Nutrition Facts
Vegan Pecan Sandies
Serving Size
 
1 cookie
Amount per Serving
Calories
119
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
3
g
Sodium
 
39
mg
2
%
Potassium
 
26
mg
1
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
1
g
2
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian

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One Comment

  1. Dennis Westgate says:

    3 stars
    The dough didn’t come together with 1/2 cup of vegan butter. I used two sticks, 1 cup, and they turned out great.