Simple, gluten-free and vegan pecan sandies for the perfect anytime treat.
These are simple little 6-ingredient shortbread cookies laced with crunchy bits pf pecans. They make a delightful treat and perfect with a cup of tea or coffee.
Sandies (a.k.a. sablé) are often made using eggs, and other ingredients, but in my version, I've reduced them to a shortbread to make them vegan as well as gluten-free. If gluten-free cookies are not needed, replace the cassava and tapioca flours with 2 cups all-purpose flour.
To ensure these cookies are vegan, look for USDA organic light brown sugar. This will ensure the sugar has not been made using bone char. It is also important to get the best quality plant-based butter you can find. If it's not necessary for these to be vegan, use the best quality dairy-based butter, but keep in mind, this will increase the fat content of these cookies.
The dough for these cookies freezes quite well. Just keep the dough log wrapped airtight. It will keep for about a month or so. When it's time to make them, thaw the dough overnight in the refrigerator.
(Makes 32 servings)
1 cup plant-based salted butter, cold and cubed
1/2 cup light brown sugar, packed (USDA Organic)
1 teaspoon pure vanilla extract
1, 1/2 cups Cassava flour, divided (or 2 cups all-purpose flour and omit the tapioca flour)
1/2 cup tapioca flour
1/2 cup pecans, finely chopped
Using a stand mixer fitted with a paddle attachment, add the butter, light brown sugar, and pure vanilla extract. Beat on medium-high until the mixture is light and fluffy, scraping down the sides of the bowl as needed. Reduce the speed to medium-low and slowly add 1 cup cassava flour and the tapioca flour.
Dust a flat work surface with cassava flour and turn out the dough. Knead the dough by hand adding additional cassava flour from the remaining 1/2 cup only as required to keep the dough from being sticky. After a few minutes the resulting dough should be soft and malleable, but not sticky. If the dough is sticky, add additional flour a little at a time. The dough should not become dry but resemble playdough. Work in the chopped pecans until evenly mixed throughout.
Lay out two sheets of parchment paper. Divide the dough in half, and using the parchment paper, roll both portions into logs that are about 1.5-inches in diameter. Once the logs are formed, close the ends of the parchment paper and wrap them in clingwrap. Refrigerate both dough logs for about 30 minutes to help firm them up.
Preheat oven to 375°F / 190°C and line two sheet pans with parchment paper or a silicone liner. Set aside.
Unwrap 1 dough log and slice into 1/2-inch-thich discs and place them on the sheet pan about 2-inches apart. Repeat with the second dough log. Should make about 32 cookies. Bake cookies for 10 to 15 minutes, or until the bottom edges of the cookies turn golden brown. Remove from the oven and let cool on the pan for 5 minutes before transferring to a cooling rack.
Once the cookies are at room temperature, store in an airtight container on the counter.
Nutritional Information Per Serving:
total calories = 82 | total fat = 4.23g | saturated fat = 1.11g | cholesterol = 0mg | sodium = 45.75mg | net carbohydrates = 9.7g | dietary fibre = 0.79g | sugars = 2.36g | protein = 0.35g