Delicious Vegan Maple-Pecan Shortbread Cookies

This is a found-and-modified recipe!

Delicious Vegan Maple-Pecan Shortbread Cookies

1 cup pecans (heaping!)
1 cup rolled oats or spelt flakes
½ cup unbleached white flour
½ cup fine Corn flour
1/4 cup brown sugar
1/2 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/3 cup earth balance, softened
1/4 cup maple syrup/agave syrup
2 t. vanilla
optional: whole pecan halves to press into top before baking

In a blender or food processor, place the pecans, and pulse a few times to roughly chop. Transfer 1/3 cup of the chopped pecans to a small bowl and set aside. Add the oats/spelt flakes to the remaining pecans in the blender and process to finely grind them together. Add the flour, brown sugar, baking powder, salt, and cinnamon, pulse a few times to combine, and set aside. In a medium bowl, place the earth balance, maple syrup, and vanilla, and stir the mixture until smooth. Add the dry ingredients to the wet ingredients and stir well to combine. Add the reserved chopped pecans.

Using your hands, roll into 1” balls and flatten, pressing pecan half into top, if using. Bake at 325 degrees for 10-15 minutes or until lightly browned on the bottom. Cool on the cookie sheets for 3 minutes before transferring them to a rack to cool completely. Store the cookies in an airtight container.

This recipe would also be easy to make gluten-free if needed. Replace white flour with sorghum flour, and use rolled oats. EASY PEESY.