Vegan Maple Pecan Sables (Gluten Free)

"I wanted to try the Gluten Free Four Mix I got at the health food store. These are tiny cookies with a crunchy short bread consistency to them. I got 47 cookies out of my batch, the recipe says 44, so I guess it varies with the size of cookie you make. I didn't have any sanding sugar so just used my raw cane to which I added some freshly ground nutmeg. You could probably add cinnamon or other spices that you like. The original recipe comes out of the March 2010 Vegetarian Times Magazine. Note I didn't include the chilling time for the dough or the cooking time for the pecans in this recipe."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
20hrs 12mins
44 cookies




  • Preheat your oven to 350'F degrees.
  • Toast the pecans for 10-12 minutes.
  • Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
  • Fold in the toasted pecans.
  • Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
  • Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
  • I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
  • With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
  • Bake for 12-14 minutes or until golden.
  • Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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