Crumbly and delicate gluten-free pecan sandies are buttery, delicious, and easy to make.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
These gluten-free pecan sandies are very straightforward to make. When I was developing this cookie recipe, I went through three variations and landed on this combination of ingredients. My grandma made a cookie like these pecan sandies cookie recipe so I took that recipe and tweaked it until it was perfectly gluten-free. They're very similar to pecan shortbread cookies because they have that fabulous buttery flavor.
The cookie stays together nicely but still has that crumbly texture. I opted to dust powdered sugar on top of each cookie instead of rolling it in powdered sugar for a cleaner cookie. If you're looking for something easy with a nutty flavor and minimal prep time, this is the recipe for you!
If you're looking for more recipes like these gluten-free pecan sandies recipe, check out my pumpkin patties with chocolate and my gluten-free rolo pretzel bites.
Jump to:
Gluten-Free Recommendations
Ingredient Notes
- Gluten-free flour: I've only used King Arthur's gluten-free flour blend in this recipe. Cup4Cup should work the same if you can't find King Arthur Measure-for-Measure gluten-free flour. This flour is what makes these cookies gluten free.
- Pecans: I buy whole pecans and chop them myself. You can also buy pecan pieces or pecan halves instead.
- Unsalted butter: softened and unsalted butter. I cut my unsalted butter into cubes.
See recipe card for quantities.
Instructions
Preheat the oven to 325 degrees and line two large baking sheets with parchment paper. Set them aside for later.
Chop the pecans roughly using a sharp knife or a food processor. If you use a food processor, pulse 4-5 times. It's ok if there are a few larger pieces of pecans.
Cream the butter and brown sugar together in a large mixing bowl on medium speed using an electric mixer. Add both teaspoons vanilla extract. The mixture should have a smooth texture.
Slowly mix in the gluten-free flour, salt, and cardamom.
Once the flour is combined, hand-stir the chopped pecans into the dough.
Lay a sheet of plastic wrap on the counter and place the dough on top in a line. The line doesn't have to be perfect.
Roll the dough line up in the plastic wrap and secure both ends by twisting them. Use your hands to gently roll the dough like you would roll a rolling pin.
Chill the cookie dough roll in the refrigerator for 30 minutes.
Remove the cookie dough from the refrigerator and unwrap it from the plastic wrap.
Use a sharp knife to slice the dough into cookie rounds.
Line the baking sheet with the cookies and top each one with a pecan piece.
Bake in the oven for 14 minutes.
Remove from the oven and let the cookie cool completely on a wire rack.
Sprinkle the baked cookies with powdered sugar using a sifter.
Hint: Keep some pecans whole and place one on top of each cookie before baking.
Variations
- Vegan Pecan Sandies - use vegan butter to make these pecan sandies vegan. I like the brand miyoko. This is an easy recipe to modify for vegan cookies.
Equipment
- Cookie sheet
- Precut parchment paper - you can also use a silicone baking mat.
Storage
Store the gluten-free pecan sandies in air airtight container for up to 5 days. You can freeze the cookies in an airtight container for up to two months, but do not sprinkle the cookies with powdered sugar if freezing.
Top tip
Don't chop the pecans too much. It's ok for there to be some bigger pieces.
FAQ
I don't recommend using almond flour instead of gluten-free flour. The consistency of the cookies will not turn out the same.
Gluten-Free Pecan Sandies Recipe
Ingredients
- 1 cup butter softened to room temperature
- ½ cup brown sugar
- 2 cups gluten-free 1-to-1 baking flour with xanthan gum
- 1 cup pecans plus 24 whole pecan halves for topping
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar for dusting
Instructions
- Prep: Preheat oven to 325°F. Line two large baking sheets with parchment paper.
- Chop pecans: Roughly chop 1 cup pecans using a sharp knife or pulse 4-5 times in a food processor. Leave some larger pieces for texture. Set aside 24 pecan halves for topping.
- Cream butter and sugar: In a large mixing bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Add vanilla extract and mix until combined.
- Add dry ingredients: With mixer on low speed, gradually add gluten-free flour and salt. Mix until just combined.
- Add pecans: Fold chopped pecans into dough by hand using a wooden spoon or spatula.
- Shape dough: Place a sheet of plastic wrap on your counter. Transfer dough onto the plastic wrap and shape into a log about 2 inches in diameter and 12 inches long. Roll the log tightly in plastic wrap, twisting the ends to seal. Gently roll back and forth to smooth into an even cylinder.
- Chill: Refrigerate dough log for 30 minutes until firm.
- Slice: Unwrap chilled dough and use a sharp knife to slice into ¼-inch thick rounds (about 24 cookies).
- Arrange and top: Place cookies on prepared baking sheets, spacing them 1 inch apart. Press one pecan half gently onto the top of each cookie.
- Bake: Bake for 14 minutes, until edges are just lightly golden. Cookies will still look slightly soft—don't overbake.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with sugar: Once completely cool, dust cookies with powdered sugar using a fine-mesh sifter.
Notes
Make ahead: Cookie dough log can be refrigerated for up to 3 days or frozen for up to 3 months. Slice and bake from frozen, adding 1-2 minutes to baking time.
Flour: Use a quality gluten-free 1-to-1 baking flour blend that contains xanthan gum (such as Bob's Red Mill, King Arthur Measure for Measure, or your preferred brand).
Leave a Reply