Gluten-Free Vegan Baking/ Raw Vegan Cooking/ Vegan Baking and Sweets/ Vegan Cookies and Bars/ Vegan Desserts/ Vegan Recipes

Pecan Shortbread Cookies


These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed! From Practically Raw Desserts *©2013 by Amber Shea Crawley. Used by permission from Vegan Heritage Press.

Makes about 12 cookies

  • 2 cups raw pecans
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 cup maple syrup

Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.

Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.

Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).

Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.

* This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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  • Reply
    Alexandra @ Delicious Knowledge
    May 3, 2013 at 1:35 pm

    These raw cookies look so easy and healthy!

  • Reply
    Johanna Norry
    May 3, 2013 at 2:00 pm

    These cookies are amazingly easy and even more delicious! Just want to add though that at 9-11 minutes (I made them in the oven) my batch wasn’t ready to take out at all, barely set up, so I kept checking them every two minutes and think it was at about 15-16 minutes that I took them out. And they were perfect–just a little crunchy on the outside and super soft on the inside. This will be a regular recipe for sure!

  • Reply
    August 4, 2013 at 8:42 pm

    These sound great, would love to try but Coconut flour? Can you make this and how do you? Thanks for all the wonderful recipes!

    • Reply
      August 4, 2013 at 8:50 pm

      HI CP — coconut flour can be made at home; it’s kind of a bonus from making homemade coconut milk. Those who make it say it’s so easy, but for me, it would be a hassle. You can google “homemade coconut flour.” You can buy coconut flour in natural foods stores; Bob’s Red Mill makes it, or online at sources such as Amazon: — hope this helps!

  • Reply
    December 5, 2016 at 3:42 pm

    Made as directed and made a double batch. The cookies had to bake a few minutes longer (in the oven) but were delicious……thank you!
    It’s a keeper.

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