Maple Pecan Sablés Recipe | Vegetarian Times Skip to main content

Maple Pecan Sablés

Gluten-free flour mix gives these cookies a wonderful melt-in-your-mouth texture.



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¾ cup chopped pecans
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½ cup nonhydrogenated vegan margarine (1 stick), softened
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¼ cup firmly packed light brown sugar
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3 Tbs. maple syrup
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½ tsp. vanilla extract
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½ tsp. salt
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1 ⅓ cups unleavened gluten-free baking flour
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¼ cup sanding sugar or raw sugar


1. Preheat oven to 350°F. Toast pecans 10 to 12 minutes. Cool.
2. Beat margarine, brown sugar, maple syrup, vanilla, and salt with electric mixer until smooth. Stir in flour with spatula until just mixed. Fold in pecans.
3. Shape dough into two 10-inch logs. Wrap in plastic wrap, and chill 2 hours.
4. Unwrap dough logs, and let stand 20 minutes at room temperature. Roll logs in sanding sugar, then slice into 1/4-inch disks. Transfer to baking sheet. Bake 12 to 14 minutes, or until golden.

Nutrition Information: 

1 g
Total Fat: 
4 g
Saturated Fat: 
1 g
6 g
0 mg
49 mg
1 g
3 g
Makes 44 cookies

Comments on this Recipe

Can you please specify in sweet recipes to use demerara sugar (in place of brown sugars) and turbinado(raw), organic, coconut or beet sugars (in place of white/granulated sugar). The majority of white cane sugar is processed using the bone char method, where the sugar is filtered using carbon from the bone of a cow. The use of an animal product makes white cane sugar not vegetarian or vegan.

Are these cookies supposed to be very dry? If so, I guess they turned out right, but I was expecting them to be softer. They're not bad, but I wouldn't make them again.