Description
These naturally vegan orange pecan cookies are tender, buttery, and bursting with fresh citrus flavor. Easy to make with pantry staples and topped with powdered sugar.
Ingredients
Scale
Cookie Dough:
- 1 cup (120 grams) all purpose wheat flour
- Pinch salt
- ½ cup (50 grams) powdered sugar
- ½ cup (60 grams) ground pecans (consistency of coarse sand)
- ¼ cup (25 grams) shredded, unsweetened coconut
- 1 medium orange (about 1 tablespoon zest and 1-3 tablespoons juice)
- ½ cup (120 grams) vegan margarine sticks (i.e., Miyoko’s or Earth Balance), room temperature
- 1 teaspoon (5 mL) vanilla extract
Topping:
- ¼ cup (25 grams) powdered sugar
Instructions
- In a medium mixing bowl, combine flour, salt, powdered sugar, ground pecans, coconut, and orange zest with a wooden spoon.
- Cut in vegan margarine with a fork or pastry blender until crumbly. Add vanilla and just enough orange juice (add one tablespoon at a time) to make a very stiff dough that holds together but is not sticky. Combine with a fork, pastry blender, or your hands to mix well.
- For best results, chill dough for 30-60 minutes until firm.
- Preheat oven to 350 F.
- Roll cookie dough into small balls (about 1 ½ inches in diameter) with hands. Place on a baking sheet about 2 inches apart from each other.
- Bake for about 12-15 minutes, until cookies start to turn golden around edges.
- Remove from oven, cool slightly.
- Place ¼ cup powdered sugar in a small dish, and roll cookies in powdered sugar while warm.
- Serve immediately.
Notes
To make this recipe gluten-free, use gluten-free flour blend instead of all purpose flour.
I love to use my favorite pastry blender and cookie scoop for this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookies
- Calories: 101
- Sugar: 4 g
- Sodium: 57 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
