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©2020-2019 copyright Jenny Bell & Broken-Better all rights reserved.

  • Jenny Bell

Gluten-Free Sandies

Updated: Aug 26, 2019

#glutenfree #vegan #sandies #cookies #recipe

(Gluten-free, Vegan)



Ingredients:


1cup shortening (I use Spectrum) get

1 cup organic vegan powder sugar

1 tablespoon vanilla extract

2 Ener-G eggs (or real eggs if not vegan) get

1 pinch of sea salt

2 cups Gluten Free 1:1 flour (I used Bob's Red Mill Gluten Free All Purpose Baking Flour) get

1/4 cup arrowroot powder (or cornstarch)

1 teaspoon baking soda

1 cup chopped pecans (raw)

About 1/4 cup of coconut sugar for dusting (optional)


Method:


Preheat oven to 350 and prepare cookie sheets with parchment paper or silicon mat


Using a mixer: blend in Ener-G eggs then shortening, sugar, vanilla and salt.


In a separate bowl mix together flour, arrowroot powder and baking soda then add slowly to wet mixture with hand blender on lowest speed to avoid over-mixing.


Then mix in pecans with a wooden spoon or spatula. Form into tablespoon sized balls and flatten them a bit on the cookie sheet. Once cookies are on the sheet, dust with the coconut sugar and bake at 350 for about 12-15 minutes.


Story:


I wanted a cookie that was something like a store bought crunchy cookie; a cookie that could be served with tea. These could easily be topped with sprinkles or frosting. I even think they would make a good cookie cutter cookie. These cookies are like the sandies I remember from childhood but it has been a long time so you may not agree. I tend to make my sweets not as sweet as others so you may want to add more sugar. These are great dipped into the bullet proof cocoa recipe I have shared! I hope you enjoy them.


Tips:


I use the flour I do to add a little extra fiber and protein to the cookies.

Gluten-free baking is sticky, I do not recommend baking these without a silicon mat or parchment paper. I have learned that my AirBake cookie sheets do not work the same with gluten-free cookies.

Ener-G egg replacer works best with hot water. I used a Keruig to get hot water to mix and that is also why I add them first to the recipe--so I can mix them well together.

With most gluten-free treats, these are best the first day. The next day the are lot crunchier and more dry.



I hope you enjoy them!


(This post contains amazon affiliate links, but I don't think this is any different than texting a friend the link).