Pecan Sandies are perhaps my favorite classic cookie. Why it's taken me so many years to make my own vegan version is a mystery. Perfect for dunking in a glass of your favorite plant-based milk, these will turn anyone into a legit Cookie Monster.

Makes about 30 cookies.

10 oz flour (2 cups)

1 1/4 tsp salt

1/2 tsp baking soda

8 oz sugar (1 cup plus 2 Tbsp)

4 oz (1/2 cup) canola oil

3.5 oz (1/2 cup) vegan margarine (recommend Earth Balance)

1 Tbsp egg replacer + 2Tbsp water (recommend Bob's Red Mill)

1 tsp vanilla

5 oz chopped pecans 

Preheat your oven to 350° F.

In a medium mixing bowl, combine the flour, salt and baking soda. 

In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer) combine the sugar, canola oil and margarine and cream together until smooth.

While the sugar is in the mixer combine the egg replacer with the water in a small bowl and stir. Let it sit for a minute to let it congeal. 

Add the egg replacer and vanilla to the sugar mixture and beat to combine for about 30 seconds. (You may need to scrape down the sides of your bowl to make sure that everything is evenly mixed.)

With the mixer on low, add the dry ingredients to the wet in 1/2 cup increments and mix until just combined. Add the chopped pecans and mix to incorporate them into the dough.

Using a 1.5 oz cookie scoop, scoop out nice round balls of dough and place them on a cookie sheet lined with parchment paper and then press each ball down slightly to flatten the cookie a bit.  Space the cookies about 2 inches apart (they won't spread too much when baked).

Bake for 13-15 minutes at 350° F and remove when the bottoms of the cookies are just starting to turn golden. I like these to be a nice crispy cookie so I usually cook them the full 15 minutes. 

Allow the cookies to cool on the baking sheet for a few minutes before allowing them to cool completely on a cooling rack.

Nutritional information:  coming soon