Step 1

Preheat your oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

Step 2

To a medium bowl add softened vegan butter and powdered sugar. Use a handheld or stand mixer to beat the mixture on high until it’s light and fluffy. Add vanilla and beat again.

Step 3

Add gluten free flour, almond flour, and salt. Mix on low until just combined. Add the chopped pecans and give it one final stir.

Step 4

Scoop out tablespoon-sized pieces of dough and roll into little balls. Place them about an inch apart on the baking sheet.

Step 5

Bake for 9-11 minutes until the tops are just starting to turn golden. Fill a small bowl with powdered sugar and set aside. Let the cookies cool on your baking sheet for 3-5 minutes before generously rolling in the powdered sugar. Once the cookies are completely cool, roll them in the powdered sugar again and enjoy!

Step 6

Delicious with dairy-free milk or a cold glass of eggnog! Store leftovers in an airtight container at room temperature for 3-5 days. If making ahead of time, you can store the pre-portioned raw cookie dough in the freezer and leave in the oven for a minute or two longer if baking from frozen.