“I wanted to try the Gluten Free Four Mix I got at the health food store. These are tiny cookies with a crunchy short bread consistency to them. I got 47 cookies out of my batch, the recipe says 44, so I guess it varies with the size of cookie you make. I didn't have any sanding sugar so just used my raw cane to which I added some freshly ground nutmeg. You could probably add cinnamon or other spices that you like. The original recipe comes out of the March 2010 Vegetarian Times Magazine. Note I didn't include the chilling time for the dough or the cooking time for the pecans in this recipe.”
20hrs 12mins
44 cookies

Ingredients Nutrition


  1. Preheat your oven to 350'F degrees.
  2. Toast the pecans for 10-12 minutes.
  3. Beat the margarine, brown sugar, maple syrup, vanilla, and salt with an electric mixer until smooth. Stir in the flour with a spatula until just mixed.
  4. Fold in the toasted pecans.
  5. Shape the dough into 2-10 inch long logs and wrap in clear wrap, and then refrigerate for 2 hours.
  6. Then remove from the fridge and let sit unwrapped for 20 minutes at room temperature.
  7. I sprinkled some raw cane sugar onto a small baking pan and mixed my nutmeg with my fingers into the sugar then shook the pan to even it out. Now roll each log in the sugar and spice mixture.
  8. With a sharp knife cut into 1/4 inch discs and put on a parchment covered baking pan.
  9. Bake for 12-14 minutes or until golden.
  10. Cool on the tray for about 10 minutes then on a wire rack until cool to the touch. Store in a covered tin.
  11. Bon Appetit!

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