Holiday Sandies Cookies

1

ABOUT THE RECIPE:

My grandma made a butter-based version of these cookies every winter holiday season, and now my mom has followed suit. As a child, I used to sneak
these cookies right off of the dessert tray, even before dinner was served! My jazzy plant-based version is every bit as good as Grandma’s . . . and no one will ever suspect that it’s vegan and gluten-free!

Makes 24 to 26 Cookies

2

INGREDIENTS:

COOKIES

1 cup homemade oat flour (use gluten-free if needed, see note)
1⁄2 cup ground walnuts or pecans (see note)

2 tablespoons vegan confectioners’ (powdered) sugar

6 tablespoons cold vegan buttery spread
1 teaspoon vanilla extract

2 to 2½ teaspoons cold vanilla-flavored or plain nondairy milk

TOPPING

1⁄2 cup vegan confectioners’ (powdered) sugar

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the oat flour, walnuts or pecans, and 2 tablespoons confectioners’ sugar in a medium bowl and stir with a dry whisk to combine. Add the vegan buttery spread and vanilla. Mix together using a dough blender or large fork. Add the nondairy milk, 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.

4

Form the dough into a long, thin log. Cover the log loosely in parchment paper, and refrigerate for 20 to
30 minutes, or until almost firm to the touch. Cut a ½- to 1-inch thick slice from the dough log. Put the slice on the lined baking sheet and form it into a crescent shape. Repeat with the remaining dough, until you have formed 20 to 26 cookies.

Bake for 7 minutes, then decrease the heat to 300 degrees F. Bake for 10 to 12 minutes more, or until the cookies are slightly golden around the edges. Put the baking sheet on a wire rack and let cool for 10 to 15 minutes.

5

Pour 1⁄2 cup confectioners’ sugar into a small bowl. Roll each cookie in the confectioners’ sugar. Arrange the cookies on a pretty serving tray. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.

6

NOTE: To make oat flour, place 1¼ to 1½ cups rolled oats (use gluten-free if needed) in a blender and process into a coarse flour. Measure flour and proceed with recipe as directed.

NOTE: To grind walnuts, place about 1/2 to 2/3 cup chopped walnuts in a blender and process into coarse crumbs. Measure ground nuts and proceed with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

My grandma made a butter-based version of these cookies every winter holiday season, and now my mom has followed suit. As a child, I used to sneak
these cookies right off of the dessert tray, even before dinner was served! My jazzy plant-based version is every bit as good as Grandma’s . . . and no one will ever suspect that it’s vegan and gluten-free!

Makes 24 to 26 Cookies

2

INGREDIENTS:

COOKIES

1 cup homemade oat flour (use gluten-free if needed, see note)
1⁄2 cup ground walnuts or pecans (see note)

2 tablespoons vegan confectioners’ (powdered) sugar

6 tablespoons cold vegan buttery spread
1 teaspoon vanilla extract

2 to 2½ teaspoons cold vanilla-flavored or plain nondairy milk

TOPPING

1⁄2 cup vegan confectioners’ (powdered) sugar

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the oat flour, walnuts or pecans, and 2 tablespoons confectioners’ sugar in a medium bowl and stir with a dry whisk to combine. Add the vegan buttery spread and vanilla. Mix together using a dough blender or large fork. Add the nondairy milk, 1 teaspoon at a time, until the mixture becomes the consistency of soft dough.

4

Form the dough into a long, thin log. Cover the log loosely in parchment paper, and refrigerate for 20 to
30 minutes, or until almost firm to the touch. Cut a ½- to 1-inch thick slice from the dough log. Put the slice on the lined baking sheet and form it into a crescent shape. Repeat with the remaining dough, until you have formed 20 to 26 cookies.

Bake for 7 minutes, then decrease the heat to 300 degrees F. Bake for 10 to 12 minutes more, or until the cookies are slightly golden around the edges. Put the baking sheet on a wire rack and let cool for 10 to 15 minutes.

5

Pour 1⁄2 cup confectioners’ sugar into a small bowl. Roll each cookie in the confectioners’ sugar. Arrange the cookies on a pretty serving tray. Stored in an airtight container in the refrigerator, the cookies will keep for 4 days.

6

NOTE: To make oat flour, place 1¼ to 1½ cups rolled oats (use gluten-free if needed) in a blender and process into a coarse flour. Measure flour and proceed with recipe as directed.

NOTE: To grind walnuts, place about 1/2 to 2/3 cup chopped walnuts in a blender and process into coarse crumbs. Measure ground nuts and proceed with recipe as directed.

Holiday Sandies Cookies
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