Preheat your oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
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.
Add gluten free flour, almond flour, and salt. Mix on low until just combined. Add the chopped pecans and give it one final stir.
Scoop out tablespoon-sized pieces of dough and roll into little balls. Place them about an inch apart on the baking sheet.
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!
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.
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Notes
*You could substitute another gluten-free flour blend (such as our DIY blend or a similar store-bought blend) for the MB 1:1 GF Flour Blend, but we haven’t tested it and can’t guarantee the result. You may need to use more of it for a similar texture (reference the photos). Let us know in the comments if you try it out! *If you don't like or can't have pecans, you can substitute hazelnuts, almonds, or walnuts. *Nutrition information is a rough estimate. *Loosely adapted from Food.com.