1 cup vegan buttery spread 224g1/2 cup confectioners sugar plus 3/4 cup for coating2 cups gluten-free 1:1 flour blend I used Bob's Red Mill1 tsp vanilla extractPinch of sea salt1/2 cup pecans chopped
Step1
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Preheat oven to 350°F. Line a cookie sheet with a silicone baking mat (or parchment paper) and set aside.
Step2
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Combine the buttery spread, 1/2 cup powdered sugar, flour blend, vanilla, and salt in the bowl of a standing electric mixer.
Step3
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Mix on low speed to form a thick dough.
Step4
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Stir in chopped pecans.and Use your hands to shape 1″ balls of dough into crescents and place them onto the lined baking sheet.