Preparation info
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Appears in
I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

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If your thing is pure, unadulterated toasty pecan goodness, you’ve come to the right place. More like a shortbread than a cookie, these are tender, crumbly (thus, “sandies”), and melt in your mouth. Folks have been known to toss them in powdered sugar, so you can try that, but I prefer to keep my black clothes black.


  • cup (165 ml) refined coconut oil, softened
  • ½ cup (100


  1. Preheat the oven to 325°F (165°C). Line 2 rimmed baking sheets with parchment paper.
  2. In a large mixing bowl, use a fork or electric mixer to beat together the coconut oil and sugar until well combined and somewhat resembling applesauce.
  3. Add t