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Pecan, Walnut, and Ginger Cookies [Vegan, Gluten-Free]

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If you're someone who tries to resist fall every time it comes around, let these cookies guide you into the new season. Nobody's trying to hit you over the head with pumpkin spice or butternut squash, but autumn-y flavors like ginger and cinnamon and hearty, buttery nuts come together to make one seriously seasonal (and delicious!) dessert.

Pecan, Walnut, and Ginger Cookies [Vegan, Gluten-Free]

This Recipe is :

Gluten-free Recipes Vegan


  • 1 1/4 cup almond meal
  • 1/4 cup chopped pecans (heaping)
  • 1/4 cup chopped walnuts
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons raw sugar
  • 1 tablespoon plus 3/4 teaspoon ground fresh ginger (use ginger grinder or microplane)
  • 1 flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons cool water)
  • 3 tablespoons canola oil
  • Optional: 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon*


  1. Preheat oven to 375°F.
  2. Prepare flax egg by combining 1 tablespoon flax meal with 2 1/2 tablespoons of water. Let sit for five minutes so it can thicken up a bit.
  3. Combine all dry ingredients and mix them together well.
  4. Add ginger, oil, and vanilla (if using) to flax egg and whisk together.
  5. Pour liquid ingredients over dry ingredients and mix until well incorporated.
  6. Roll dough into 1-inch balls and place on a baking sheet (no spray needed if using a nonstick pan).
  7. Gently flatten each ball with the back of a spoon.
  8. Slide into oven and immediately turn the temperature down to 350°F.
  9. Bake 10 minutes or until they are golden brown (the top of the cookies might still look pale. Carefully lift one cookie up to see if the base is golden brown. If so, then they are done. For extra crispy cookies bake for an additional five minutes on convection bake (watch closely to avoid burning).
  10. Best eaten the day they are made. Store cookies covered at room temperature. After the first day, I love to crisp them up in the toaster oven and eat with a sprinkle of salt on top.


*I love letting the flavor of the ginger take over so I tend not to use vanilla or cinnamon, which mask the ginger flavor a bit. Adding vanilla and cinnamon makes for a delicious cookie, though, so try it out that way too!





Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find recipes for all types of food made from scratch. Scratching is all about self-expression and creativity. Come explore what can be created and devoured in your kitchen when you eliminate pre-made, packaged, and canned foods. You'll be surprised at the taste difference, health benefits, and joy you will take in creating food from scratch.



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