Place the 1 cup vegan butter and 1 teaspoon vanilla flavoring in a large bowl and beat together until creamy.

Sift the 3/4 cup powdered sugar into the butter and mix until well blended.

Stir in the 1 cup gluten-free Bisquick, 1 cup gluten-free oat flour, and 1/4 teaspoon baking powder.

Mix together well and fold in the 1 cup chopped pecans.

Place the dough in the refrigerator for 10 to 15 minutes or until the dough is firm enough to work with. Press the chilled dough into a ball and place on a counter top that has been lightly dusted with gluten-free oat flour.

Roll out to a thickness of about 3/8-inch. Using a cookie cutter, cut the dough into circles about 2 inches in diameter.

Press the scraps of dough together to form another ball of dough. Roll out and cut more cookies. Repeat until all of the dough has been used up.

Place on a lightly greased cookie sheet at least 3/4 inches apart. Bake in a preheated 375° oven for 12 to 15 minutes or until cookies are lightly browned around then edges.

Gently remove the cookies from the cookie sheet and place on a paper towel until completely cooled. Cookies will be very tender when first removed from the oven. They will harden once they have cooled to room temperature. Store in an airtight container.