In the mood for a fresh batch of soft, chewy, warm cookies, with a crisp toasted pecan on top? Me too! Always...
Well, actually maybe not always. I only learned to love baking cookies in my early twenties(!), after being enlightened by a roommate about the beauty of whipping up a fresh batch at home.
Until that point, I always thought of cookies as this packaged thing you grab at the grocery store. That's what happens when you grow up in a family where nobody has an interest in baking! ?
Since then, cookies have become a ritual, a tradition, and most importantly a baking therapy outlet -- one of my favorite things to whip up. Why did I not discover this sooner?! And why, oh, why did my mother not know about the joys of cookie baking?! ?
These cookies have been a favorite of mine this autumn -- sweet, toasty, cozy, slightly crispy on the outside when fresh. And soft (but not too soft) on the inside.
When you want something comforting that will fill the house with an entrancingly delicious aroma... something easy to throw together and easy to demolish with friends... reach for these.
Yep, homemade fresh baked cookies are the best. ❤︎
P.S. If you love pecans, you might like some of these goodies.Print
Soft, chewy, warm gluten-free pecan cookies topped with a crisp toasted pecan. Quick and easy vegan dessert. Refined sugar-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 cookies
- Category: Cookies
- Method: Baked
- Cuisine: Dessert
- ½ cup pecan butter (or a mix of pecan + another nut butter)
- 12 tbsp white rice flour
- 6 tbsp coconut sugar
- ¼ cup plant milk (I used unsweetened vanilla almond milk)
- ½ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract, or contents of ½ a vanilla bean if can't find)
- ½ tsp salt
- 10 pecan halves
- Pre-heat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- Place all ingredients, except pecan halves, in a food processor and process until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit of maple syrup or plant milk). Use a spoon or a cookie scoop to grab about 1 ½ tablespoon of the mixture, roll into a ball with your hands and then flatten into a disk. Place on the prepared cookie sheet. Repeat with remaining dough 9 more times until the mixture is used up (to make 10 cookies). Gently press a pecan half into the top of each cookie.
- Bake in a pre-heated oven for 20 mins. Remove from oven and cool on a rack. Enjoy!