Pecan Cookies
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
Ingredients
- 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
Instructions
- 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 tbsp 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!