Pecan Shortbread Cookies
(makes 12 cookies)
Ingredients:
2 cups dry pecans
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 cup maple syrup
Directions:
Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to over-process. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment paper-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Recipe From: Practically Raw Desserts by Amber Shea Crawley.
Category: Desserts
(makes 12 cookies)
Ingredients:
2 cups dry pecans
1/4 cup coconut flour
1/2 teaspoon sea salt
1/2 cup maple syrup
Directions:
Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to over-process. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment paper-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Recipe From: Practically Raw Desserts by Amber Shea Crawley.
Category: Desserts