Sep 13 2013

Gluten-Free Almond and Pecan Cookies

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After going gluten-free a few months ago, I worried that desserts would not be as good, but it’s not at all the case.

I’ve had a few bad ones, but I’m also finding many really great options. I feel so much better now, and I love the challenge of finding healthy recipes that the whole family likes. WOW do I sound old, but it’s true. I love it!

These cookies are delicious, and great for you. Tons of protein, and fiber, with low glycemic coconut sugar to sweeten them. I’m pretty sure I found the recipe in Simply Gluten-Free Magazine, but I’m sharing it with you to hopefully make life easier. I’ve tried many different recipes, but only share the best!

Ingredients:

  • 2 cups (192 grams) blanched almond flourfinely chopped, plus about 30 pecan halves for garnish
  • 1/2 cup raw pecans
  • 3 tablespoons coconut sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large egg yolk
  • 3 tablespoons Grade B maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsweetened applesauce

Directions:

  1. In a large bowl, whisk together the almond flour, chopped pecans, coconut sugar, baking soda, and salt. In a small bowl, whisk together the egg yolk, maple syrup, olive oil, and applesauce. Pour the wet ingredients into the dry and stir to form a dough.
  2. Divide the dough in half. Roll each half into a log about 6 inches long and 1-1/2 to 2 inches in diameter. Wrap both logs in plastic wrap and freeze for 1-2 hours.
  3. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper. Slice the frozen dough logs into 1/4-inch thick rounds. Place the cookies about 2 inches apart on the lined baking sheets. Gently press a pecan half into the center of each cookie.
  4. Bake for 12 to 15 minutes until golden brown and fragrant. Cool completely before serving. Store in an airtight container.

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