Monday, September 30, 2019

Maple Pecan Crispy Cookies

It's officially fall! I'm in the mood to bake all sorts of comforting foods that I probably shouldn't be eating. Be that as it may, I will enjoy the process and the sharing of my creations. I was inspired by this recipe but I cannot say what these taste like. I have taken her recipe and have adapted it to be Gluten free and a bit healthier with fiber and more protein. So if you like traditional cookies and don't have access to the ingredients listed I would give her recipe a try!


Wet Ingredients
1 stick of softened butter
1/3 cup coconut oil, not melted
2 tablespoons avocado oil or neutral tasting oil
1 cup brown sugar
1/2 cup coconut sugar
1/3 cup Maple syrup
1 tsp vanilla extract
1 tsp maple syrup extract
1 egg

Dry Ingredients
2 cups Bob's Redmill 1 to 1 GF Flour
1/2 cup almond flour
1/2 cup P and G gold GF wholegrain flour
2 tsp corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt, use less if its pink salt

Sugar for the tops
1 1/2 cups of chopped dry unsalted toasted pecans (Trader Joes)

Using a mixer, Mix Butter, oils, and sugar. Add Maple Syrup and vanilla, and egg. In another bowl Mix together all dry ingredients. Slowly add dry ingredients to wet. Add Pecans and Mix. Refrigerate for an hour give or take.

Line a baking sheet with Parchment paper. Scoop out little balls, about a small golf ball size. Using bottom of cup, press one cookie down to get cup sticky and dip in sugar. Press all cookies repeating the sugar dip for each cookie -or you could just sprinkle the tops but I wanted flat cookies. :)

Bake at 375 for 10-12 minutes

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