Pecan Shortbread Cookies
Ingredients
-
2
cups
dry pecans
-
¼
cup
coconut flour
-
½
teaspoon
sea salt
-
½
cup
maple syrup
Instructions
- Pulse the pecans in a food processor until finely ground.
- Add the coconut flour and salt, then pulse to combine.
- Add the maple syrup and pulse until the dough starts to stick together.
- For raw cookies, scoop the batter onto a Teflex-lined tray, flatten, and dehydrate at 110°F for about 4 hours, flipping halfway through.
- For baked cookies, preheat the oven to 300°F, scoop the batter onto a parchment-lined baking sheet, flatten, and bake for 9 to 11 minutes until dry on top.
- Let the cookies cool completely on the baking sheet before handling.
- 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.
Nutrition Facts (estimated)
Servings
12
Calories
160
Total fat
12g
Total carbohydrates
12g
Total protein
1g
Sodium
103mg
Cholesterol
0mg
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