Recipe: Maple Pecan Sugar Cookies

Ingredients

1 cup oat flour
2 tablespoons oat flour
¼ teaspoon xanthan gum
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon sea salt
2 tablespoons coconut oil
¼ cup pecan butter
2 tablespoons pecan butter
½ cup organic brown sugar
½ teaspoon vanilla extract
1 flax egg (1 tablespoon flax seeds + 3 tablespoons of water, mixed and refrigerated for 15 minutes)

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toast the pecans for 5 minutes, then blend with sea salt and cinnamon until smooth to make pecan butter.
In a bowl, whisk together oat flour, xanthan gum, baking powder, baking soda, cinnamon, and sea salt.
In another bowl, mix coconut oil, pecan butter, and brown sugar until well combined.
Add vanilla extract and flax egg to the mixture and blend thoroughly.
Combine the dry ingredients with the wet ingredients in two batches and mix until incorporated.
Form the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Scoop out tablespoon-sized portions of dough, roll into balls, and place on the lined baking sheet with space between each.
Bake for 12-15 minutes, then let cool slightly.
For the frosting, mix all frosting ingredients in a pan over medium-low heat, whisking until thickened, then cool in the fridge.
Spread the frosting over the cookies and top with pecan halves and pieces.

Servings

8 servings

Calories

442

Total fat

34g

Total carbohydrates

32g

Total protein

Sodium

176mg

Cholesterol

0mg