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Gluten-Free, Maple, Pecan, Coconut, Shortbread Cookies
Servings: approximately 6 dozen
Preparation Time: 15 minutes
Ingredients:
- 1 cup whole sugar
- 3/4 cup pure maple syrup
- 2 cups coconut oil
- 3 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups gluten-free flour*
- 2 1/2 cups coconut flour
- 1 1/2 cups chopped pecans
Directions:
Preheat oven to 375 degrees F.
In large bowl, beat sugar, syrup, and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.
Roll dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch-thickness and cut with cookie cutters.
Bake for 7–9 minutes or until light golden brown. Enjoy these delicious cookies!
*Use flour blend of choice for this recipe. Here is link for one to try.
Recipe and photo submitted by Elizabeth, Indianapolis, IN.
