Gluten-Free Pecan Shortbread Cookies Recipe

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Shortbread cookies are invariably a complete delight to eat utilizing their buttery flavor and sandy texture. The cookies tend?to generally be crispy and not chewy, yet they somehow manage to instantaneously melt within your mouth upon biting into them.

Traditional shortbread cookies are fashioned with all-purpose flour and mostly taste like butter and vanilla. These gluten-free pecan shortbread cookies are created with butter in addition, but rather than all-purpose flour, you utilize almond flour and coconut flour.

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Almond flour and coconut flour are not only gluten-free, however they supply a deliciously nutty taste that complements the pecans included in these shortbread cookies. We like to to consider these gluten-free shortbread cookies as the fall form of the classic.

For the sake of keeping the recipe simple, we didn’t add other spices or fillings on the shortbread cookies, but a majority of other favorite additions include ground cinnamon, cloves, nutmeg, and dried cranberries.

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These gluten-free pecan shortbread cookies are also keto-friendly and paleo-friendly in case you are sticking with some of these diets. If you’re simply using a gluten-free diet, go ahead and replace the erythritol in the recipe with regular sugar.

Summary

Cook time: 15 minutes

Prep time: 10 minutes

Idle time: 30 minutes

Level

Servings:

Unit: MetricUS Imperial

Ingredients

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 large egg
  • 4 tbsp butter melted
  • 1/2 cup erythritol
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum
  • 1/3 cup raw pecans crushed

Instructions

  1. To a small bowl, add some almond flour, coconut flour, baking powder, xanthan gum, and erythritol. Whisk together to blend.
  2. To a large bowl, add the melted butter, vanilla flavoring, and half the flour mixture from the initial step. Try a handheld mixer to defeat everything together.
  3. Add the egg towards cookie batter and beat again to mix. Add some remaining flour mixture and blend one last time.
  4. Use a rubber spatula to fold the crushed pecans into your cookie dough, making sure the pecans are evenly dispersed throughout the dough.
  5. Dump the dough out onto a big sheet of parchment paper. Occurs hands to shape the dough in to a log. Roll the log up in the paper and freeze the dough for 30 minutes.
  6. Preheat the oven to 350F. Line a baking sheet that has a sheet of parchment paper, then slice the frozen cookie dough log into 1/4″ thick cookies.
  7. Bake the cookies for 15 minutes until golden brown around the edges, then let them do it cool for a minimum of Twenty minutes before enjoying.

Additional information

Recipe adapted from ketoconnect.net

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