Name: Pecan Shortbread Cookies Recipe
Total time: 20 min
Yield: 12
Cuisine: American

These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed

How to make Pecan Shortbread Cookies Recipe

Detoxinista

Crawler

American

<p>These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed</p>

Vegetarian

Dry pecans

Coconut flour

Sea salt

Maple syrup

Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.

step 1

Make it raw:using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110f for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.

step 2

Make it baked:preheat the oven to 300f. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).

step 3

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.

Pecan Shortbread Cookies Recipe

ingredients serve

Ingredients for Pecan Shortbread Cookies Recipe