Yesterday was the official first day of fall and normally that means everything pumpkin but to me when I think of fall I think of a pecan pie...weird right?! I was scrolling through my instagram discover page and was inspired to make this recipe! To start off you will need a few things but luckily most of them are pantry staples or can be easily found at your local supermarket!
-Ingredients-
-Cookies-
2 1/4 cup almond flour
1/3 cup coconut oil, melted ( butter, avocado oil, and olive oil can be substituted just add more calories)
1/3 cup maple syrup ( I use one that has no sugar)
1/4 monk fruit sugar
1 egg (can substitute a flax seed egg)
1 teaspoon baking powder
1/2 cup pecans (only use about 1/3 cup in the dough save the rest for the toppings)
1/4 teaspoon sea salt
-Glaze-
1 cup monk fruit powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 teaspoon maple syrup
2 tablespoons almond milk
First, preheat the oven to 350 degrees Fahrenheit, then mix all the liquids together (coconut oil, maple syrup, monk fruit sugar, and egg). Mix for about a minute or until the oil has fully incorporated into the batter. Then add the baking powder, almond flour, and sea salt. Mix until a nice dough has formed, once this has been reached add the pecans and mix throughly. Scoop cookies with a tablespoon sized cookie scoop or spoon and place onto a baking sheet that has been greased or lined. Now these cookies will not spread at all in the oven so make sure that you shape the cookies before hand. I find that dipping my fingers in water helps to combat the stickiness. Place the baking sheet into the oven and bake for about 11-13 minutes. Since the cookies don't spread it is a little bit harder to figure out when they are done, I usually measure their doneness by the amount of brown on the edges of the bottoms, you want to look for just a little bit of brown. Once out of the oven place on a baking rack and let cool. While they are cooling you may make your glaze. For the glaze its easiest If you just throw everything in at once and mix. Powdered sugar is tricky sometimes and by this I mean that it looks like it needs a lot more water to get to the desired viscosity but in reality a little water or liquid goes a long way! When its time to glaze the cookies take a teaspoon amount and plop on top of the cookie and spread out a little, the glaze should even out a little on the top. Then add the chopped pecans and voila! You have yourself some tasty and healthyish cookies! Perfect for the fall and even thanksgiving. I know that I will definitely be bringing these to my thanksgiving dinner!
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