I set out to make pecan sandies, but instead ended up with soft, pillow-like cookies. While the texture and taste wasn't what I expected, they are delicious none the less. As an added bonus, these are nutrient dense cookies due a good serving of pecans per cookie. Pecans have proven to help with cardio metabolic risk factors. I used part sugar substitute as I wanted a powdered sugar, but didn't want a high sugar content of regular powdered sugar. Feel free to use regular powdered sugar if substitutes are not your thing.
Makes 12 regular sized or 24 mini cookies
Ingredients:
3/4 cup pastry flour (sub oat flour for gluten free)
3/4 cup pecans, plus more for garnish
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp ground flax seed
1/2 tsp vanilla
1/3 cup Lakanto powdered sugar, plus more for sprinkling tops (sub regular powdered sugar)
2 tbsp maple syrup
1/4 cup unsweetened Forager's cashew yogurt (or other non-dairy yogurt)
Other materials:
Parchment paper
Small or mini size cookie scoop
Baking tray
Cuisinart or food processor
Instructions:
Preheat oven to 375 degrees.
Toast pecan in a dry skillet-watch carefully and don't burn. Set aside to cool.
Mix dry ingredients together.
Place pecans in Cuisinart and grind until it makes a paste or nut butter (it doesn't have to be a perfectly smooth nut butter). Add the yogurt, maple syrup, and vanilla.
Add dry ingredients to food processor and pulse to mix.
Use a cookie scooper to place balls on a parchment lined tray. Place a pecan piece in the center and bake for 10-12 minutes.
When cooled, dust with powdered sugar.
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