|Gluten Free Maple Pecan Coconut Shortbread Cookies|
|photo by recipe author|
Servings: approx. 6 dozen
Preparation Time: 15 minutes
- 1 cup organic whole sugar
- 3/4 cup pure maple syrup
- 2 cups coconut oil
- 3 tsp. vanilla extract
- 2 eggs
- 2 1/2 cups gluten free flour*
- 2 1/2 cups coconut flour
- 1 1/2 cups chopped pecans
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, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.
Recipe submitted by Elizabeth, Indianapolis, IN
Published on February 25, 2011