Ingrid's Vegan & Gluten Free Spiced Pecan Cookies
Posted by Ingrid Fehr on
Looking for a cookie that's not too sweet, loaded with flavor and vegan/gluten free? This is it! Enjoy!
- 2 c gluten free flour blend (I use Bob's Red Mill)
- 1 t baking powder
- 1 t baking soda
- pinch salt
- 2 t ground cinnamon
- 1/2 c brown sugar
- 1/2 c coconut sugar
- 2 T real maple syrup
- 1/4 c water
- 1/2 c Olive Oil (or Coconut Oil)
- 3/4c chopped pecans (I like my pieces small)
- Sugar of your choice for baking (white sugar or coconut sugar are great)
In medium bowl, whisk together Flour, baking powder, baking soda, salt and cinnamon. Set aside.
In separate bowl, whisk brown sugar, coconut sugar, maple syrup, oil and water until smooth.
Add dry mixture to wet mixture until just mixed. Add nuts. Mix until all ingredients are combined, but do not over mix.
Cover and chill dough for at least 4 hours.
Preheat over to 350 degrees.
Pour baking sugar in small bowl.
Work quickly! If dough gets warm, chill before baking.
Take 2 T of dough and roll into balls. Gently press into sugar on one side only. Arrange on cookie sheet, sugar side up. Keep balls 2" apart.
Bake 13 minutes for a perfect golden cookie that is a little crispy and chewy in the center. Cool 5 minutes before removing from pan.