Maple Pecan Gluten Free Shortbread

Name: Maple Pecan Gluten Free Shortbread
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 24 cookies
Ingredients: 2 cups finely ground almond flour; ½ cup chopped raw pecans; 1/2 teaspoon baking soda; Pinch sea salt; ¼ cup pure maple syrup; ¼ cup coconut oil; 1 teaspoon pure vanilla extract

User Reviews

4.9

87 reviews

Excellent

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings
24 cookies
Calories
94 kcal
Course
Dessert
Cuisine
American

Maple Pecan Gluten Free Shortbread

Tyler Espinosa

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Maple Pecan Gluten Free Shortbread is a grain-free, vegan, dairy-free paleo shortbread recipe that is easy to make and so tasty! These easy GF shortbread cookies require hardly any time to make!

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Ingredients

Servings

2 cups finely ground almond flour
½ cup chopped raw pecans
1/2 teaspoon baking soda
Pinch sea salt
¼ cup pure maple syrup
¼ cup coconut oil melted and cooled
1 teaspoon pure vanilla extract

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Instructions

In a mixing bowl, add first four ingredients and stir together. Add the remaining (wet ingredients) and mix until a sticky dough forms.
Make a ball out of the dough, pressing it together, then place it on a sheet of plastic wrap and form a cylinder or a log (the log will be over a foot long, so if you'd like, you can cut it in two so that the logs are easier to manage/less deicate). Wrap the log tightly in the plastic wrap and place in the freezer for 30 minutes or in the refrigerator for 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Unwrap the cookie dough, place it on a cutting board, and slice 1/4-inch thick slices to form cookie shapes. Place dough on a baking sheet and bake for 13 to 15 minutes, or until edges are golden brown.
Remove cookies from the oven, and allow them to sit 15 minutes before removing them from the baking sheet with a spatula.