There’s something quintessentially autumn about the combination of maple syrup and pecans. These Pecan Shortbread Cookies from Practically Raw Desserts are crisp on the outside, tender on the inside and perfect for fall snacking. With only four ingredients, you could practically make these with your eyes closed! They make a quick, simple dessert for Thanksgiving dinner – the perfect end to a big, filling meal.
Pecan Shortbread Cookies
Ingredients:
- 2 cups dry pecans
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 cup maple syrup
Preparation:
Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to overprocess. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
Make It Raw: Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
Make It Baked: Preheat the oven to 300°F. Using a cookie scoop or a spoon, scoop the batter by rounded tablespoonfuls onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about 1/3 inch thick. Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Yield: about 12 cookies
these are GOOD!!! thank you! I did find I preferred them baked a little longer, but I will definitely be making more for Christmas!
These were delicious. Super quick and easy, and the whole family devoured them. Just a tad salty, so next time I’ll cut it in half. Thanks!