Another great recipe out of The Gluten-Free Almond Flour Cookbook. This are truly like a homemade Pecan Sandy and not overly sweet.
Ingredients:
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 cup pecans, toasted and coarsely chopped
- 1/2 cup grapeseed oil
- 5 tablespoons agave nectar
- 1 tablespoon vanilla extract
Directions:
In a large bowl, combine the almond flour, salt, baking soda and pecans.
In a glass measuring cup, whisk together oil, agave and vanilla. I use my Wonder Whisk!
Roll the dough into a large log, 2 1/2 inches in diameter, then wrap in parchment paper. Place in freezer for 1 hour or until firm.
Remove log from freezer, unwrap, and cut with a wet knife into 1/8-inch slices.
Place 2-inches apart on a parchment lined baking sheets and bake at 350-degrees for 7-10 minutes until lightly golden.
Allow the cookies to cool on the baking sheets for 1 hour.
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