No dairy butter here, yet these vegan, gluten-free babies are rich and decadent, and intoxicating while baking! Dipped in chocolate, they are out-of-this-world wonderful!
Ingredients:
(Chocolate dipped - optional)
Makes: 1 dozen
1 cup raw pecans
2 Tbsp coconut flour
¼ tsp salt
¼ cup pure maple syrup
6 oz dark dairy-free, GF chocolate (bar, chips or chunks for melting)-optional[/b]
Directions:
Preheat oven to 350°F.
Prepare a baking sheet with parchment paper.
Place pecans, flour, and salt in food processor and process until finely ground.
Add maple syrup to processor and allow to bind.
Roll dough into balls about golf ball size (these are rich!) and flatten with the palm of your hand, or the bottom of a drinking glass. You can press a slice of pecan into the top if desired.
Bake cookies for 12-15 minutes until lightly browned on bottoms.
Transfer to a rack or plate to cool. (If you are going to dip them in chocolate, it can speed up the setting of the melted chocolate to put the cookies in the a fridge or freezer for a while first.)
Melt the chocolate in a microwave in 1-minute spurts, or over a double boiler (NOTE: be careful not to get steam or water in the chocolate.)
Dip each cookie half way into the melted chocolate and set them on the parchment paper (or wax paper) lined baking sheet or plate to set.
Recipe by Victoria Laine | Whole-Food Nutrition at https://victoria-laine.com/pecan-shortbread-gluten-free-vegan/