Tuesday, October 4, 2016

Gluten-Free Pecan Pie Cookies

You all should make these cookies immediately- they will make your day amazing! It has the best of both worlds; pecan pie and a perfect gluten-free cookie pie crust! You will have a hard time believing that these cookies are not only gluten-free, but dairy-free as well! I use spectrum shortening instead of butter in the pie crust. 
Onto the recipe!

Gluten-Free Pecan Pie Cookies

Pie crust ingredients;
  • 1 1/2 cups gluten-free all purpose flour blend
  • 1/4 cup WEDO banana flour 
  • 1/2 cup + 1 tablespoon spectrum shortening 
  • 1 large egg
  • 2/3 cup water
  • 1/2 teaspoon sea salt
Pecan pie filling ingredients; 
  • 2 cups chopped pecans
  • 3/4 cup agave nectar
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

Whisk together flour and sea salt in a large bowl. Add in butter and mix until crumbs form. Mix in egg and water until a dough forms. Set aside.

Heat agave nectar, coconut sugar, coconut oil, and vanilla extract in a medium saucepan over medium heat. Once boiling, remove from heat. Temper egg into sugar mixture. Whisk in cinnamon. Pour pecans into mixture and mix until thoroughly combined and all pecans are coated.

Flour a clear surface and a rolling pin. Roll dough out to about 1/2 inch thick rectangle. Cut into circles and crimp edges using a fork (create a border, to prevent filling from overflowing out of crust.) Spoon about 1 tablespoon of filling into each cookie. Bake for about 22 minutes, or until golden brown. Remove and let cool for at least 4 hours. Enjoy!!

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