Coconut Pecan Cookies
Crunchy cookies filled with pecans. Mmm. For added flavor, use roasted pecans. Adapted from Gluten Free Goes Gourmet, by Vicky Pearl.
Recipe serves:60-75 small cookies
Preparation time10 minutes
Cooking time10 minutes
US Chocolates - Gluten Free Nuts, Pecan Pieces, 30 Pound Box
Wholesome Sweeteners, Gluten Free Organic Cane Sugar, 32 Oz (Case of 2)
Blanche Gluten Free Almond Flour (25 Pound)
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Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium sized bowl, mix together almond flour, salt and baking soda. Set aside.
In the bowl of an electric mixer, beat eggs until light and fluffy. Pour oil in a thin, steady stream. Gently fold in sugar.
Add half of the flour mixture into the wet batter, mixing until well combined. Add remaining half of dry ingredients into wet, and mix well.
Stir coconut and pecans into batter and mix until well-incorporated. The mixture should be a bit firm.
Wet hands and form small balls (the size of a Super Ball). Place on prepared baking sheet and flatten slightly.
Bake for 9-10 minutes until lightly golden. Remove pan to rack to cool completely.