These gluten-free and dairy-free (yes, shortbread cookies without butter!) are my favorite cookies ever. No one would believe they are a gluten-free and dairy-free option. They have been a holiday tradition in my home for many years. Whenever I serve them they quickly make their disappearing act! Now I would like to share that tradition with you. I hope you love them as much as I do. Enjoy!
Delicious Maple Pecan Shortbread Cookies
1-1/2 cups pecans
1 cup coconut oil
½ cup pure maple syrup
1 teaspoon pure vanilla extract or vanilla powder (ground vanilla beans)
2-1/4 cups gluten-free flour
In a food processor, blend pecans until they form a paste. Add the remaining ingredients until thoroughly mixed. Line an 8″ x 12″ (or 8″ x 10″) baking tray with unbleached parchment paper. Place the batter in the pan and press with your clean hands until it is evenly spread. Gently cut the batter with a knife to form triangles, rectangles, stars or diamonds. I prefer a diamond, “quilt-like” pattern. Bake for 25 minutes at 350 degrees Fahrenheit. Allow to cool before serving. Makes approximately 24 cookies.
*Image of “cookies” via Shutterstock