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Gluten Free Maple Pecan Coconut Shortbread Cookies

Posted At : February 25, 2011 12:54 PM

photo by recipe author

Servings: approx. 6 dozen
Preparation Time: 15 minutes

1 cup organic whole sugar
3/4 cup pure maple syrup
2 cups coconut oil
3 tsp. vanilla extract
2 eggs
2 1/2 cups gluten free flour*
2 1/2 cups coconut flour
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F.

In large bowl, beat sugar, syrup and coconut oil until light and fluffy. Blend in vanilla and eggs. Stir in flour until well blended. Evenly stir in pecans.

Roll dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. With fork dipped in flour, flatten to about 1/4 inch thickness or roll dough to 1/4 inch thickness and cut with cookie cutters.

Bake for 7-9 minutes or until light golden brown. Enjoy these delicious cookies!

*Use flour blend of choice for this recipe, but here are a few suggestions: Flour mix one, flour mix two, flour mix three, flour mix four.

Recipe submitted by Elizabeth, Indianapolis, IN

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Do you have an egg free version of these?

# Posted By Linda Mull | 2/25/11 1:15 PM

Try this as an egg substitute:

1. Substitue 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder for each egg or 2. Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.

# Posted By Elizabeth | 2/25/11 10:09 PM

Is there any way to make this recipe without the use of sugar, just using maple syrup? Less sweet would be OK.

# Posted By Carol | 3/3/11 7:29 AM

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