Brown Sugar Chewy Butter Pecan Cookies
You can never have too many hor d'oeuvre recipes, so give Brown Sugar Chewy Butter Pecan Cookies a try. For 56 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 151 calories, 1g of protein, and 14g of fat per serving. This recipe serves 18. This recipe from Food Faith Fitness has 50 fans. A mixture of coconut flour, coconut sugar, molasses, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 25 minutes. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is not so tremendous. Try Chewy Brown Sugar & Brown Ale Cookies, Chewy Brown Sugar Cookies, and Chewy Brown Sugar Cookies for similar recipes.
Servings: 18
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
6 Tbsp Coconut flour
1/2 cup Coconut sugar (or brown sugar)
1/2 cup Ghee, softened to room temperature (or butter or vegan butter)
1 Tbsp Molasses
1 1/2 cups Amoretti Natural Pecan Flour (158g)
1/2 cup Pecans
1/4 tsp Salt
Equipment:
baking sheet
baking paper
bowl
wire rack
frying pan
Cooking instruction summary:
Instructions Preheat your oven to 350 degrees. Spread your pecans on a small baking sheet and bake until nutty smelling about 10-12 minutes. Roughly chop and set aside. Beat your coconut sugar with softened ghee for approximately 1 minute. Add 1 tbsp of molasses and beat until well combined. Add 1 1/2 cups of pecan flour, 6 Tbsp of coconut flour and 1/4 tsp of salt to the bowl and stir until well mixed. Fold in the chopped pecans.Drop by tablespoon sized balls onto a parchment paper covered cookie sheet and press out to about 1/2 inch. Bake until the edges of the cookies are golden brown and the top of the cookie is just set approximately 14 minutes.Let cool on the pan for 10 minutes then transfer to a wire rack to cool completely. DEVOUR
Step by step:
1. Spread your pecans on a small baking sheet and bake until nutty smelling about 10-12 minutes. Roughly chop and set aside. Beat your coconut sugar with softened ghee for approximately 1 minute.
2. Add 1 tbsp of molasses and beat until well combined.
3. Add 1 1/2 cups of pecan flour, 6 Tbsp of coconut flour and 1/4 tsp of salt to the bowl and stir until well mixed. Fold in the chopped pecans.Drop by tablespoon sized balls onto a parchment paper covered cookie sheet and press out to about 1/2 inch.
4. Bake until the edges of the cookies are golden brown and the top of the cookie is just set approximately 14 minutes.
5. Let cool on the pan for 10 minutes then transfer to a wire rack to cool completely. DEVOUR
Nutrition Information:
covered percent of daily need
