Cinnamon Pecan Cookies (Gluten-free, but they don’t taste it!)

4 Aug



Gluten free baking seemed frustrating at first, but I’ve come to realize that it’s much easier and tastier than I ever thought. My first attempt at cookies was tasty, but one giant, melty, square of a cookie. These cookies are delicious. A delicate, yummy flavor with a crunch from the pecans. They’re quick and easy to make and pair perfectly with vanilla ice cream.

This recipe was taken from Andrea’s Kitchen.   (With only one, small change)

Cinnamon Pecan Cookies

6 oz pecans  (1 and 1/2 cups)

1/2 cup plus 2 Tblsp sugar

1/4 cup potato starch or gluten-free all-purpose flour

1/4 teaspoon salt

scant 1/4 teaspoon cinnamon

3 large egg whites, lightly beaten (don’t overbeat!)

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees

Line 3 baking sheets with parchment paper

Coarsely chop 1 cup of the pecans and set aside.  Pulse remaining 1/2 cup of pecans in a food processor with sugar, potato starch, salt and cinnamon until finely ground (be careful not to pulse to a paste) then stir in egg whites. Stir in vanilla.  Stir in remaining cup of chopped pecans.

Note: I forgot about the rest of the directions after this and followed none of them (oops! They still came out great)

Drop about 2 teaspoons of batter per cookie onto parchment paper, 12 per sheet.  Flatten batter slightly to smooth because as cookies bake, shape will not change.

Bake 2 sheets at a time until cookies are lightly browned  and slightly puffed, about 12 total minutes.  Switch baking sheets top to bottom midway through baking time.

Cool cookies completely before removing from parchment (they will be fragile).  Bake remaining cookies and cool in the same manner.


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