MaplePecan Cookies

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

An easy way to grind flax seeds is in a coffee grinder

DRY INGREDIENTS

or canola oil)

/ cups brown rice flour (or spelt flour)

/ cup wholegrain amaranth flour (or spelt flour)

/ cup pecans (pieces or halves)

cup sorghum flour

/ cup ground flax seed

cup pecans ground

tablespoons Sucanat sugar

WET INGREDIENTS

/ cup maple syrup

/ cup brown rice syrup

tablespoons walnut oil refined (or canola oil)

tablespoon vanilla extract

(

or granulated sugar)

/ teaspoon sea salt

teaspoons baking powder (double acting)

GARNISH

tablespoons pecans (pieces or halves)

tablespoons vegetable shortening nonhydrogenated

or unrefined coconut oil or walnut oil

(

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Cut shortening (or oil) into flour mixture (using a fork and a knife) Mix

in the pecans (either pieces or halves)

Blend wet ingredients in a separate bowl

Add the wet mixture to the dry mixture and mix together It may seem a bit dry at first but once you get all the

ingredients integrated it will form a slightly sticky shapable dough (If other flours besides those being called for

are used additional flour may be needed to create a stiff enough dough The dough is too wet if you can not

form cookies with your hands)

Form balls of dough and place on the cookie sheet (or sheets) They may be a bit crumbly but should bake

together nicely Garnish cookies by pressing the remaining pecans into the tops of the cookies

Bake for about minutes To prevent the bottoms of the cookies from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the cookies are finished they will brown just slightly on the bottom When removing the cookies sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

After removing cookies from oven they will be quite soft This is partially due to the fact that the brown rice

syrup "melts" during baking Let the cookies sit on the cookie sheet for to minutes to allow them to cool and

firm up They will then be much easier to remove from the sheet If you wait too long before removing them

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Desserts of Vitality

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Desserts Of Vitality