Cinnamon Pecan Cookies (Gluten, Sugar and Dairy Free)
 
Low & slow carb, gluten free, dairy free option, no sugar, high in nutrients and flavor.
Ingredients
  • 3⁄4 cup virgin unrefined coconut oil (alternatives: pastured butter or ghee)
  • 1 teaspoon vanilla
  • 1 cup Just Like Sugar, Baking variety only! (order online; do NOT use the faux brown sugar one they sell at Whole Foods-tastes terrible and terribly expensive)
  • Optional: We like a little 10-15 drops pure liquid stevia (or to taste), but it’s not really necessary.
  • 2 eggs, preferably organic and pastured (+ local even better!)
  • 2 1⁄2 cups almond flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 1/2 cups sprouted pecans (you must check out thePecanShop.com)
  • 1 tablespoon cinnamon (and/ or any spices you like)
  • Optional: 4-6 drops cinnamon bark oil, or to taste (we like Doterra or Young Living brands)
Instructions
  1. Using a spoon and bowl, mixer or food processor s blade, miix wet then dry ingredients. Mix in pecans.
  2. The original recipe said to refrigerate dough for stand up cookies otherwise you get flat cookies, but that has not been our experience, so we’ll leave this optional.
  3. Cook on parchment paper or on well greased sheet. Drop dough by spoonful. Make them smaller than you think, because they really poof up and get bigger when you cook them.
  4. Bake at 375 degrees for about 12-15 minutes, or until they look done on the bottom. Shorter cook time = crispy on the outside and more gooey in the middle (our fave). Longer = crispier and crunchier through the middle (drier).
  5. OR, make cookie bits, little marble sized dollops, and bake 8-10 minutes. Makes over 100 bites (careful not to overcook or they will dry out).
  6. These cookies are fine at room temperature, but are oh so heavenly reheated in a toaster oven at 350 for about 2-3 minutes, or enough to warm them through. They taste fresh baked all over again!
  7. Time saving tip: They may be made in large batches and frozen, then thawed and reheated.
  8. Variations:
 Change the nut. Add coconut flakes or shredded coconut. Add oats and a few raisins, raspberries, blueberries or dried mulberries (mindful of sugars, carbs). Add lemon juice and zest instead, or carob powder or cocoa and mint flavoring. Make the base plain without spices and just vanilla and almond extract (tastes like sugar cookies)—super yum! Make them your own!
Recipe by Spoonful of Paradise at http://spoonfulofparadise.com/cinnamon-pecan-cookies-gluten-sugar-dairy-free/