The christmas season is in full swing! One of my favorite holiday traditions is our family cookie bake and caroling. Honestly, the evening is mostly manhattans and serenading neighbors, whether they like it or not.
My contribution to cookie bake has been limited, since I'm not into the gluten scene and baking is a rare endeavor. Wah Wah. I'm better at the meat and veg, than the desserts.
I managed to create an awesome pecan snickerdoodle!
Check out these pretty lil thangs.
These lightly sweet cookies pack a cinnamon and almond punch, with a crunchy edge and chewy soft center.
Makes 18-24 small cookies
- 1 egg
- 1/4 cup butter or ghee, room temperature
- 1/4 cup coconut sugar, plus an additional 3 tsp, separated
- 2 tbls maple syrup
- 1 tsp almond extract
- 1 1/2 cups almond flour
- 2 scant tbls coconut flour
- 2 tsp cinnamon, separated
- 3/4tsp baking soda
- 1/2 tsp sea salt
- 1 cup pecan halves
Preheat oven to 350F.
In a stand mixer, cream together the butter, 1/4 cup sugar and egg until well combined. Mix in maple syrup and almond extract.
In a separate bowl, combine the almond flour, coconut flour, 1 tsp of cinnamon, baking soda, sea salt.
Add the dry ingredients to the wet ingredients and mix well.
In small bowl, combine 3 tsps of coconut sugar and 1 tsp cinnamon.
Form cookie dough into small spheres (smaller than a golfball but bigger than a jawbreaker?) and roll in cinnamon sugar.
Place on parchment paper lined baking sheet, 2inches a part. Gently flatten each cookie, by pressing one pecan half into the center.
Bake for 10-12 minutes, until edges are firm. Let cool on baking sheet for 3-4 minutes, then transfer to a wire rack.