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Gluten-Free Maple Pecan Cookies

October 16, 2015 By Liza Cannata Leave a Comment

 

 


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Warm maple pecan cookies?  Yes please!  Nothing says fall more than these delicious goodies.  I used a gluten-free flour blend but you can easily substitute regular flour.  Enjoy!

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Gluten-Free Maple Pecan Cookies
 
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Author: Liza Cannata, adapted from Julie Hession's Vermont Maple Pecan Cookies
Serves: 20 cookies
Ingredients
  • Dry
  • 2 Cups Gluten Free Oats
  • 1 cup shredded coconut
  • 2⅔ cup flour (I use Pamela's gluten-free baking flour)
  • 1 cup rapadura or brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1½ cup toasted, chopped pecans
  • Wet:
  • 1 cup unsalted butter
  • ½ cup maple syrup
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
  2. Toast pecans in a cast iron skillet over medium heat, watching carefully and stirring often, until lightly brown and fragrant. Set aside to cool and chop into small pieces.
  3. Combine oats, coconut, flour, salt, cinnamon, brown sugar and baking soda in a medium bowl, whisk to blend.
  4. Add the pecans to the dry ingredients and mix well.
  5. Combine the butter and maple syrup in a medium sauce pan over low heat until butter melts. Remove from heat and vanilla and stir well.
  6. Add the wet ingredients to the dry ingredients and mix well.
  7. Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  8. Put in oven and bake about 20 minutes. Remove to wire rack and let cool completely.
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Filed Under: All Recipes, American, Desserts, Vegetarian Tagged With: baking, gluten-free, maple-pecan cookies

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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