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!
Gluten-Free Maple Pecan Cookies
Author: Liza Cannata, adapted from Julie Hession's Vermont Maple Pecan Cookies
Serves: 20 cookies
- 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
- 1 cup unsalted butter
- ½ cup maple syrup
- 1 tsp vanilla
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper.
- 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.
- Combine oats, coconut, flour, salt, cinnamon, brown sugar and baking soda in a medium bowl, whisk to blend.
- Add the pecans to the dry ingredients and mix well.
- 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.
- Add the wet ingredients to the dry ingredients and mix well.
- Place ¼-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
- Put in oven and bake about 20 minutes. Remove to wire rack and let cool completely.
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