4-Ingredient Raw Pecan Shortbread Cookies (with Baked Option)
Prep time
Cook time
Total time
Recipe by Amber Shea and from her cookbook, Practically Raw Desserts. "These crisp on the outside, tender on the inside cookies were a consistent favorite among my recipe testers. With only four ingredients, you could practically make these with your eyes closed!"
Author: Amber Shea Crawley
Serves: 12 gently baked cookies
Ingredients
- 2 cups dry pecans
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ cup maple syrup
Instructions
- Place the pecans in a food processor and pulse until the nuts are finely ground. Do not to over process. Add the coconut flour and salt, and pulse to combine. Add the maple syrup, and pulse until the dough starts to stick together.
Make It Raw:
- Using a cookie scoop or a spoon, scoop the batter by the rounded tablespoonful onto a Teflex-lined tray. Use the palm of your hand to gently flatten the cookies to about ⅓ inch thick.
- Dehydrate at 110°F for about 4 hours, carefully flipping the cookies over onto a mesh-lined tray halfway through, until they feel dry and firm.
Make It Baked:
- Preheat the oven to 300°F.
- Using a cookie scoop or a spoon, scoop the batter by the rounded tablespoonful onto a parchment-paper-lined baking sheet. Use the palm of your hand to gently flatten the cookies to about ⅓ inch thick.
- Bake for 9 to 11 minutes, until the cookies are dry on top. Let cool completely on the baking sheet before handling (or else they will crumble).
- Store the cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to a month
Notes
©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/practically-raw-pecan-shortbread-cookies