Submitted by: Jessica Hylton-Leckie, Jessica in the Kitchen
Take your favorite sugar cookies to the next level! Homemade pecan butter combines with traditional sugar cookie ingredients and crunchy pecans. Top it with a maple frosting for a must-have sweet treat!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone mat.
Add the pecans to the baking sheet and toast for 5 minutes. This gives the pecans a fragrant smell and warms up the oils in the pecans.
Add toasted pecans to a food processor and add sea salt and cinnamon. Pulse on low or high until combined into a nut butter, stopping to scrape down the sides down as necessary, for about 2 to 8 minutes, depending on your machine. You can store the rest in your fridge or on the counter.*
In a small bowl, add the oat flour, xantham gum, baking powder and baking soda, cinnamon and sea salt. Whisk together thoroughly. Set aside.
In a large bowl, add the coconut oil, pecan butter and brown sugar. With a standing mixer or a hand mixer, mix until thoroughly incorporated, about 3 Add the vanilla extract and the flax egg. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
Form dough into a large ball or two smaller balls and cover with plastic wrap. Place in the fridge for at least 1 hour to set.
Preheat oven to 350 degrees F. Remove plastic wrap and scoop 1 tablespoon of dough for each cookie. Roll slightly between fingers to form a ball. Place dough ball on a lined cookie sheet, and repeat, leaving adequate space between each.
Bake for 12 to 15 minutes: 12 for slightly softer, 15 for firmer.
While the cookies are baking, mix together all the ingredients in a small pan over medium low heat to combine. Whisk vigorously for about 5 minutes until thick and incorporated and allow to cool completely in the fridge for about 30 minutes.
Once the cookies cool, spread the frosting over the cookies, then sprinkle pecan halves and pecan pieces over the top of the cookies. Enjoy! Makes about 18 to 20 cookies.
*Recipe notes:
Use leftover pecan butter on toast or oatmeal, in a smoothie or other baked good or in sauces and dressings.
Flax egg is: 1 tablespoon flax seeds + 3 tablespoons of water, mixed and in fridge for 15 minutes before.
Find our Pecan Milk recipe.
Ingredients
Directions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or use a silicone mat.
Add the pecans to the baking sheet and toast for 5 minutes. This gives the pecans a fragrant smell and warms up the oils in the pecans.
Add toasted pecans to a food processor and add sea salt and cinnamon. Pulse on low or high until combined into a nut butter, stopping to scrape down the sides down as necessary, for about 2 to 8 minutes, depending on your machine. You can store the rest in your fridge or on the counter.*
In a small bowl, add the oat flour, xantham gum, baking powder and baking soda, cinnamon and sea salt. Whisk together thoroughly. Set aside.
In a large bowl, add the coconut oil, pecan butter and brown sugar. With a standing mixer or a hand mixer, mix until thoroughly incorporated, about 3 Add the vanilla extract and the flax egg. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.
Form dough into a large ball or two smaller balls and cover with plastic wrap. Place in the fridge for at least 1 hour to set.
Preheat oven to 350 degrees F. Remove plastic wrap and scoop 1 tablespoon of dough for each cookie. Roll slightly between fingers to form a ball. Place dough ball on a lined cookie sheet, and repeat, leaving adequate space between each.
Bake for 12 to 15 minutes: 12 for slightly softer, 15 for firmer.
While the cookies are baking, mix together all the ingredients in a small pan over medium low heat to combine. Whisk vigorously for about 5 minutes until thick and incorporated and allow to cool completely in the fridge for about 30 minutes.
Once the cookies cool, spread the frosting over the cookies, then sprinkle pecan halves and pecan pieces over the top of the cookies. Enjoy! Makes about 18 to 20 cookies.
*Recipe notes:
Use leftover pecan butter on toast or oatmeal, in a smoothie or other baked good or in sauces and dressings.
Flax egg is: 1 tablespoon flax seeds + 3 tablespoons of water, mixed and in fridge for 15 minutes before.
Find our Pecan Milk recipe.
