This shortbread cookies are ideal if you are choosing to keep up with your good habits of whole food eating this holiday season, there is no reason to skip all the treats. This shortbread cookies are high in healthy fat from coconut, and pecans, and they have just a bit of healthy sweetness from maple syrup and unpasteurized Honey.
I am known for never following a recipe 100%, unless I have invented it myself. I always have to add something from my own repertoire.
So I adapted this recipe from the book “Christmas Dessert Freedom cookbook” by Leanne Vogel. I added crushed pecans to add more nutrients and healthy fats, and I also split the sugar in the recipe with half maple syrup and half honey, because I believe honey has a bit more nutrients. I also included cinnamon as it is know for helping lowering the effects of sugar in the body.
The pecans in this recipe have been soaked for 10 hours, and dried in the oven at low temperature. It is not necessary to do this for the recipe, but it is highly recommendable for better absorption of nutrients and easier digestion, especially if you suffer from any digestive ailments.
In my recipe for Sesame milk, I explain why it is important to soak nuts and seeds before consuming them. You can check it out HERE
More Gluten-Free Recipes:
If you would like more dessert recipes that are whole food based, grain , and gluten free, i highly recommend getting this recipe book that inspired me with this recipe, it is very affordable, and the recipes are super tasty. check it out in the link below:
- – 3/4 cup coconut flour
- – 6 TBSP of coconut oil or butter
- – 1/4 cup of raw honey or maple syrup ( i used a combination of both)
- – 1/4 cup of crushed pecans (preferably previously soaked and dehydrated) this will not affect the recipe but will make the pecans more nutritious and digestible.
- – 1 tsp cinnamon
- – pinch of sea salt
- – line a baking sheet with parchment paper or a silicon mat, and set aside
- – add all the ingredients to a bowl and incorporate with a pasty cutter, hand mixer or you may use your stand mixer if you have one. You may also just use your fingers to mix everything. mix until everything is well incorporated. The dough will be sticky
- – take the dough from the bowl and form into a ball
- – Divide the dough into 15 sections and place on the baking tray
- – shape each section into shortbread bars or desired shape
- – place the baking sheet in the freezer for about 20-30 minutes
- – when ready to bake, preheat the oven at 200 F
- – transfer baking sheet to the preheated oven, and bake for about 40 minutes.
- – the cookies will be soft but will harden once they cool
- – Allow to cool completely
- – you can dip the cookies in chocolate by melting a good quality dark chocolate bar with some butter, and dipping the side of each cookie.
- – Once finished store in the fridge for up to one week, or in the freezer for a month.
- All the nuts and seeds used in my recipes have been soaked for 8-12 hours, and dehydrated for better absorption of nutrients and easy digestion.