by Beccah Gerber
Almond flour and brown sugar give these slightly chewy cookies an almost caramel flavor. Seriously good. You’ll need roughly ¾ cup chopped pecans set aside.
Whisk together the dry ingredients:
- 1 cup Bob’s Red Mill Almond meal/flour
- 1 cup sorghum flour
- ½ cup tapioca starch
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tsp xanthan gum
In a separate bowl, cream together these ingredients:
- 1 ½ cups organic light brown sugar, packed
- 1/3 cup plus 1 Tablespoon light olive oil
- 1 Tablespoon bourbon vanilla
- 1 Tablespoon honey or raw agave nectar
- 1 Tablespoon Ener-G Egg Replacer whisked with ¼ cup warm water till frothy or use 2 free range organic eggs.
Add the dry ingredients to the creamed brown sugar mixture a little at a time and beat to combine until a dough begins to form.
Add-in 1-2 T organic almond milk, as needed. Beat until a smooth cookie dough is achieved. Not too dry- not too wet. Somewhere in the middle.
Stir in by hand ½ cup chopped pecans. Cover the bowl and chill the dough for half an hour.
Preheat the oven to 350 degrees. Ready your baking sheet. I use an Exopat liner on my baking sheet; but you could also line a baking sheet with parchment paper. *These handy liners keep gluten free cookies from scorching on the bottom.
Using an ice cream scoop or spoon, scoop wads of dough and form them into 20-22 round balls; place them on the lined cookie sheet, about 2 inches apart. Press down on the dough balls to flatten a bit, but keep a slightly mounded shape- not too flat. They will spread.
Add a sprinkle of chopped pecans to the top
Bake the cookies in the center of a pre-heated oven for roughly 17 minutes (a bit longer if you chill the dough), until the cookies are golden, and fairly firm to the touch. Resist the urge to over-bake them. Do a test run, if you want to determine the exact baking time to your liking.
Remove the cookies with a thin spatula and place them on a cooling rack. They will crisp as they cool. Delicious warm. Perfect for dunking.
This recipe makes 22 cookies.