Our gluten free zero-waste kitchen: nut cookies recipe
Remember we were telling you about making the most of the ingredients bought for Thanksgiving? Well, we still had some pecan nuts leftover from the pie I baked and therefore we had to figure out what to do with them. As well as with some other ingredients that we had around the house, like some almond butter and flax seeds that some friends we had visiting left behind.
So for this recipe, I google-searched “healthy” flourless recipes and then improvised until something decent came out (hence the measurements are in tablespoons). And if I can say so myself the result was pretty good. I wanted the cookies to be vegan but had to add an egg to the mix because I didn’t have enough nut butter for the consistency to be right. But at least they are still gluten-free!
For the ingredients:
- 2 tbsp nut butter (I mixed peanut and almond)
- 4 tbsp coconut oil (melted butter probably work fine as well)
- 6 tbsp pecan nuts flours (grind them in the blender)
- 6 tbsp flaxseed meal (also grind the seeds in the blender)
- 3 tbsp brown or unprocessed sugar
- 1 tsp vanilla
- First set aside about 12 pecan nuts for decoration.
- Grind separately the flax seeds and pecan nuts, you can mix them together once remeasured properly.
- In a big bowl pour in the dry ingredients, then add coconut oil, nut butter and an egg, mix well.
- In an oven tray make spoon size balls and top with the pecan nuts previously separated.
- Cook in the oven for about 30 to 40 minutes at 180 degrees Celsius.