These delicate cookies are a remake of the traditional buttery sugary cookie that was always one of my favorites. By replacing the sugar, butter and flour, you get a gluten free, sugar free, vegan delight. Recipe makes about 20 cookies.
- 1/4 cup olive oil
- 1/4 cup organic vegan butter at room temperature
- 1/4 cup powdered monk fruit-erythritol blend, more for dusting**
- 1/2 cup almond flour or oat flour
- 1/4 cup tapioca flour
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Whip the butter and olive oil together until emulsified and light. If you have crystallized and not powdered monk fruit, put a 1/2 cup in a blender and blend until powdered. Add 1/4 cup of the monk fruit and remaining flours and vanilla to the oil mixture and beat until completely combined and smooth. Stir in chopped pecans. Chill the dough for 30 minutes.
Preheat oven to 350 . Using a small spoon, scoop and roll into short logs and place on a parchment lined cookie sheet. Bake for 20 minutes in the middle of the oven, until lightly browned.
**I powder my own sweetener rather than paying the higher price for already powdered monk fruit. I use a small container blender with the flat blade base which grinds grains, seeds and powders granulated sweeteners.