Pecan Fingers

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.

Prep Time15

Cook Time20

Course: Dessert

Cuisine: American

Keyword: almond, cookies, gluten free,

Servings:

Author: Chef Kim

Ingredients

1/4 cup olive oil
1/4 cup organic vegan butter (Miyoko brand) or coconut oil 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 or potato starch
1 teaspoon vanilla extract
1 cup chopped pecans

Instructions

With a mixer or food processor, whip the butter and olive oil together until emulsified and light.
If you do not have powdered monk fruit, but crystalized, put a 1/2 cup in a blender and blend until powdered.
Add 1/4 cup of the monk fruit and remaining flour, starch 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 balls or short logs and place on a parchment lined cookie sheet. Bake for 20 minutes in the middle of the oven, until lightly browned.
When the cookies have cooled, roll in the remaining powdered monk fruit -erythritol mixture. Enjoy!
Store cooking in a sealed container at room temperature for up to seven days. Or freeze.

Notes

**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.